Morton's of Chicago -The Steak House
5050 Town Center Cir Ste 221, Boca Raton, FL 33486 · Permanent Food Service · License 6012399
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 things of tuna thawed in packaging indicating it should be removed from packaging before thawed. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline; butter (53°F - Cold Holding) per operator sitting out for approximately 30 minutes. Operator decided to switch to time control for this butter. Provided form to be filled out. Wait station; whipped butter (66°F - Cold Holding) per operator sitting out for approximately 2 hours. Operator moved extra butter to walk in to quick chill, and decided to keep some out on time control.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Knife and food in handwashing sink next to cook line. Operator removed and stored
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
2 things of tuna thawed in packaging indicating it should be removed from packaging before thawed. See stop sale.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.