MORTON'S OF CHICAGO -THE STEAK HOUSE
5050 TOWN CENTER CIR STE 221, Boca Raton FL 33486 · 1-713-386-7253
Last inspected Feb 26, 2026 · 6 visits since August 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (46F - Cold Holding); scallops (48F - Cold Holding); shrimp (48F - Cold Holding) reach in cooler at end of cook line. Not prepped or portioned today. In unit over four hours.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Protein walk in cooler raw beef stored over ready to eat cooked potatoes. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzles soiled
No paper towels or mechanical hand drying device provided at handwash sink at ware washing station. Operator provided.
Open dumpster lid.
Show the remaining 2 findings ▾
Unwashed fruits/vegetables stored with ready-to-eat food. 1. Walk in cooler; unwashed strawberries and greens stored over containers of ready to eat cooked creamed spinach. Operator stored properly.
Very slow draining water in handwash sink at bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line, raw hamburgers were stored over sliced cheese. The hamburgers were moved
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand sink in the ware washing area. The water is turned off.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (46F - Cold Holding); scallops (48F - Cold Holding); shrimp (48F - Cold Holding) reach in cooler at end of cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (46F - Cold Holding); scallops (48F - Cold Holding); shrimp (48F - Cold Holding) reach in cooler at end of cook line. Not prepped or portioned today. In unit over four hours.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Nothing was found. The inspector recorded no violations at all.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.