Morton's of Chicago - the Steakhouse
Last inspected: Sep 11, 2025
55
Score
Public records show seven inspections at Morton's of Chicago - the Steakhouse stretching back to 2022. The newest entry in the record is dated Sep 11, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to seven violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
By comparison, the average Orlando facility scores 79, putting Morton's of Chicago - the Steakhouse on the weaker side. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb under dish machine, and at splitter on mop sink faucet **Repeat Violation**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw steaks over butter in walk in cooler 2) raw beef over crab cakes in under counter reach in cooler in prep kitchen **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Can opener soiled in prep area 2) bar gun closest to host stand at the bar **Corrected On-Site**
22-02-4
Basic - Light not functioning. Hood over 6 eyed oven on cooks line
36-62-4
Basic - Unwashed avocado stored behind ready-to-eat food cut onions in salad station **Corrected On-Site**
08B-17-4
Basic - Floors not maintained smooth and durable. Back hallway storage area
36-11-4
Basic - In-use tongs stored on suppression lines next to boiler in prep area **Corrected On-Site**
10-20-4
55
Feb 25, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. (1) can of marinara on dry item shelf in 2nd prep kitchen was dented on the seam
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground burger over raw cut whole muscle steak. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dish machine and on splitter at mop sink. **Repeat Violation**
29-34-4
Intermediate - 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 not date marked opened yesterday per manager. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in second kitchen.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish machine.
36-34-5
Basic - Equipment in poor repair. Handle on microwave broken on back prep area.
14-11-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on prep table not washed with stickers present. **Corrected On-Site**
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in second kitchen. **Corrected On-Site**
21-44-1
Basic - Water leaking from pipe by three compartment sink. **Corrected On-Site**
29-11-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing area by mock sink
36-08-4
41
Feb 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over cooked pork belly on meat walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on cooks line in back area **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Taster spoons on cooks line **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in sanitizer between uses. Tongs on front kitchen **Corrected On-Site**
10-18-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in prep walk in cooler
23-03-4
52
Aug 1, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen- Shredded cheese 49F Ricotta 48F Per manager, items were placed on counter 30 minutes prior, operator returned items to cooler for temperature recovery. **Corrected On-Site**
03A-02-5
Intermediate - 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 **Corrected On-Site**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish area **Repeat Violation**
36-34-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. At service station
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in Gaskets on reach in cooler.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. At end of dessert station. **Repeat Violation**
29-49-6
Basic - Standing water or very slow draining water in handwash sink.
29-20-5
Basic - Waste line missing at soda gun holster. Middle well at bar.
29-17-4
58
Mar 23, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 70F On counter from over night per operator. 1.5lb - operator discarded items. **Corrected On-Site**
03A-02-5
High Priority - 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. Dish machine in bar 0ppm. Operator is will have all glassware from bar washed in main machine in kitchen. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken out of original packaging in freezer over whipped cream bags **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whipped butter 70F On counter from over night per operator. 1lb
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream Carton egg **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Mixer head
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent near dessert prep dtation
36-34-5
Basic - Ice buildup in reach-in freezer. Icecream freezer
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula on top of oven **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid of Ice cream freezer Lid of flour bin Knobs on oven has excess grease build up
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at front cook line
29-49-6
Basic - Stored food not covered. Multiple containers of Cheese sauce dated marked 3 days prior. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near hand sink in front kitchen area soiled. Tongs are hanging and touching wall.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe below hand sink leaking on to floor. **Corrected On-Site**
29-11-4
30
Oct 26, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Frequently Asked Questions
When was Morton's of Chicago - the Steakhouse last inspected?
The most recent health inspection at Morton's of Chicago - the Steakhouse on file is from Sep 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Morton's of Chicago - the Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Morton's of Chicago - the Steakhouse.
How does Morton's of Chicago - the Steakhouse compare to other restaurants in Orlando?
Morton's of Chicago - the Steakhouse most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Morton's of Chicago - the Steakhouse's inspection record improved over time?
Yes. Recent inspections at Morton's of Chicago - the Steakhouse have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Morton's of Chicago - the Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Morton's of Chicago - the Steakhouse inspected?
Based on the inspection history on file, Morton's of Chicago - the Steakhouse is inspected around two times per year on average.
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