The Morning Bloom
8951 Daniels Pkwy Unit 120, Fort Myers, FL 33912 · Permanent Food Service · License 4607112
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On front counter by entrance to kitchen, butter (47°F - Cold Holding); butter packets (62°F - Cold Holding); and next to grill on unused fryer, cooked pork sausage links (69°F - Cold Holding) all holding for 1.5 hours. Operator either labeled with time mark to discard after 4 hours or discarded products immediately. Provided operator time as a public health control form.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
On cook line, cracked eggs with gloves then handled clean door handles, cooking handles and ready-to-eat potatoes in bowl. Spoke with operator, operator removed gloves and washed hands before continuing work.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Basted eggs on Benedict per operator served undercooked, not marked on menu as raw. Operator began marking menu items with asterisk to denote raw foods.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Proved operator emailed copy.
Basic2
Code 10, In-use utensils properly stored: Pizza paddle stored on soiled surface between uses, on top of broiler.
Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) at front counter. Operator added chlorine, 50ppm.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.