Ember Steak House
7091 College Pkwy #9, Fort Myers, FL 33907 · Permanent Food Service · License 4607286
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 1 basic-17
- Safety score83
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 visitAug 26, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steamer at cook line; cooked beef (117°F - Hot Holding). Per operator cooked beef stored on steamer for 2 hours. Operator increased steamer temperature.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler near cook line; Raw steak container stored over chopped scallion container. Operator removed raw steak to bottom shelf.
Fixed on the spot
Intermediate4
Code 27, Water source: Handwash sink does not have running hot water near cook line.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked with equipment near cook line.
No paper towels or mechanical hand drying device provided at handwash sink near cook line.
Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink near dish machine.
Operator provided soap.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense sugar.
Operator removed the bowl.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.