MORTON'S THE STEAKHOUSE
225 E COASTLINE DR, Jacksonville FL 32202 · 904 354-4350
Last inspected May 12, 2026 · 7 visits since December 2023
APR 24
NOV 24
MAY 25
DEC 25
MAY 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Raw sewage on ground of establishment. One drain in overflowed by cook line, employee vacuumed it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
What the inspector wrote — 19 findingsThe state's own report →
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
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
Toxic substance/chemical improperly stored. Hand sanitizer above gloves for food, employee rearranged shelf in back storage area
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on red hose side of splitter
Show the remaining 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Inside warmer at cook line, old food build up inside
Handwash sink used for purposes other than handwashing.tray and ice in hand sink at bar, removed by employee
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some
No soap provided at handwash sink. Hand sink in middle of cook line, employee bought soap
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
Bowl or other container with no handle used to dispense food. On raw rice, manager removed it
Carbon dioxide/helium tanks not adequately secured. By storage shelf on hallway in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink at bar, employee discarded it
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
Floors not maintained smooth and durable. Cracker tiles by prep sink
Food storage container/container lid cracked or broken. Lid for cooked shrimp is torn in upright cooler by oven, employee removed it
In-use tongs stored on equipment door handle between uses. On oven handle
No conspicuously located ambient air temperature thermometer in holding unit. In little cooler at server station, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with white build up in salad prep cooler
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
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
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
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
Spray hose at dish sink lower than flood rim of sink. Rinse faucet by dish machine
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
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
Handwash sink used for purposes other than handwashing. Container in hand sink at bar, employee removed it
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
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack next to walk in cooler
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
Floor area(s) covered with standing water. By cooler with plates, passing window area, employee cleaned it
Food storage container/container lid cracked or broken. Lid cracked for seasoning at cook line, employee changed it
In-use tongs stored on equipment door handle between uses. On oven handle at cook line, employee removed them
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
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
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,
Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line, employee discarded it
Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up behind dish machine
Water leaking from pipe and/or faucet/handle. Faucet at triple sink dripping
May 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority6 Intermediate14 Basic
Show 25 findings ▾
Food not properly protected from contamination. Cut onion bare on cooler shelf, in reach in prep cooler, employee discarded it
Live, small flying insects found. A couple by dish machine
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f raw steak above file line, employee rearranged
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
Handwash sink used for purposes other than handwashing. Pitcher in hand sink at cook line, employee remove it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area, employee placed some
No soap provided at handwash sink. Hand sink in middle of cook line, employee placed some
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
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
Spray bottle containing toxic substance not labeled. Orange liquid by triple sink, cleaner by employee, labeled them
Carbon dioxide/helium tanks not adequately secured. A few
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
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in storage shelf, placed lid on
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
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
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Floor area(s) covered with standing water. By cook line, employee cleaned it up
Food storage container/container lid cracked or broken. Lid is cracked for bacon bits, removed by employee
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
In-use tongs stored on equipment door handle between uses. On oven handles, employee removed them
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in one door freezer by cook line
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
Single-service articles not stored inverted or protected from contamination. Too many coffee filters, employee placed lid on container
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit on shelf above syrups, walk in cooler, employee rearranged
Nov 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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
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
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
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority4 Intermediate16 Basic
Show 26 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By ice machine
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
Raw sewage on ground of establishment. One drain in overflowed by cook line, employee vacuumed it
Spray hose at dish sink lower than flood rim of sink. Rinse sink by dish machine
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
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
Handwash sink not accessible for employee use at all times. Hand sink at server/beverage area blocked with fan, employee moved fan
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
No soap provided at handwash sink. Hand sink in middle of cook line and at bar, employee placed some at bar
Spray bottle containing toxic substance not labeled. Yellow substance, by dish machine, cleaner by employee
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
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
Drain cover(s) missing. Server area
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
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Floor area(s) covered with standing water. By bulk containers by cook line, employee cleaned it up
Food storage container/container lid cracked or broken. Cracked container for corn mix in walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them,
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned it faster
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In beverage cooler
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent/fan in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bar cooler
Stored food not covered. Pasta in walk in cooler, 41f
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
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
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger above pasta in walk in cooler, manager rearranged
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
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
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
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. Couldn't find sign that was posted before, printed one and posted
Spray bottle containing toxic substance not labeled. Cleaners per employee l bar and host stand, labeled
Water pressure lacking at fixtures that require the use of water. Cold water side in handsink by dish machine
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
Carbon dioxide/helium tanks not adequately secured. A couple
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of prep cooler, employee rearranged
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
Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
Floor area(s) covered with standing water. By cooler next to dish machine, employee cleaned it
Food storage container/container lid cracked or broken. Lid is cracked for cooked bacon pieces, cook line area
In-use tongs stored on equipment door handle between uses. On oven handle, remove by employee
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster
No conspicuously located ambient air temperature thermometer in holding unit. In little black cooler by coffee area
No copy of latest inspection report available.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cut lettuce, employee rearranged teach in cooler
Working containers of food removed from original container not identified by common name. Brown powder, spices, labeled
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. On dipper well,
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
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at server area and dump sink at bar
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. On fryer baskets and ice machine
Handwash sink not accessible for employee use at all times. With container on top, hand sink at bar, employee moved it
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
No soap provided at handwash sink. Hand sink by prep sink and hand sink at bar, employee placed some
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
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
Carbon dioxide/helium tanks not adequately secure. One not secured
Drain cover(s) missing. At server area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Equipment in poor repair. Gasket torn in prep unit by prep sink, cook line
Floor area(s) covered with standing water. Dishwashing room, employee cleaned it up
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back prep area
No handwashing sign provided at a hand sink used by food employees. Hand sink at server area and hand sink at bar
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.