What is Morelia Mexican Restaurant's health inspection score?

Morelia Mexican Restaurant has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Morelia Mexican Restaurant last inspected?

Morelia Mexican Restaurant was last inspected on January 19, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Morelia Mexican Restaurant have?

Morelia Mexican Restaurant has 96 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Morelia Mexican Restaurant safe to eat at?

Morelia Mexican Restaurant has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Morelia Mexican Restaurant

Name: Morelia Mexican Restaurant
Address: 2707 W JEFFERSON BLVD, Dallas, 75211
Rating: 35

2707 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 1/19/2024

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

West Dallas

Ranked #315 of 356 in West Dallas

Stable

10 inspections

Last: Jan 19, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

Open location in Google Maps →

2707 W JEFFERSON BLVD, Dallas, TX 75211

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2019

1 inspections

1 intermediate

6 basic

Mar

Sep 2019

1 inspections

3 intermediate

7 basic

May 2020

1 inspections

2 intermediate

8 basic

May

Dec 2020

1 inspections

3 intermediate

10 basic

Jun 2021

1 inspections

2 intermediate

5 basic

Jun

Dec 2021

1 inspections

9 basic

Jun 2022

1 inspections

2 intermediate

9 basic

Jun

Jan 2023

1 inspections

1 intermediate

10 basic

Jul 2023

1 inspections

2 intermediate

7 basic

Jul

Jan 2024

1 inspections

3 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 Cleaning procedure--steps w/ clean water−5
no available warm water to wash hands properly
DAL-2*19 Water & Plumbing in good repair- per code−5
repair hot water heater, not functioning
DAL-3*20 Grease Trap Tickets−5
most recent grease trap tickets from 09/2023. needs to be cleaned every 90 days

Basic (6)

−12 pts

DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
using foil as liner
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
do not store food containers on floor. suggest getting a bigger WIC or another RIC
DAL-6*39 Soda nozzles and ice bin clean as specified−2
clean inside ice machine per equipment instructions
DAL-7*42 Dirty nonfood contact surfaces−2
clean wire shelves
DAL-8*45 Premises shall be maintained in good repair−2
cover holes
DAL-9*47 Health permit posted−2
post health permit.

Base deductions−27 pts

Jul 23

Routine InspectionScore: 87

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw foods stored above RTE foods in WIC
DAL-2*10 Clean Sight and Touch−5
heavy grime build up inside of ice machine, clean and sanitize

Basic (7)

−14 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food containers stored on floor of WIC, store 6" minimum off floor.
DAL-4*39 Equipment-doors, seal hinges adjusted/intact−2
replace gaskets of WIC
DAL-5*41 Food storage containers, identified with common name of food.−2
label squeeze bottles located at bar
DAL-6*42 Dirty nonfood contact surfaces−2
clean wall and floors and ceiling of kitchen
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
clean vents
DAL-8*45 Premises shall be maintained in good repair−2
repair damaged wall located at drink station
DAL-9*47 Handwashing signage−2
post hand wash sign in restroom.

Base deductions−24 pts

Jan 23

Routine InspectionScore: 85

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fish stored above produce, arrange properly to prevent cross contamination

Basic (10)

−20 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
observed foods in wic without date mark.
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
paint chipping from all wire shelves, replace or resurface
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
fruit flies at bar area, remove harboring conditions.
DAL-5*36 Cloths in-use for wiping between uses stored−2
wet cloths on food contact surface, place back in sanitizer bucket not in use.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
many food containers left uncovered in WIC, food containers on floor(store 6" minimum off floor)
DAL-7*39 Keep utensils handles upright or protected−2
keep handles of food scoops upright.
DAL-8*42 Dirty nonfood contact surfaces−2
clean storage shelves, floors and walls.
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
clean dust off vents and vent hood.
DAL-10*45 Premises shall be maintained in good repair−2
repair hole on wall located at bar area.
DAL-11*47 RFSM Certificate - Not Display−2
post renewed RFSM

Base deductions−25 pts

Jun 22

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN STORED ABOVE SLICED CHEESE, RAW CHORIZO STORE ABOVE PRODUCE. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-9*10 Clean Sight and Touch−5
OBSERVED GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*42 Dirty nonfood contact surfaces−2
HEAVY GRIME BUILD UP ON WIRE SHELVES OF WIC, HEAVY GRIME ON STORAGE SHELVES USED TO STORE UTENSILS, GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, GRIME BUILD UP ON FANS OF WALK IN COOLER. CLEAN.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED FOOD CONTAINERS WITH NO COVER IN WALK IN COOLER, COVER ALL EXPOSED FOOD IN WALK IN COOLER DUE TO CHIP AND GRIME BUILD UP ON STORAGE SHELVES.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED POOLING OF WATER IN DISHWASHER AREA. MAINTAIN AREA FREE OF POOLING WATER TO PREVENT HARBORING CONDITION FOR PEST. FOOD DEBRIS OBSERVED ON FLOORS.
DAL-6*39 Keep utensils handles upright or protected−2
OBSERVED HANDLE OF CHIP SCOOP TOUCHING CHIPS, KEEP HANDLE UPRIGHT.
DAL-7*32 Equipment & Utensils resistant pit,chip, crazing−2
OBSERVED HEAVY CHIPPING OF PAINT ON ALL WIRE STORAGE SHELVES, REPLACE OR RESURFACE.
DAL-8*29 Food thermometers provided and accessible−2
NO AVAILABLE FOOD THERMOMETER, PROVIDE.
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
OBSERVED SANITIZER BUCKET ON FLOOR. KEEP SANITIZER BUCKETS OFF FLOOR.
DAL-11*38 Thawing. under running water criteria - water velocity−2
OBSERVED THAWING FOOD IN STILL WATER, THAW UNDER RUNNING WATER.

Base deductions−28 pts

Dec 21

Routine InspectionScore: 90

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
Provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*42 Dirty nonfood contact surfaces−2
heavy grime build up on wire storage shelves, on surface of equipment, on large storage containers, and on fans of walk in cooler.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food left uncovered in walk in cooler.
DAL-4*39 Equipment in good repair and proper adjustment.−2
heavy leak coming from walk in freezer, causing heavy build up of ice inside of walk in freezer, REPAIR.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
storage shelves that have been painted are heavily chipping paint. repaint or replace.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
observed gap on bottom seal of exterior door, repair.
DAL-7*45 Location of lockers−2
employees storing personal items in food storage room, STORE PERSONAL ITEMS IN LOCKER ROOM.
DAL-8*41 Food storage containers, identified with common name of food.−2
large containers with food not labeled with name of contents.
DAL-9*40 Store single-service item in original package−2
observed lids for single service cups stored in soiled containers, clean containers or store in original package.

Base deductions−18 pts

Jun 21

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw steak meat stored above produce, observed raw shellfish/fish stored above RTE food and produce. arrange properly to prevent cross contamination.
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
ware wash machine was observed not dispensing chlorine sanitizer, 0PPM, repair.

Basic (5)

−10 pts

DAL-2*39 Cooking equipment free of encrusted grease−2
observed build up of rust on food storage shelves in walk in cooler, clean off and provide liner for shelves. observed paint breaking from clean pot shelve, provide liner.
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed food containers covered with ice in walk in freezer. repair. broken seal.
DAL-4*45 Premises shall be maintained in good repair−2
observed multiple water damaged ceiling tiles, replace. observed one broken ceiling tile at entrance of kitchen, repair.
DAL-5*42 Dirty nonfood contact surfaces−2
observed heavy grime build up on storage shelves. observed grime build up on wall where knifes are being stored. observed dust build on fans of walk in cooler. multiple large food containers have build of grime, clean. grime build up on surfaces of equipment, clean.
DAL-6*47 Handwashing signage−2
hand wash sign missing at hand sink located at drink station.

Base deductions−20 pts

Dec 20

Routine InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-13*20 Grease Trap Tickets−5
missing three service tickets for months of June, September and December.
DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw pork, raw sausage, raw steak stored above and next to RTE food in walk in cooler. Observed raw steak stored above RTE food in reach in cooler, ARRANGE FOOD PROPERLY TO PREVENT POTENTIAL CROSS CONTAMINATION.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
observed sanitizer from chlorine warewash at 10PPM, needs to be between 50-100PPM. repair/service warewash. set up three comp. sink.

Basic (10)

−20 pts

DAL-3*45 Premises shall be maintained in good repair−2
observed loose frp at hand sink located next to chip station, observed missing wall base, observed missing trim at service window. REPAIR.
DAL-4*39 Keep utensils handles upright or protected−2
observed handle of scoops on food, keep handle upright to prevent potential contamination.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed loose frp at hand sink located next to chip station, observed missing wall base, observed missing trim at service window. REPAIR.
DAL-6*47 Handwashing signage−2
missing hand wash sign observed at multiple hand sinks, provide.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
observed grime on floor throughout establishment.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
observed harboring conditions and fruit flies in dry storage room, remove harboring conditions.
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
observed intake vents covered with dust, clean.
DAL-10*41 Food storage containers, identified with common name of food.−2
label squeeze bottles with common name of food.
DAL-11*32 Equipment & Utensils resistant pit,chip, crazing−2
observed multiple food storage containers with chips, replace with new containers
DAL-12*38 Thawing. under running water criteria−2
observed frozen shrimp being thawed at room temperature, thaw under running water or overnight in walk in cooler/ric's

Base deductions−35 pts

May 20

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw bacon stored over produce, COS.
DAL-9*10 Clean Sight and Touch−5
clean and sanitize grime on the inside of ice machine.

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
dust on walk in cooler fans, grime on frp walls. grime on corner of victoria drink station. CLEAN
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
container of raw chicken and produce found on floor of walk in cooler.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
heavy dust on exhaust vents, CLEAN.
DAL-5*45 Premises shall be maintained in good repair−2
loose frp walls next to victoria drink station and tortilla prep station. REPAIR. Outside storage room damaged, REPAIR.
DAL-6*34 Outer openings:closing holes, gaps−2
hole/gap found on the inside of exterior storage room.
DAL-7*47 Handwashing signage−2
missing hand wash signs at two handsinks.
DAL-8*31 Handwashing lavatory - used for other purpose−2
employee using hand sink to defrost food.
DAL-10*39 Store all equipment & utensil covered or inverted−2
pots and pans stored upright, collecting grime. STORE INVERTED.

Base deductions−26 pts

Sep 19

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags and recycle containers as food containers must be use approved commercial containers as food containers to avoid chemical contamination
DAL-7*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure to dispose all food containers with out day or dates labels also food containers with expired dates
DAL-10*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside kitchen cooler units must be have date marks on food containers in all areas
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelves inside freezer units rust and oxidize all shelving must be replace or repair to proper condition on all areas WI cooler gasket seal broken or not closing properly WI cooler door must be adjust or replace to proper condition missing plastic curtains inside WI cooler unit must be have a plastic curtain to maintain proper food temperature at 40 F or below
DAL-3*31 Hand sinks: number installed for convenient use−2
missing hand sink on front service area must be have proper number of hand sinks to avoid cross contamination
DAL-4*45 Premises shall be maintained in good repair−2
floors inside WI cooler unit oxidize, rusted and separate from base floor must be repair or replace to proper condition back exit door entry weather strip broken must be repair to avoid pest harboring
DAL-5*24 Food Labeling- with common name of the food−2
missing labels on food containers must be label food containers on all areas
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-9*31 Individual, disposable towels−2
missing individual towels at hand sink kitchen area must be have individual towels on hand sinks in all areas

Base deductions−29 pts

Mar 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket

Basic (6)

−12 pts

DAL-1*43 Light bulbs, light shields provided−2
vent lights not working properly must be replace or repair to proper condition
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date marking missing on all food containers must be have date marking on all food containers
DAL-4*33 Remove soils from equipment & utensils−2
knife holder dirty must be clean and sanitize during operational hours or when contamination occurs
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty - clean expired dates - must be clean to avoid cross contamination
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*43 Ventilation hood systems, adequacy−2
equipment located out the vent hood equipment must be inside vent hood area

Base deductions−17 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants