DirtyFLRestaurant Inspection Data

MORTON'S STEAKHOUSE

MORTON'S STEAKHOUSE located in FORT LAUDERDALE has undergone 4 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

500 East Broward Boulevard
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/1/2025

Inspection #: Visit ID: 10932708

  • 08B-38-4:Basic - Food stored on floor. Case of ground beef and other food items stored on floor under shelving in walk in freezer.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 02C-03-5:Intermediate - 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. Corrected On-Site
  • 01C-03-4:Intermediate - Some oyster tags not marked with last date served. Reviewed proper procedures.

Inspection Date: 3/25/2025

  • 40-06-5:Basic - 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 Corrected On-Site
  • 06-01-5:Basic - 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. Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. At bar, raw shell eggs stored above bottled drinks at bar. Operator removed eggs. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area, no paper towels provided.

Inspection Date: 8/21/2024

  • 14-69-4:Basic - Ice buildup in dessert station reach-in cooler. By condenser fan.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Some oyster tags not marked with last date served.

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8381843

  • 08B-12-5:Basic - Stored food not covered...ice cream in ice cream cooler . Chef covered Corrected On-Site
  • 03D-02-5:High Priority - 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. **Corrective Action Taken**
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded...provided at time of inspection. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food...raw hamburger with sauce in reach in cooler . Chef properly stored Corrected On-Site
  • 01B-02-5:High Priority - 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 .
  • 16-62-1:Intermediate - 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
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator