What is Morelia Mexican Restaurant Inc's health inspection score?

Morelia Mexican Restaurant Inc has a SafeDine safety score of 41 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 Inc last inspected?

Morelia Mexican Restaurant Inc was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Morelia Mexican Restaurant Inc have?

Morelia Mexican Restaurant Inc has 108 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Morelia Mexican Restaurant Inc safe to eat at?

Morelia Mexican Restaurant Inc has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Morelia Mexican Restaurant Inc

Name: Morelia Mexican Restaurant Inc
Address: 1034 S BUCKNER BLVD, Dallas, 75217
Rating: 41

1034 S BUCKNER BLVD, Dallas

Data may be outdated — inspected 1/12/2024

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0Poor

Pleasant Grove

Ranked #269 of 371 in Pleasant Grove

Improving

10 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

27 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

1034 S BUCKNER BLVD, Dallas, TX 75217

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Violation Timeline

May 2020

1 inspections

6 intermediate

9 basic

May

Jun 2020

1 inspections

1 intermediate

5 basic

Dec 2020

2 inspections

5 intermediate

19 basic

Dec

Jun 2021

1 inspections

3 intermediate

8 basic

Dec 2021

1 inspections

3 intermediate

8 basic

Dec

Jun 2022

1 inspections

3 intermediate

8 basic

Jan 2023

1 inspections

11 basic

Jan

Jul 2023

1 inspections

3 intermediate

9 basic

Jan 2024

1 inspections

1 intermediate

6 basic

Jan

Inspection History

10 records on file

8 Routine2 Follow-up

Jan 24

Routine InspectionLatestScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*18 Toxic items labeling-non original container−5
grease spray bottle needs labeled sanitizer bucket needs labeled

Basic (6)

−12 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket not stored properly-sit on floor
DAL-2*39 Store equipment & utensils - avoid contamination−2
ice handler trash can next to clean utensils
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
bowl sitting on other food
DAL-4*42 Dirty nonfood contact surfaces−2
clean microwave
DAL-6*43 Ventilation hood-prevent grease dripping−2
provide grease catch bucket
DAL-7*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler, shelfs next to hand sink

Base deductions−17 pts

Jul 23

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-5*03 Food products not maintained at 135øF or above−5
HOT FOOD ON HOT HOLDING TABLE NOT REACH 135 DEGREES F OR ABOVE, OBSERVED SALSA 120.1, SOUP 118.9, BEANS 95 DEGREES F
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW BEEF STORED ABOVE LETTUCE, RAW BEEF STORED ABOVE OYSTERS
DAL-12*15 Contact RTE Products w/ Bare Hands−5
Observed EMPLOYEE TOUCHED RTE FOOD WITH BARE HANDS (LETTUCE)

Basic (9)

−18 pts

DAL-1*34 Pest control-routine inspections for−2
OBSERVED FLIES
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED FOOD SIT ON FLOOR
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
USE UTENSILS WITH HANDLE
DAL-4*26 Food Consumer Advisory-raw food−2
PROVIDE COMSUMER ADVISORY FOR RAW FOOD
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL FOOD ITEMS/PRODUCTS SHALL BE STORE IN DESIGNATED AREA/SEPARATE
DAL-8*43 Ventilation hood-prevent grease dripping−2
PROVIDE GREASE CATCH BUCKET ON VENT A HOOD
DAL-9*47 Conditions of Permit-in use of food equipment−2
PROVIDE SIGN ABOUT INSPECTION REPORT
DAL-10*32 Equipment and Utensils Multiuse Materials durable−2
REPLACE RUSTY SHELVES IN WIC
DAL-11*42 Dirty nonfood contact surfaces−2
CLEAN SHELVES IN WIC/WIF, CLEAN SHELVES BY HAND SINK, REMOVE FOIL AS LINER

Base deductions−33 pts

Jan 23

Routine InspectionScore: 86

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
store food 6 inches off the floor
DAL-2*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer solution
DAL-4*42 Dirty nonfood contact surfaces−2
clean shelves in wic, ice build up in wif, clean cooler, clean shelves by hand sink
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-6*43 Ventilation hood-prevent grease dripping−2
grease catch bucket missing on vent a hood
DAL-7*32 Equipment and Utensils Durability and Strength−2
provide original drain stopper not lids
DAL-8*34 Pest control-routine inspections for−2
observed fruit flies
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*45 Lockers to be used to store personal items−2
store personal items away from food/utensils
DAL-11*21 RFSM - Not On Site−2
rsfm manager certificate expired, rfsm manager not on site

Base deductions−22 pts

Jun 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
observed employee touch rte food with bare hands
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw hamburger patty stored above raw fish and raw beef
DAL-10*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-2*39 Utensils, single serve items 6 inches off - floor−2
observed cups sit on floor
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-4*34 Pest control-routine inspections for−2
observed fruit flies
DAL-5*21 RFSM - Not On Site−2
manager not on site
DAL-6*31 Individual, disposable towels−2
missing paper towels by hand sink
DAL-8*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets around cooler doors, shelves in walk in cooler and walk in freezer doors, dish washer, ice machine
DAL-9*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor

Base deductions−31 pts

Dec 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm, sanitizer bucket 0 ppm
DAL-8*19 Water & Plumbing in good repair- per code−5
faucet on mop sink leaks
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food/vegetables and cooked food in walk in cooler

Basic (8)

−16 pts

DAL-1*34 Pest control-routine inspections for−2
observed fruit flies
DAL-3*39 Cutting surfaces.−2
cutting board-resurface
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink observed employee washed utensils in hand sink
DAL-6*21 RFSM - Not On Site−2
manager with rfsm certificate not on site, also rfsm certificate expired
DAL-7*47 Conditions of Permit-in use of food equipment−2
sign about inspection report
DAL-9*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-11*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, dish washer

Base deductions−31 pts

Jun 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
cold food products on front cold unit not provide 41 degrees or below observed between 48-55 degrees f
DAL-6*15 Contact RTE Products w/ Bare Hands−5
observed employee touch rte food with bare hands-lemon
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food in walk in cooler

Basic (8)

−16 pts

DAL-1*34 Pest control-routine inspections for−2
observed flies
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles
DAL-4*39 Store equipment & utensils - avoid contamination−2
plates, clean utensils
DAL-5*21 RFSM - Not On Site−2
manager with rfsm certificate not on site, certificate expired
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer bucket off the floor
DAL-9*42 Dirty nonfood contact surfaces−2
clean coolers, shelves, gaskets, dish washer
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches from the floor
DAL-11*32 Maintain in Good Repair−2
front cooler 61 degrees f check and repair walk in freezer

Base deductions−31 pts

Dec 20

Follow-up InspectionScore: 87

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-2*47 Health permit posted−2
call 214 670 8083 and talk with Maria or Jesus. Correct owner's name on health permit. 30 days
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-4*21 RFSM - Not On Site−2
manager with RFSM certificate not on site
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date TCS food for 7 days only
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
food containers
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
clean floor in walk in freezer, ceiling tile
DAL-9*34 Pest control-routine inspections for−2
fruit flies

Base deductions−18 pts

Dec 20

Routine InspectionScore: 67

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-4*10 Clean Sight and Touch−5
DAL-6*14 When to wash hands before donning new gloves−5
observed employee put gloves on without washing hands wash hands before put gloves on
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine in dish washer 0 ppm
DAL-13*02 Cold Hold (41øF/45øF or below)−5
pico de gallo 49, sausages 56.8, shrimp 49.9, raw chicken 47, raw beef 57, raw fish 46.8 degrees f per Person in charge in the kitchen, food prepared yesterday and last night

Basic (10)

−20 pts

DAL-2*47 Health permit posted−2
LAST WARNING CORRECT OWNER'S NAME ON HEALTH PERMIT. OWNER'S NAME DO NOT MATCH. ON SALES TAX IS MORELIA MEXICAN RESTAURANT LLC AND ON HEALTH PERMIT IS SANTOZ LOZANO. CORRECT WITHIN 7 DAYS
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets,
DAL-5*21 RFSM - Not On Site−2
manager with RFSM certificate not on site
DAL-7*26 Food Consumer Advisory-raw food−2
provide consumer advisory for raw food oysters (last warning)
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ICE SCOOP HANDLE TOUCHED THE ICE FOR HUMAN CONSUMPTION SMALL ICE MACHINE
DAL-9*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process for raw chicken and ground meat-cold running water
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink from open container-tortllas station
DAL-12*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water in establishment, per person in charge boiler does not work since last night
DAL-14*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-15*37 Food storage, prohibited areas under leaking water lines−2

Base deductions−45 pts

Jun 20

Follow-up InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored above oysters

Basic (5)

−10 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-3*40 Reuse of single service articles−2
do not reuse single use articles
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days
DAL-5*26 Advisory- "consuming raw#." alternate text−2
provide
DAL-6*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, shelves, ice build up in wif

Base deductions−15 pts

May 20

Routine InspectionScore: 71

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
quacamole 50.1, pico de gallo 49, cooked shrimp 46.9 degrees f
DAL-7*19 Water & Plumbing in good repair- per code−5
leaking faucet and pipe on mop sin k
DAL-11*18 Use toxics according to additional condition−5
bleach more than 200 ppm
DAL-12*15 Contact RTE Products w/ Bare Hands−5
lime
DAL-14*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs sored above vegetables, raw beef stored above oysters in walk in cooler
DAL-15*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (9)

−18 pts

DAL-1*34 Pest control-routine inspections for−2
observed fruit flies, house flies
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-4*26 Advisory- "consuming raw#." alternate text−2
provide consumer advisory for raw food
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-8*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, walk in freezer,
DAL-9*31 Handwashing lavatory - accessible−2
do not blocked hand sink
DAL-10*47 Handwashing signage−2
provide hand washing sign
DAL-13*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−48 pts

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Community Safety Reports

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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.

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