DirtyFLRestaurant Inspection Data

MORNING GLORY CAFE

Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10862833

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or Observed underneath Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted on shelves at tall stainless reach in cooler Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands then use soiled towel to dry hands at cook line. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then proceed to handle clean silverware at dish pit with no hand wash. Operator reviewed proper hand washing procedures, employee washed hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork sausage stored over ready to eat onions rings, muffins, chocolate chips in reach in freezer, items not commercially packaged. Observed raw chicken stored over raw fish items not commercially packaged at tall white reach in freezer. Operator stored items correctly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tub of butter in ice bath past over flow line, At 52F. Per operator, items not prepped or portioned today, items out of temperature for approximately 1 hour. Operator replaced fresh ice bath in stainless steel container to quick chill. Butter at 43F at 10:15. Corrected On-Site Repeat Violation Admin Complaint
  • 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 pork sausage link at 113F on stove top. Per operator, items placed on stove top approximately 2 hours ago. Operator placed items inside freezer to cool 41F or below within 2 hours. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands multiple times at triple sink in kitchen. Employee re washed hands in correct hand wash sink. **Corrective Action Taken** 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
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10739383

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled above prep table near back exterior door. - From follow-up inspection 2025-02-11: **Time Extended**
  • 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs sitting on prep counter at 70F, per operator: items left on counter out of temperature for approximately 1 hour-items not prepared or portioned today. Operator placed items in ice bath to quick chill. Items at 50F at 10:45 **Corrective Action Taken** Admin Complaint - From follow-up inspection 2025-02-11: Observed raw shell eggs at 72F on prep table at cook line. Per operator. Items not prepared or portioned today, items left out of temperature for approximately 2 hours. Operator placed items on ice bath to quick chill. Admin Complaint Corrected On-Site
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage links at 80F at cook line. Per operator: items not prepared or portioned today, items put on cook line and left out of temperature for approximately hour. Operator placed in reach in cooler to quick chill. Items at 64F at 10:45 **Corrective Action Taken** Admin Complaint - From follow-up inspection 2025-02-11: Observed cooked sausage links on cook line top at 96 at cook line. Per operator, items left out of temperature for approximately 2 hours. Operator turned on stove top to reheat. Admin Complaint **Corrective Action Taken**

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8846332

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no scoop inside container of cut tomatoes at reach in cooler. Operator removed. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled above prep table near back exterior door.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic cups at front counter. Operator put items out to dry properly. **Corrective Action Taken**
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash dirty food container in triple sink, then proceed to handle and store clean equipment on cook line without washing hands. Employee washed hands properly. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs sitting on prep counter at 70F, per operator: items left on counter out of temperature for approximately 1 hour-items not prepared or portioned today. Operator placed items in ice bath to quick chill. Items at 50F at 10:45 **Corrective Action Taken** Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ground Beef at 48F in reach in cooler at cook line. per operator, items not prepared or portioned today- items removed from reach in cooler and out temperature for approximately 30 min. Operator placed items in reach in cooler to chill. Admin Complaint
  • 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 cooked sausage links at 80F at cook line. Per operator: items not prepared or portioned today, items put on cook line and left out of temperature for approximately hour. Operator placed in reach in cooler to quick chill. Items at 64F at 10:45 **Corrective Action Taken** Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed glass lens cleaner stored over containers of spices and food prep table At front kitchen. Operator stored items properly. Corrected On-Site

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8845567

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8777539

  • 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. At cook line, Employee cracked raw shell eggs, proceeded to prepared plate, did not wash hands. Advised operator of proper handwashing. Employee washed hands. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shelled eggs stored over chocolate. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shelled eggs (81F - Cold Holding). Operator decided to place raw shelled eggs on time control 4 hours with time stamp. Emailed TPHC form to operator for proper documentation. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked potatoes (57F - Cold Holding); cracked eggs (67F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature for approximately 3 hours. Operator placed items on time control for 4 hours with time stamp. Emailed TPHC form to operator for proper documentation. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked sausage (91F - Hot Holding), operator stated item held for approximately 3 hours. Advised operator to reheat sausage to 165F. 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. At cook line, Sanitizing bucket Wiping cloth solution chlorine 100+ppm. Operator diluted sanitizing bucket to Chlorine 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 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/ Warning

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8530208

  • 10-08-5:Basic - Ice scoop handle in contact with ice at breakfast bar. Operator removed. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook breaking raw shell eggs and then proceeded to plate sausage links, without washing hands first. Reviewed proper hand washing with cook. Cook washed her hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plated toast with bare hands. Reviewed wearing gloves with cook. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23 License renewed during the inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 72°F, left out next to grill, cook stated removed from refrigerator 1 hour ago. Cook placed sausage links back in refrigerator. **Corrective Action Taken**
  • 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. 200+ chlorine next to triple sink. Operator set up fresh solution at 75ppm. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2.18.24

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8376090

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on stand up one door cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor are under 3 compartment sink and other areas in the kitchen
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between stove and fryer and prep table and cooler Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease in between fryers and stove
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chili at room temperature, item at 35f Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw ground sausage over muffins in left white stand up freezer
  • 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. Milk open on 10/16/23 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict. Person in charge fixed all menus during inspection Corrected On-Site
  • 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.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For shelled eggs, pooled eggs, pancake batter or hash browns