MORTON'S THE STEAKHOUSE

Name: MORTON'S THE STEAKHOUSE
Address: 225 E COASTLINE DR, JACKSONVILLE, FL, 32202, US
Rating: 54.1

225 E COASTLINE DR, JACKSONVILLE, FL 32202

License #2615439

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.1 Grade F / 100

Failing Health Score

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Quick take

MORTON'S THE STEAKHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 54.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 37 total violations — 9 critical, 7 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 shows 19 observation rows: 4 critical, 5 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on red hose side of splitter
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In little cooler at server station, manager placed one
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna, raw in middle, on shelf above cooked shrimp and cut onions, explained to employee and he rearranged upright cooler by oven
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle
[14-38-4] Food storage container/container lid cracked or broken. Lid for cooked shrimp is torn in upright cooler by oven, employee removed it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside warmer at cook line, old food build up inside
[36-11-4] Floors not maintained smooth and durable. Cracker tiles by prep sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above food in storage room by walk in cooler, employee rearranged
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By storage shelf on hallway in kitchen
[41-10-4] Toxic substance/chemical improperly stored. Hand sanitizer above gloves for food, employee rearranged shelf in back storage area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw lobster in water at prep sink, explained to manager, she turned cold water in
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with white build up in salad prep cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink at bar, employee discarded it
[03F-02-5] 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. Butter by oven, employee wrote time on
[02C-02-5] 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 a couple of days ago, employee wrote date on
[14-01-5] Bowl or other container with no handle used to dispense food. On raw rice, manager removed it
[31B-03-4] No soap provided at handwash sink. Hand sink in middle of cook line, employee bought soap
[31A-11-4] Handwash sink used for purposes other than handwashing.tray and ice in hand sink at bar, removed by employee

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 1/4 cup of spinach cream mix dated 11/24, employee discarded it
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f mashed potatoes made today, warmer at 133f, employee reheated them and turned warmer higher
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In raw meat cooler by oven at cook line and on black little cooler at server area with daily, manager placed them
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked for seasoning at cook line, employee changed it
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line, employee discarded it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame with black build up in prep reach in cooler by oven at cook line, dusty vents in walk in cooler,
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at triple sink dripping
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by box freezer at cook line area, also hand sink in middle of cook line, employee brought some
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack next to walk in cooler
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Rinse faucet by dish machine
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up behind dish machine
[36-22-4] Floor area(s) covered with standing water. By cooler with plates, passing window area, employee cleaned it
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area by walk in cooler, no shield on a couple of lights
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On red hose side of splitter, manager placed one
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle at cook line, employee removed them
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna on shelf above spinach cream mix in upright cooler by cook line, raw shelled eggs on crate on top of liquid eggs, raw beef on shelf abuse cooked meatballs in walk in cooler, employee rearranged all
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple above prep area at cook line, employee moved them
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink at bar, employee removed it

Community reaction

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Community pulse