Morgans

2800 NW 7 Ave, Miami, FL 33127 · Permanent Food Service · License 2320147

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Aug 3, 2026

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · fixed by the Aug 3 follow-up · 36 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
10 high priority (8 fixed by the Aug 3 follow-up, 2 fixed on the spot), 9 intermediate, 18 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-60
Safety score40

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul312026

Routine inspection

37 violations found · Inspector came back once

Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
37 violations found:
- 10 High priority
- 9 Intermediate
- 18 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Observed several bags of ground beef and meat loaf vacuumed packaged and dated 6/2 in the freezer near back prep area.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked potatoes (63°F - Cooling); salmon (56°F - Cold Holding); raw chicken (61°F - Cold Holding) inside walk in cooler. Observed pico de gallo (47°F - Cold Holding); cut tomatoes (53°F - Cold Holding); sliced ham (45°F - Cold Holding); salmon (49°F - Cold Holding); egg mix (47°F - Cold Holding) inside reach in cooler located across the cook line.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potatoes (73°F - Hot Holding) and cooked potatoes (73°F - Hot Holding)in kitchen steam table and cook line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shelled eggs stored above unwashed potatoes inside walk in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon stored above cooked fries inside walk in cooler. Operator removed salmon.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee returning from outside put on gloves with no hand washing.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employees at the cook line not changing gloves when switching tasks.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not dispensing sanitation solution in the ware wash area.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed personal medicine stored on prep table counter top at the kitchen area.
  Toxic substance/chemical improperly stored.
  Observed spray bottle containing sanitizer solution stored next to bottles containing sauces. Operator removed.
  Fixed on the spot
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked potatoes made the day before with no label.
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed several bags of ground beef and meat loaf vacuumed packaged and dated 6/2 in the freezer near back prep area.
- 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board in back prep area soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed dry rack shelf used to store clean pots and utensils with surface rust.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food entries inside hand wash sink located in back prep area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink located in back prep area.
  No soap provided at handwash sink.
  Observed no soap for hand wash sink located in back prep area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle containing cleaning solution with no label stored next to sauces in kitchen area.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed clear squeeze bottles containing sauces with no label on prep table.
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
  Observed two ice buckets on floor in bar area.
  In-use tongs stored on equipment door handle between uses.
  Observed a set of tongs stored on oven door handle.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler and freezer shelf racks with rust accumulation.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed dish machine exterior soiled.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wiping cloth stored on cutting board in back prep area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler drawers at the cook line with soiled gaskets. Observed reach in cooler located at the bar area with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed food debris build up on microwave door handle in kitchen area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand wash sign for hand wash sink located in back prep area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gaps underneath back exit door.
  Insect control device installed over food preparation area.
  Observed bug zapper installed near prep area.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed no cove molding on floor in areas of kicthen
  Hole in or other damage to wall.
  Observed wall next to ice machine in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal bag stored on containers of flour and seasonings in back storage area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license from October 1, 2025 posted on wall.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed two CO2 tanks not secured in bar area.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.