La Morenita Mexican Grill
Last inspected: Jan 22, 2026
29
Score
The health department has logged seven inspections at La Morenita Mexican Grill, the earliest from 2022. La Morenita Mexican Grill was last inspected on Jan 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around 11 violations to closer to 14 violations.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
By comparison, the average Homestead facility scores 70, putting La Morenita Mexican Grill on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
3
Major latest
7
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked pork in standing unit at kitchen area, employee stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tortilla mix with pork (49F - Cold Holding) across flat grill , as per employee less than 35 minutes. Employee moved to reach in cooler during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (92F - Hot Holding) next to stove, as per employee less than 1 hour. Employee moved to reach in cooler during inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans,cooked rice and cooked pork containers not date marked as per employee over 24 hours, inside standing unit at kitchen area. Employee dated food during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartment sink at front counter. Coached employee on proper procedures. **Corrected On-Site**
12A-03-4
Intermediate - No soap provided at handwash sink. Observed at kitchen area, operator provided soap during inspection. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
36-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwashing area.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
29
Sep 8, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken and sliced ham not separate in standing unit at kitchen area. Employee stored properly during inspection. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked potatoes in standing unit at kitchen area. Employee stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed portioned raw chicken and portioned raw steak not separate in standing unit at kitchen area. Employee stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded food during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded food during inspection. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observe employee obtaining water from hand wash sink to filled a pot.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,steak and chicken containers not date marked in reach in cooler at cook line, as per employee over 24 hours.
02C-02-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing pots and utensils on middle compartment. Coached employee on proper set up 3 compartment sink.
16-13-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed for 44 seats with approximately 68 seats in total at the time of the inspection.
51-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen area.
36-01-4
Basic - Food stored on floor. Observed chip bag stored on kitchen floor, employee removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
30
Jan 15, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Observed cooked steak (53F - Cold Holding)on unit at cook line, as per employee from previous day. Employee discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (53F - Cold Holding)on unit at cook line, as per employee from previous day. Employee discarded during inspection. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cut onions inside reach in cooler at cook line. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw steak inside reach in cooler at kitchen area. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked un unit by dining area. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at kitchen area.
36-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed inside cooked rice container. **Corrected On-Site**
10-06-5
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified next to stove at kitchen area. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container l **Corrected On-Site**
14-01-5
26
Jul 22, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
32
Jan 5, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Kelen Maldonado.
53B-14-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cooked onions container at the cook line. Employee removed during inspection. **Corrected On-Site**
10-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in cooked rice container, at cook line. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line. Employee moved drink during inspection. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); employee replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site** **Repeat Violation**
21-07-4
64
Jul 24, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in cooler in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed washed vegetables inside in hand wash sink at kitchen area, employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed in kitchen area, employee restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean it during inspection. **Corrected On-Site**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop at the front counter, employee removed during inspection. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen area. Employee started to clean it during inspection, apparently is stained. **Corrective Action Taken**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed at front counter.
29-49-6
Basic - Stored food not covered. Observed cooking oil container not covered in cook line. Employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); employee made a new solution during inspection.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
35
Oct 11, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Non-Food Contact Surfaces Clean
FL-23
45
Frequently Asked Questions
When was La Morenita Mexican Grill last inspected?
The most recent health inspection at La Morenita Mexican Grill on file is from Jan 22, 2026. The public record contains seven inspections in total.
What is the most common violation at La Morenita Mexican Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at La Morenita Mexican Grill.
How does La Morenita Mexican Grill compare to other restaurants in Homestead?
La Morenita Mexican Grill most recently scored 29 out of 100, which is lower than the Homestead average of 70.
Has La Morenita Mexican Grill's inspection record improved over time?
No. Recent inspections at La Morenita Mexican Grill have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Morenita Mexican Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Morenita Mexican Grill inspected?
Based on the inspection history on file, La Morenita Mexican Grill is inspected around two times per year on average.
Nearby Restaurants