MORGAN'S CAFE
4300 KINGS HIGHWAY STE 216, Port Charlotte FL 33980 · 9416253400
Last inspected Jan 12, 2026 · 7 visits since September 2023
FEB 24
OCT 24
MAR 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy 122F at Hot Holding Unit. Operator reheated on the stove to a minimum temperature of 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer over 200ppm on test strip. Corrected to 100ppm by adding more water.
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips with expiration date of 07/01/2021.
Show the remaining 1 finding ▾
Equipment in poor repair. Observed torn gasket at Reach in Cooler.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 99F sitting above other food items at Hot Holding Unit. Operator reheated the food item on stove to a minimum of 165F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator able to provide during inspection.
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.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed unable to dispense soap at prep area handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage at Make Table. Operator removed the beverage at shelf.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee at cookline.
Equipment in poor repair. Observed torn gaskets at Reach in Cooler.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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.
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.
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.
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Equipment in poor repair. Observed torn gaskets at Reach in Cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at Reach in Freezer.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Observed gasket in disrepair at Reach in Cooler.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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.
No soap provided at handwash sink. Observed no soap at prep area handwash sink. Operator placed soap at handwash sink.
Equipment in poor repair. Observed gasket in disrepair at Reach in Cooler.
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
Operating with an expired Division of Hotels and Restaurants license.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Observed gaskets at Reach in Cooler.
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.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
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.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline. Educated the operator.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.