MORTON'S THE STEAKHOUSE

Name: MORTON'S THE STEAKHOUSE
Address: 225 E COASTLINE DR, JACKSONVILLE, FL, 32202, US
Rating: 87.5

225 E COASTLINE DR, JACKSONVILLE, FL 32202

License #2615439

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.5 Grade B / 100

Solid Health Score

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Quick take

MORTON'S THE STEAKHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, inspectors documented 16 total violations — 5 critical, 1 major, 10 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-24-5] 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
[03B-01-6] 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
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle at cook line, employee removed them
[12B-07-4] 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
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at triple sink dripping
[38-07-4] 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack next to walk in cooler
[29-42-4] 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
[08A-05-6] 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
[05-09-4] 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
[31B-02-4] 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
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked for seasoning at cook line, employee changed it
[36-22-4] Floor area(s) covered with standing water. By cooler with plates, passing window area, employee cleaned it
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Rinse faucet by dish machine
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line, employee discarded it
[23-03-4] 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,

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