MORNING GLORY CAFE
2180 S FEDERAL HWY, Stuart FL 34994 · 561.219.4555
Last inspected Mar 3, 2026 · 13 visits since October 2023
JUL 24
DEC 24
JUN 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007654 | Dec 3, 2025 | Mar 19, 2026 | $400 |
Inspection history
13 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Server handled soiled dishes then prepared a to go beverage without washing hands at front counter Advised employees to wash hands correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (60F - Cold Holding) sitting on prep table at kitchen Per operator food not prepared or portioned today and left out of temperature for approximately 2 1/2 hours, operator placed raw shell eggs on ice to drop temperature to 45F
Observed container of raw potatoes stored on floor of kitchen
Plate with no handle used to dispense food. Operator removed
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating and open at time of inspection with an expired Division of Hotels and Restaurants license as of 12/1/2025
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/
Floors not maintained smooth and durable at side kitchen
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
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
Observed Raw shrimp stored over or cooked tiekey and bread loaves in a freezer - not all products commercially packaged. Chef stored all foods properly
Operating and open at time of inspection with an expired Division of Hotels and Restaurants license as of 12/1/2025
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
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
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
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.
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/
Floors not maintained smooth and durable at side kitchen
Sep 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands then use soiled towel to dry hands at cook line.
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.
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.
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.
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.
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.
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 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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or Observed underneath
Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted on shelves at tall stainless reach in cooler
Feb 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled above prep table near back exterior door.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
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.
Operating with an expired Division of Hotels and Restaurants license.
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
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.
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
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled above prep table near back exterior door.
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.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
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/
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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.
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.
Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23 License renewed during the inspection.
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.
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.
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
Ice scoop handle in contact with ice at breakfast bar. Operator removed.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
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
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.
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
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Gasket torn on stand up one door cooler
Floor tiles missing and/or in disrepair. Floor are under 3 compartment sink and other areas in the kitchen
In-use knife/knives stored in cracks between pieces of equipment. Knives in between stove and fryer and prep table and cooler
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease in between fryers and stove
Time/temperature control for safety food thawed in an improper manner. Thawing chili at room temperature, item at 35f
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
Wet mop not stored in a manner to allow the mop to dry.
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.