Morning Glory Cafe
2180 S Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301227
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 2 routine inspection4 high priority (3 fixed by the Sep 3 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-18
- Administrative complaint on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed cooked meat loaf (45°F - cooling over night) Per operator food cooled over night over 6 hours ago At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw she eggs (60°F - Cold Holding) sitting on prep cart next to stove top Per operator food not prepped or portioned today and left out of temperature for approximately 1 hour Operator placed food in reach in cooler to quick chill
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked meat loaf (45°F - cooling over night) Per operator food cooled over night over 6 hours ago At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours See stop sale
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink at 100 ppm at time of inspection
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed cooked meat loaf wrapped in plastic covering 45°F - cooling over night) Per operator food cooled over night over 6 hours ago At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours See stop sale
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed sausages thawing at 32°F on prep counter not under running water or in cooling unit Operator placed food in reach in cooler to properly thaw
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.
- Stop sale
- An order that the food can’t be sold or served.