MORGANS
2800 NW 7 AVE · MIAMI · Dade County · FL 33127
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
37 full violation description(s) documented by the inspector during this visit.
High Priority 10
41-07-4High Priority – Container of medicine improperly stored. Observed personal medicine stored on prep table counter top at the kitchen area.
22-49-4High Priority – 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.
12A-07-5High Priority – 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.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored above unwashed potatoes inside walk in cooler.
08A-05-6High Priority – 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. **Corrected On-Site**
12A-09-4High Priority – 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.
01B-03-5High Priority – 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.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (63F – Cooling); salmon (56F – Cold Holding); raw chicken (61F – Cold Holding) inside walk in cooler. Observed pico de gallo (47F – Cold Holding); cut tomatoes (53F – Cold Holding); sliced ham (45F – Cold Holding); salmon (49F – Cold Holding); egg mix (47F – Cold Holding) inside reach in cooler located across the cook line.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (73F – Hot Holding) and cooked potatoes (73F – Hot Holding)in kitchen steam table and cook line.
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer solution stored next to bottles containing sauces. Operator removed. **Corrected On-Site**
Intermediate 9
11-27-4Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in back prep area soiled.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed food entries inside hand wash sink located in back prep area.
31B-02-4Intermediate – 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.
31B-03-4Intermediate – No soap provided at handwash sink. Observed no soap for hand wash sink located in back prep area.
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Observed dry rack shelf used to store clean pots and utensils with surface rust.
03G-50-2Intermediate – 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.
02C-02-5Intermediate – 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.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning solution with no label stored next to sauces in kitchen area.
Basic 18
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with soiled interior.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on microwave door handle in kitchen area.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks not secured in bar area.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Observed no cove molding on floor in areas of kicthen
50-09-4Basic – Current Hotel and Restaurant license not displayed. Observed license from October 1, 2025 posted on wall.
40-06-5Basic – 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.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gaps underneath back exit door.
36-24-5Basic – Hole in or other damage to wall. Observed wall next to ice machine in disrepair.
10-14-5Basic – Ice bucket/shovel stored on floor between uses. Observed two ice buckets on floor in bar area.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on oven door handle.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored on cutting board in back prep area.
35B-02-4Basic – Insect control device installed over food preparation area. Observed bug zapper installed near prep area.
31B-04-4Basic – 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.
23-03-4Basic – 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.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and freezer shelf racks with rust accumulation.
02D-01-5Basic – 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.
Inspector observations synchronized from DBPR on August 10, 2026 5:49 AM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.