Morton's Steakhouse
Last inspected: Apr 2, 2026
41
Score
The health department has logged eight inspections at Morton's Steakhouse, the earliest from 2023. Inspectors last stopped by on Apr 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly six violations before.
“Ice scoop handle in contact with ice” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 68, which Morton's Steakhouse's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed second floor employee handwashing sink use as a dump sink, observed ice inside.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher equipment.
36-27-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwasher area.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while preparing food.
13-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of potatoes on floor second floor.
08B-47-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. First floor food preparation area.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen spinach being thawed in room temperature.
06-01-5
41
Aug 7, 2025
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line putting gloves without previous hand washing.
12A-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cook line not in domain of temperature for cold holding.
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front bar.
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed temperatures for beef at cook line in border line of 44°F. Employee barely check unit temp.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted over ice machine.
24-05-4
Basic - Dustless cleaning methods not utilized when exposed food present. Observed at walk in cooler vents with accumulation of dust.
36-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at front bar.
13-03-4
Basic - Equipment in poor repair. Soap dispenser broken at front counter bar.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
10-03-4
43
Apr 7, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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. Observed chlorine sanitizer dishwasher machine at bar area at 0 ppm.. manager prime, retested at 50ppm **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area. **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return vents soiled/dusted at second floor preparation area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed small green cutting board with marks not longer cleanable at kitchen line downstairs. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher room.
36-27-5
47
Dec 9, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
May 20, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (51F - Cold Holding) inside reach in cooler next to stairs. As per employee since the day before. Employee discarded the products. Also observed raw lobster (46F - Cold Holding) inside reach in cooler at seafood station. As per employee since the day before. Employee discarded food products. **Corrected On-Site**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm). Also observed back Bar Dishwasher (Chlorine 0ppm). **Warning**
22-49-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter on oven station without time mark. As per employee for 3 hours. Employee properly tim mark the butter. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (51F - Cold Holding) inside reach in cooler next to stairs. As per employee since the day before. Employee discarded the products. Also observed raw lobster (46F - Cold Holding) inside reach in cooler at seafood station. As per employee since the day before. Employee discarded food products. **Corrected On-Site**
01B-02-5
Intermediate - 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. Discussed and provided to manger via email.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to were washing area. Employee provided the paper towels. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in cooler at salad station.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at bar. Employee removed the scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs hanging from oven handle at oven station. Employee removed the tongs. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled over oven. Also observed reach in cooler door gaskets soiled at dessert station.
23-03-4
37
Jan 11, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - 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. Provided to management at the time of the inspection. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to management at the time of the inspection.
11-26-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Equipment drain line draining into handwash sink. Probably from coffee machine.
31A-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Chef removed them. **Corrected On-Site**
10-20-4
58
Jan 9, 2023
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
86
Frequently Asked Questions
When was Morton's Steakhouse last inspected?
The most recent health inspection at Morton's Steakhouse on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Morton's Steakhouse?
Across the inspection record, “ice scoop handle in contact with ice” has been cited three times, more than any other issue at Morton's Steakhouse.
How does Morton's Steakhouse compare to other restaurants in Coral Gables?
Morton's Steakhouse most recently scored 41 out of 100, which is lower than the Coral Gables average of 68.
Has Morton's Steakhouse's inspection record improved over time?
No. Recent inspections at Morton's Steakhouse have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Morton's Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Morton's Steakhouse inspected?
Based on the inspection history on file, Morton's Steakhouse is inspected around two times per year on average.
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