Labella Morelia Tacos Y Frutas

6717 Hawkinsville Rd, Macon, GA 31216

Mexican / Latin

License: Food Service

Last inspected: Apr 18, 2026

Score

Medium Risk

Going back to 2024, Labella Morelia Tacos Y Frutas has four inspections in the public record. Inspectors last stopped by on Apr 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.

The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to seven violations.

Looking across the full record, “proper hot holding temperatures” is the recurring theme, flagged three times.

The city-wide average sits at 91, which Labella Morelia Tacos Y Frutas' 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 18, 2026

Routine

1 critical violation. 3 major violations. 3 minor violations.

View 7 violations

6-1B - proper hot holding temperatures

Inspector notes: Observed pot of beef stored on table waiting to be reheated. Per PIC, he removed the pot around 5 AM. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P EHS informed PIC to keep food hot(135F and up) or cold(41F or below) while waiting to be used.

511-6-1.04(6)(f)

15B - warewashing facilities: installed, maintained, used; test strips

Inspector notes: Observed facility without chlorine test strips for Clorox sanitizer. (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under se...

511-6-1.05(3)(h)

2-2D - adequate handwashing facilities supplied & accessible

Inspector notes: Observed access to the handsoap blocked by the refrigerator. (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. informed PIC of the need to place handsoap by the handsink.

511-6-1.07(3)(a)

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed male employee washing various dishes without sanitizing. n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

511-6-1.05(6)(n)

4-2A - food stored covered

Inspector notes: Observed food stored uncovered in all refrigeration units on the prep line. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC that all food must be covered to prevent contamination.

511-6-1.04(4)(c)

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Inspector notes: Observed household fryer, roasters, and microwave; facility wood slice(tree) to cut meat. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC that all equipment should be commercial grade.

511-6-1.5

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Inspector notes: Observed grill not under hood vent system. EHS informed the PIC of the need to place the grill under the hood vent. PIC stated that the smaller one he had went out two weeks ago.

Sep 15, 2025

Routine

No violations found.

100

Mar 1, 2025

Routine

2 critical violations. 1 minor violation. 2 corrected on site.

View 3 violations

6-1B - proper hot holding temperatures (corrected on site)

Inspector notes: Observed bowl of chicken within hot holding at 130F.

511-6-1.04(6)(f)

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed riced at temperature of 70F laying within a cooking pan wrapped in tin-foil and topped. PIC mentioned they had cooked it overnight and placed within cooler. It was taken out of the cooler around 6am and brought to facility.

511-6-1.04(6)(f)

13A - posted: permit/inspection/choking poster/handwashing

Inspector notes: Observed posted inspection to the public from 2022.

511-6-1.02(1)(d)

Jun 28, 2024

Routine

No violations found.

100

Frequently Asked Questions

When was Labella Morelia Tacos Y Frutas last inspected?

The most recent health inspection at Labella Morelia Tacos Y Frutas on file is from Apr 18, 2026. The public record contains four inspections in total.

What is the most common violation at Labella Morelia Tacos Y Frutas?

Across the inspection record, “proper hot holding temperatures” has been cited three times, more than any other issue at Labella Morelia Tacos Y Frutas.

How does Labella Morelia Tacos Y Frutas compare to other restaurants in Macon?

Labella Morelia Tacos Y Frutas most recently scored 55 out of 100, which is lower than the Macon average of 91.

Has Labella Morelia Tacos Y Frutas' inspection record improved over time?

No. Recent inspections at Labella Morelia Tacos Y Frutas have averaged around seven violations per visit, up from roughly two earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Labella Morelia Tacos Y Frutas means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Labella Morelia Tacos Y Frutas inspected?

Based on the inspection history on file, Labella Morelia Tacos Y Frutas is inspected around two times per year on average.

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