MORTON’S STEAKHOUSE Inspection – August 7, 2025

High Priority 1

#7High Priority12A-07-5

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.

Intermediate 4

#8Intermediate53B-16-4

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.

#9Intermediate22-02-4

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

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at front bar.

#11Intermediate05-10-4

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.

Basic 6

#1Basic24-05-4

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.

#2Basic36-20-4

Basic – Dustless cleaning methods not utilized when exposed food present. Observed at walk in cooler vents with accumulation of dust.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Employee at front bar.

#4Basic14-11-5

Basic – Equipment in poor repair. Soap dispenser broken at front counter bar.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

#6Basic10-03-4

Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

Florida Food Watch