MORRETTE'S KING STEAK HOUSE

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Inspection history

1. Jul 13, 2026

   ✕
   6 violations

   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food 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)
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

2. Oct 25, 2019

   ✕
   6 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Water/ice: unsafe, unapproved sources, cross connections
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Improper use and storage of clean, sanitized equipment and utensils

3. Oct 16, 2017

   ✕
   6 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Pesticide application not supervised by a certified applicator
   • Food 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)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

4. Dec 7, 2015

   ✓

5. Jan 14, 2014

   ✓
   4 violations

   • In use food dispensing utensils improperly stored
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Nov 19, 2013

   ✕
   4 violations

   • Critical:Water/ice: unsafe, unapproved sources, cross connections
   • Non food contact surfaces of equipment not clean
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • In use food dispensing utensils improperly stored

7. Dec 18, 2012

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8. Dec 6, 2011

   ✕
   3 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

9. May 13, 2010

   ✓

10. Mar 5, 2009

    ✓
    2 violations

    • Food 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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Apr 28, 2008

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

12. Dec 19, 2007

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

13. Apr 11, 2007

    ✕
    3 violations

    • Non food contact surfaces of equipment not clean
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

14. Oct 24, 2006

    ✕
    1 violation

    • Critical:Water/ice: unsafe, unapproved sources, cross connections

15. Apr 6, 2006

    ✓

16. Jul 19, 2005

    ✓

17. Dec 9, 2004

    ✓

18. Jun 30, 2004

    ✓

19. Sep 25, 2003

    ✕

20. Feb 20, 2003

    ✕

21. May 14, 2002

    ✓

22. May 8, 2002

    ✕

23. Jan 24, 2002

    ✓

24. Feb 8, 2001

    ✓

25. Mar 13, 2000

    ✓