MORTON'S STEAKHOUSE
500 E BROWARD, Fort Lauderdale FL 33394 · 954.467.9720
Last inspected Apr 10, 2026 · 6 visits since April 2024
APR 24
AUG 24
MAR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - raw fish (50F). Per operator item placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved item to freezer to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, cheese sauce (61F - Cold Holding); au gratin potatoes (56F - Cold Holding); breaded chicken (55F - Cold Holding); spinach dip (55F - Cold Holding). The items were moved to the cooler less than 4 hours ago. The items were returned to the refrigerator to chill and cold hold. The items were not prepped or portioned today.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - raw fish (45-46F); cooked asparagus (45-46F). Per operator items placed in unit less than an hour ago. No items prepped or portioned today. Observed left door not closing tightly. Operator moved items to another unit to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - milk - per operator opened 48 hours ago. Operator date marked.
Some oyster tags not marked with last date served. Reviewed proper procedures.
Food stored on floor. Case of ground beef and other food items stored on floor under shelving in walk in freezer.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over canned/bottled drinks. At bar, raw shell eggs stored above bottled drinks at bar. Operator removed eggs.
No paper towels or mechanical hand drying device provided at handwash sink. In dish area, no paper towels provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep One, employee belonging stored above prep line. Operator removed item
Time/temperature control for safety food thawed in an improper manner. On prep line, shrimp and soup thawing in standing water. Operator turned on running water.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - raw fish (50F). Per operator item placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved item to freezer to quick chill.
Some oyster tags not marked with last date served.
Ice buildup in dessert station reach-in cooler. By condenser fan.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....butter 49F, corn sauce 46F in reach in cooler, cooling from hot holding since last night. Stop sale issue. Chef discarded food.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded...provided at time of inspection.
Raw animal food stored in same container as ready-to-eat food...raw hamburger with sauce in reach in cooler. Chef properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....butter 49F, corn sauce 46F in reach in cooler, cooling from hot holding since last night.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measuring hot water sanitation test kit
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator
Stored food not covered...ice cream in ice cream cooler. Chef covered
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.