Morton's Steakhouse

500 E Broward, Fort Lauderdale, FL 33394

Steakhouse

Last inspected: Apr 10, 2026

100

Score

Low Risk

Morton's Steakhouse appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Apr 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.

Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.

The city-wide average for Fort Lauderdale sits at 80, putting Morton's Steakhouse on the better side of that line. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 10, 2026

Routine - Food

No violations found.

100

Apr 9, 2026

Routine - Food

1 critical violation.

View 1 violation

High Priority - 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. **Repeat Violation** **Admin Complaint**

03A-02-5

Dec 1, 2025

Routine - Food

1 critical violation. 2 major violations. 1 minor violation.

View 4 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Certified Food Manager Identification

FL-02

Hands Clean and Properly Washed

FL-08

Mar 25, 2025

Routine - Food

1 critical violation. 1 major violation. 2 minor violations.

View 4 violations

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**

08A-11-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area, no paper towels provided.

31B-02-4

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**

06-01-5

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**

40-06-5

Aug 21, 2024

Routine - Food

1 critical violation. 1 major violation. 1 minor violation.

View 3 violations

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**

03A-02-5

Intermediate - Some oyster tags not marked with last date served.

01C-03-4

Basic - Ice buildup in dessert station reach-in cooler. By condenser fan.

14-69-4

Apr 17, 2024

Routine - Food

2 critical violations. 1 major violation. 1 minor violation.

View 4 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Potentially Hazardous Food Held at Proper Temperature

FL-16

May 2, 2023

Routine - Food

2 major violations. 1 minor violation.

View 3 violations

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Manager discussed with employee. Employee rewashed hands in handwash sink. **Corrected On-Site**

12A-03-4

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed temperature strips and irreversible thermometers with manager.

16-62-1

Basic - Stored food not covered. Ice cubes in walk-in freezer not covered. Manager voluntarily discarded ice cubes at time of inspection. **Corrected On-Site**

08B-12-5

Dec 19, 2022

Routine - Food

3 critical violations. 1 major violation.

View 4 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked lemon in pantry line. Raw scallop stored above ready to eat items in pantry line. Operator reorganized all **Corrected On-Site**

08A-05-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (60°F-64°F - Cold Holding) being held at room temperature at wait station. Operator states item has been out for two hours and is used for bread. Operator discarded. Discussed tphc with operator and provided written procedure **Corrective Action Taken**

03A-02-5

High Priority - Non-food grade towel used in direct contact with food. Linen towel used in direct contact with cut lettuce. Operator removed. Discussed with operator **Corrected On-Site**

14-86-1

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Discussed with operator

22-02-4

Show all 8 inspections Show less

Frequently Asked Questions

When was Morton's Steakhouse last inspected?

The most recent health inspection at Morton's Steakhouse on file is from Apr 10, 2026. The public record contains eight inspections in total.

What is the most common violation at Morton's Steakhouse?

Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Morton's Steakhouse.

How does Morton's Steakhouse compare to other restaurants in Fort Lauderdale?

Morton's Steakhouse most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.

Has Morton's Steakhouse's inspection record improved over time?

Results have been roughly steady. Inspections at Morton's Steakhouse have averaged around three violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Morton's Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Morton's Steakhouse inspected?

Based on the inspection history on file, Morton's Steakhouse is inspected around two times per year on average.

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