MORTON’S STEAKHOUSE Inspection – April 2, 2026

High Priority 1

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High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

Intermediate 3

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Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open soiled.

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Intermediate – Handwash sink used for purposes other than handwashing. Observed second floor employee handwashing sink use as a dump sink, observed ice inside.

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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.

Basic 9

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Basic – Accumulation of debris inside warewashing machine.

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Basic – Can opener blade not kept sharp – observed metal shavings.

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Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwasher area.

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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.

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Basic – Food not stored at least 6 inches off of the floor. Observed boxes of potatoes on floor second floor.

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Basic – Ice scoop handle in contact with ice.

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Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. First floor food preparation area.

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Basic – Time/temperature control for safety food thawed in an improper manner. Observed frozen spinach being thawed in room temperature.

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Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher equipment.

Florida Food Watch