DirtyFLRestaurant Inspection Data

MORGAN'S CAFE

4300 KINGS HIGHWAY STE 216

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 8995074

  • 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets at Reach in Cooler. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at Reach in Freezer.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm on test strip at 3 compartment sink. Operator corrected to a minimum of 50ppm by adding chlorine. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron and then engaging in touching clean utensils at cookline. Educated the employee to wash hands after touching apron.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking at cooked potatoes and hash browns next to cookline. Operator time marked the food item. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8994529

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in disrepair at Reach in Cooler. Repeat Violation Warning - From follow-up inspection 2024-12-02: Observed torn gasket at Reach in Cooler. **Time Extended**

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8729960

  • 14-11-5:Basic - Equipment in poor repair. Observed gasket in disrepair at Reach in Cooler. Repeat Violation Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer over 200ppm at triple ware washing sink. Operator corrected to 100ppm by adding water. Corrected On-Site Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer over 200ppm at kitchen sanitizer bucket. Operator corrected to 100ppm by adding water. Corrected On-Site Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked at make table. Operator date marked the food item. Corrected On-Site Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at prep area handwash sink. Operator placed soap at handwash sink. Corrected On-Site Warning

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8505860

  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets at Reach in Cooler. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container at floor by kitchen handwash sink. Operator removed to a clean container off the floor on shelf. Corrected On-Site Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and then touching clean utensils to prepare food at cookline. Educated the operator to compliance by washing hands. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer solution over 200ppm at kitchen below handwash sink. Educated the operator. Operator replaced with sanitizer solution of 100ppm. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8388148

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline. Educated the operator. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed raw shell eggs at cookline. Operator time marked the food item. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 88F at Warmer Holding Unit. Operator placed on stove to reheat to a minimum of 165F. Corrected On-Site Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sour cream and dairy creamer at Reach in Cooler. Operator date marked the food item. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning