What is Morton's The Steakhouse's health inspection score?

Morton's The Steakhouse has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Morton's The Steakhouse last inspected?

Morton's The Steakhouse was last inspected on May 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Morton's The Steakhouse have?

Morton's The Steakhouse has 19 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Morton's The Steakhouse safe to eat at?

Morton's The Steakhouse has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Morton's The Steakhouse serve?

Morton's The Steakhouse serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Morton's The Steakhouse

Name: Morton's The Steakhouse
Address: 342 JEFFERSON STREET, Saratoga Springs, 12866
Rating: 67

342 JEFFERSON STREET, Saratoga Springs

Last Inspected: 5/20/2026

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0Fair

American

Better than 22% of american restaurants

Declining

4 inspections

Last: May 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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342 JEFFERSON STREET, Saratoga Springs, FL 12866

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Violation Timeline

Jan 2024

1 inspections

1 high priority

3 basic

Jan

May 2025

1 inspections

1 high priority

2 basic

Oct 2025

1 inspections

2 high priority

4 basic

Oct

May 2026

1 inspections

2 high priority

4 basic

Inspection History

4 records on file

4 Inspection

May 26

Inspection InspectionLatest

2 High4 Basic

6 total1 risk factor

67/100inspection score

−28 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.Risk Factor−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (4)

−8 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (4)

−8 pts

9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−28 pts

May 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−10

Basic (2)

−4 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−14 pts

Jan 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (3)

−6 pts

8BIn use food dispensing utensils improperly stored−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−16 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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