MORNING GLORY CAFE

High Priority - - From initial inspection : High Priority - Operating and open at time of inspection with an expired Division of Hotels and Restaurants license as of 12/1/2025 Warning - From follow-up inspection 2025-12-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired for Jennifer H 10/29/2020. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable at side kitchen - From follow-up inspection 2025-12-05: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employees set up triple sink with chlorine sanitizer at 50 ppm at time of inspection Corrective Action Taken Warning

High Priority - Observed Raw shrimp stored over or cooked tiekey and bread loaves in a freezer - not all products commercially packaged. Chef stored all foods properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operating and open at time of inspection with an expired Division of Hotels and Restaurants license as of 12/1/2025 Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced ham date marked 11/26 in reach in cooler exceeds 7 days after opening See stop sale Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced ham date marked 11/26 in reach in cooler exceeds 7 days after opening See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter 60F-cold holding on prep counter inside metal container raw shell eggs on prep table next to stove at 60F-cold holding Per chef items not prepped or portioned today and left out of temperature for approximately 2 hours Operator placed raw shells eggs inside reach in cooler to quick chill and placed butter in new ice bath. Butter at 49F at 10:00 Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (90F hot holding) on stop top Per operator items left out of temperature for approximately 2 hours, chef places sausages inside reach in cooler to chill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired for Jennifer H 10/29/2020. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Floors not maintained smooth and durable at side kitchen

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-08-13: Time Extended

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

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

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

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

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

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or Observed underneath Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted on shelves at tall stainless reach in cooler Warning

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

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

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

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

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

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.

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

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

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

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

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

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

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

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