MORTON'S THE STEAKHOUSE

Name: MORTON'S THE STEAKHOUSE
Address: 225 E COASTLINE DR, JACKSONVILLE, FL, 32202, US
Rating: 2

225 E COASTLINE DR, JACKSONVILLE, FL 32202

License #2615439

🥩 Steakhouse ℹ️

2 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 19 findings · 4 critical

Routine - Food

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Usually lower-risk context.

Quick take

MORTON'S THE STEAKHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 130 total violations — 29 critical, 30 major, 71 minor.

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Record snapshot

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

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

130

Coverage note

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MORTON'S THE STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On raw rice, manager removed it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By storage shelf on hallway in kitchen
[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
[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
[36-11-4] Floors not maintained smooth and durable. Cracker tiles by prep sink
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In little cooler at server station, manager placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with white build up in salad prep cooler
[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
[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
[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
[41-10-4] Toxic substance/chemical improperly stored. Hand sanitizer above gloves for food, employee rearranged shelf in back storage area
[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
[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
[31A-11-4] Handwash sink used for purposes other than handwashing.tray and ice in hand sink at bar, removed by employee
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some
[31B-03-4] No soap provided at handwash sink. Hand sink in middle of cook line, employee bought soap
[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

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up behind dish machine
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at triple sink dripping
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack next to walk in cooler
[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
[36-22-4] Floor area(s) covered with standing water. By cooler with plates, passing window area, employee cleaned it
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked for seasoning at cook line, employee changed it
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle at cook line, employee removed them
[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
[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
[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,
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line, employee discarded it
[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
[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
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Rinse faucet by dish machine
[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
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink at bar, employee removed it
[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

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. Hand sink in middle of cook line, employee placed some
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area, employee placed some
[51-11-4] Carbon dioxide/helium tanks not adequately secured. A few
[24-26-4] 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in storage shelf, placed lid on
[12B-12-5] 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
[40-06-5] 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
[36-22-4] Floor area(s) covered with standing water. By cook line, employee cleaned it up
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for bacon bits, removed by employee
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handles, employee removed them
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in one door freezer by cook line
[29-08-4] 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
[25-06-4] Single-service articles not stored inverted or protected from contamination. Too many coffee filters, employee placed lid on container
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit on shelf above syrups, walk in cooler, employee rearranged
[08B-02-4] Food not properly protected from contamination. Cut onion bare on cooler shelf, in reach in prep cooler, employee discarded it
[35A-02-7] Live, small flying insects found. A couple by dish machine
[08A-05-6] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f raw steak above file line, employee rearranged
[29-34-4] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink at cook line, employee remove it
[03F-10-5] 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
[02C-02-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Orange liquid by triple sink, cleaner by employee, labeled them

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
[14-74-7] 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
[29-18-4] Drain cover(s) missing. Server area
[12B-12-5] 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 above prep area, employee discarded it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
[36-22-4] Floor area(s) covered with standing water. By bulk containers by cook line, employee cleaned it up
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for corn mix in walk in cooler
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them,
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned it faster
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In beverage cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In hand sink in middle of cook line and hand sink at bar hand sink, employee placed them
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent/fan in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bar cooler
[08B-12-5] Stored food not covered. Pasta in walk in cooler, 41f
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By ice machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above crab cakes with liquid eggs on shelf, walk in cooler, operator rearranged
[28-13-5] Raw sewage on ground of establishment. One drain in overflowed by cook line, employee vacuumed it
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Rinse sink by dish machine
[03A-02-5] 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
[29-42-4] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at server/beverage area blocked with fan, employee moved fan
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by prep area next to cook line, hand sink at cook line and hand sink at bar, employee placed some
[31B-03-4] No soap provided at handwash sink. Hand sink in middle of cook line and at bar, employee placed some at bar
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance, by dish machine, cleaner by employee

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. A couple
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of prep cooler, employee rearranged
[40-06-5] 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
[36-22-4] Floor area(s) covered with standing water. By cooler next to dish machine, employee cleaned it
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cooked bacon pieces, cook line area
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, remove by employee
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In little black cooler by coffee area
[51-18-6] No copy of latest inspection report available.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cut lettuce, employee rearranged teach in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder, spices, labeled
[09-01-4] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger above pasta in walk in cooler, manager rearranged
[03A-02-5] 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
[29-34-4] 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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
[02A-01-4] 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. Couldnt find sign that was posted before, printed one and posted
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaners per employee l bar and host stand, labeled
[27-17-4] Water pressure lacking at fixtures that require the use of water. Cold water side in handsink by dish machine
[27-16-5] 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

Disposition: Warning Issued
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
[51-11-4] Carbon dioxide/helium tanks not adequately secure. One not secured
[29-18-4] Drain cover(s) missing. At server area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
[14-11-5] Equipment in poor repair. Gasket torn in prep unit by prep sink, cook line
[36-22-4] Floor area(s) covered with standing water. Dishwashing room, employee cleaned it up
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back prep area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at server area and hand sink at bar
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. On dipper well,
[12A-13-4] 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
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at server area and dump sink at bar
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On fryer baskets and ice machine
[31A-09-4] Handwash sink not accessible for employee use at all times. With container on top, hand sink at bar, employee moved it
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
[31B-03-4] No soap provided at handwash sink. Hand sink by prep sink and hand sink at bar, employee placed some
[02A-01-4] 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