Morton's the Steakhouse
Last inspected: Dec 3, 2025
22
Score
The health department has logged nine inspections at Morton's the Steakhouse, the earliest from 2022. On Dec 3, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around 14 violations, down from roughly 18 violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
22
May 27, 2025
Routine - Food
5 critical violations. 6 major violations. 14 minor violations.
View 25 violations
High Priority - Food not properly protected from contamination. Cut onion bare on cooler shelf, in reach in prep cooler, employee discarded it **Corrected On-Site**
08B-02-4
High Priority - Live, small flying insects found. A couple by dish machine **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna on shelf above cooked shrimp in upright cooler, cook line, employee rearranged, raw steak on shelf above fries in upright freezer by cook line **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f raw steak above file line, employee rearranged **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink at server area, employee placed one on, also on red hose side of splitter at mop sink **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink at cook line, employee remove it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink in middle of cook line, employee placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sauce with dairy, has time on and blank procedure
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custards made on Sunday, employee labeled them **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Orange liquid by triple sink, cleaner by employee, labeled them **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit on shelf above syrups, walk in cooler, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Too many coffee filters, employee placed lid on container **Corrected On-Site**
25-06-4
Basic - Plumbing system in disrepair. Hand sink missing drain pipe by dish machine, he has an order for them to come fix it, another hand sink around the corner, no answer from Andrew, Linda or Robert
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in one door freezer by cook line **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handles, employee removed them **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them **Repeat Violation**
14-42-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for bacon bits, removed by employee **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above foods, she rearranged **Corrected On-Site**
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by cook line, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in storage shelf, placed lid on **Corrective Action Taken**
24-05-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for prep table on floor, cook line, employee took them to triple sink to be washed **Corrective Action Taken**
24-26-4
Basic - Carbon dioxide/helium tanks not adequately secured. A few **Repeat Violation**
51-11-4
Basic - Floor area(s) covered with standing water. By cook line, employee cleaned it up **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-04-4
13
Nov 18, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side, also in faucet at dump sink at bar, employee removed attachment at bar **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-18: Same **Admin Complaint**
29-42-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f raw beef in prep cooler without a lid, employee iced it down, got to 41f, 49f milk and half and half in cooler with ice build up at beverage area, stop sale **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-18: 65f milk and half an half in little cooler that is off, overnight, employee discarded them **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Beverage cooler with ice buildup, milk in there **Warning** - From follow-up inspection 2024-11-18: Cooler is off today but they have dairy in it from last night, no ice buildup up observed, reading 63f **Admin Complaint**
14-74-7
70
Nov 13, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
12
Apr 22, 2024
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at hand sink, server area, also on black long hose on mop sink **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on shelf by oven and by server area, no procedure, no time, explained to manager and he wrote time on **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger above pasta in walk in cooler, manager rearranged **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed chopped half lettuce, explained to him and he got gloves **Corrected On-Site**
09-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at coffee area, no water coming out when opened **Repeat Violation**
27-16-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine **Repeat Violation**
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Couldn't find sign that was posted before, printed one and posted **Corrected On-Site** **Repeat Violation**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaners per employee l bar and host stand, labeled **Corrected On-Site**
41-17-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in handsink by dish machine
27-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. A couple **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of prep cooler, employee rearranged **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earbuds in case on prep area, employee removed them **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
13-04-4
Basic - Floor area(s) covered with standing water. By cooler next to dish machine, employee cleaned it **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for cooked bacon pieces, cook line area
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, remove by employee **Corrected On-Site**
10-20-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster **Corrected On-Site**
10-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In little black cooler by coffee area
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cut lettuce, employee rearranged teach in cooler **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder, spices, labeled **Corrected On-Site**
02D-01-5
17
Dec 4, 2023
Routine - Food
3 critical violations. 7 major violations. 7 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at server area and dump sink at bar **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dish machine then went to get box with food, explained to employee and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. On dipper well, **Repeat Violation** **Admin Complaint**
29-44-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On fryer baskets and ice machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With container on top, hand sink at bar, employee moved it **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink. Hand sink by prep sink and hand sink at bar, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed one, printed and posted **Corrected On-Site**
02A-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
27-16-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back prep area
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at server area and hand sink at bar **Repeat Violation**
31B-04-4
Basic - Floor area(s) covered with standing water. Dishwashing room, employee cleaned it up **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Equipment in poor repair. Gasket torn in prep unit by prep sink, cook line **Repeat Violation**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site**
12B-07-4
Basic - Drain cover(s) missing. At server area
29-18-4
Basic - Carbon dioxide/helium tanks not adequately secure. One not secured
51-11-4
22
May 26, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
May 24, 2023
Routine - Food
4 critical violations. 11 major violations. 14 minor violations.
View 29 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On long hose in splitter and hand sink at server area
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54f raw oysters, cooked lobster, shrimp, mozzarella cheese, in upright cooler, overnight, my probe thermometer reading 54f, stop sale, 44-48f cooked asparagus, cheese, raw steaks, lobster in prep cooler, some relocated, my probe thermometer reading 47f, some put under time some stop sale, 60f butter on table, no time, no procedure, explained 4 hrs time as public health control procedure, wrote time on, **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters on shelf above cooked lobster in upright cooler by cook line, employee discarded them because cooler is not keeping temperature **Corrected On-Site**
08A-05-6
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dipper well faucet pushed down, employee pulled it up **Corrected On-Site**
29-44-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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. Emailed one
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Fork in hand sink at dish washing area, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr here could not find his
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server/drink area and bar hand sink
31B-02-4
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. One new employee, he read it and signed it **Corrected On-Site**
11-26-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Does not know what sanitizer the dish machine uses
53A-14-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Upright cooler thermometer reading 39 and it is at 54f per my probe thermometer and all food in it
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Key lime pie made 2 days ago, wrote date on **Corrected On-Site**
02C-02-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink in dish washing area
27-17-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Dish washing area
36-64-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters left overnight in an open container, server area, mgr placed a lid **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container, he labeled it sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. On ice for cocktails, in cooler, employee removed it **Corrected On-Site**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup above prep area, mgr removed it **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Gasket is torn in prep cooler by serving area
14-11-5
Basic - Floor area(s) covered with standing water. By cook line, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for flour bulk container
14-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them by fryers
14-42-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster **Corrected On-Site**
10-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dressing cooler, ranch made here and in milk cooler
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at server area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in dressing cooler **Repeat Violation**
23-03-4
9
Dec 20, 2022
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on interior of ice machine, stained green cutting board **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to fill a pitcher with water
31A-11-4
Intermediate - Microwave missing fan guard cover/splatter shield. Fan cover missing in microwave in dessert area **Repeat Violation**
14-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above open flip top cooler, manager discarded drink **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled White bin with a powdery substance, manager labeled container sugar during inspection **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Fan covers in the walk in cooler
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee moved tongs **Corrected On-Site** **Repeat Violation**
10-20-4
55
Frequently Asked Questions
When was Morton's the Steakhouse last inspected?
The most recent health inspection at Morton's the Steakhouse on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Morton's the Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Morton's the Steakhouse.
How does Morton's the Steakhouse compare to other restaurants in Jacksonville?
Morton's the Steakhouse most recently scored 22 out of 100, which is lower than the Jacksonville average of 74.
Has Morton's the Steakhouse's inspection record improved over time?
Yes. Recent inspections at Morton's the Steakhouse have averaged around 14 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Morton's the 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 the Steakhouse inspected?
Based on the inspection history on file, Morton's the Steakhouse is inspected around three times per year on average.
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