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MORTONS STEAKHOUSE RESTAURANT

400 E Flamingo RD, Las Vegas, NV 89169 · Restaurant

Official record from Southern Nevada →

Inspection summary

MORTONS STEAKHOUSE RESTAURANT has been inspected 9 times by Southern Nevada Health District since October 22, 2020. The most recent inspection, on April 2, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on April 2, 2026. For example: Food protected from potential cross-contamination.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on February 25, 2025. For example: TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 2, 2026. For example: Ware washing facilities maintained. Wiping cloths properly stored; test strips available.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 24, 2023. For example: Commercially manufactured food from approved source with required labels. Parasite destruction as required. Time temperature control for safety (TCS) food received at proper temperature.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 10, 2021. For example: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.

About this data

These results come from Southern Nevada Health District, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Routine Inspection

    4 infractions

    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078395: Physical facility in sound condition and maintained.
    • 8078409: Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.
    • 8078410: Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
  2. Routine Inspection

    2 infractions

    • 8078395: Physical facility in sound condition and maintained.
    • 8078407: TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
      • 3 demerits
  3. Routine Inspection

    3 infractions

    • 8078378: Food protected from potential contamination by employees and consumers.
      • 3 demerits
    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078395: Physical facility in sound condition and maintained.
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    6 infractions

    • 8078373: Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
      • 5 demerits
    • 8078376: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 8078377: Commercially manufactured food from approved source with required labels. Parasite destruction as required. Time temperature control for safety (TCS) food received at proper temperature.
      • 5 demerits
    • 8078378: Food protected from potential contamination by employees and consumers.
      • 3 demerits
    • 8078395: Physical facility in sound condition and maintained.
    • 8078407: TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
      • 3 demerits
  6. Re-inspection

    0 infractions

  7. Routine Inspection

    6 infractions

    • 76383: PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
      • 3 demerits
    • 76401: Backflow prevention devices and methods in place and maintained.
      • 3 demerits
    • 76409: Food wholesome; not spoiled, contaminated, or adulterated.
      • 5 demerits
    • 76418: PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
      • 5 demerits
    • 76457: Food protected from potential contamination during storage and preparation.
      • 3 demerits
    • 93153: Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  8. Routine Inspection

    3 infractions

    • 76433: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
      • 5 demerits
    • 76466: Verifiable time as a control with approved procedure when in use. Operational plan, waiver or variance approved and followed when required. Operating within the parameters of the health permit.
      • 5 demerits
    • 93149: Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
  9. Routine Inspection

    3 infractions

    • 76432: Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
      • 3 demerits
    • 76434: Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 93153: Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.

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