EMBER STEAK HOUSE
7091 COLLEGE PKWY #9, Fort Myers FL 33907
Last inspected Aug 26, 2026 · 10 visits since October 2023
DEC 24
MAR 25
AUG 25
OCT 25
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked beef (117F - Hot Holding). Per operator cooked beef stored on steamer for 2 hours. Operator increased steamer temperature.
Handwash sink does not have running hot water near cook line.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with equipment near cook line.
Show the remaining 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink near cook line. Operator provided paper towels.
No soap provided at handwash sink near dish machine. Operator provided soap.
Bowl with no handle used to dispense sugar. Operator removed the bowl.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw pork stored over cooked chicken.
Handwash sink not accessible for employee use at all times near cook line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator Employee Health Reporting Agreement.
Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl.
Employee wearing watch other than a plain ring on their hands/arms while preparing food cook line. Discussed operator proper food preparation and employee removed her watch.
Food stored on floor. Soy sauce container stored on floor near dry storage.
No handwashing sign provided at a hand sink used by food employees near dishmachine. Provided operator handwashing sink sign.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwashing sink blocked with kitchen equipment near by cook line.
Food stored on floor. Soy sauce containers stored on floor at kitchen exit.
Garbage can located outside has lid open/broken.
Grease on the ground and pad around grease receptacle.
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine.
May 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine.
Time/temperature control for safety food raw beef/steak packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cooked line; raw chicken stored with raw beef in the same container. Operator removed raw chicken to proper storage.
Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine.
Spray bottle containing toxic substance not labeled at cleaning cart. Operator labeled spray bottle.
Floor soiled with grease under cooking equipments.
No handwashing sign provided at a hand sink used by food employees at bar. Provided operator handwashing sign.
Time/temperature control for safety food raw beef/steak packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; homemade cheese sauce (132F - hot Holding) per operator for 30 minutes. Operator removed homemade cheese sauce for reheating.
Handwash sink blocked by equipment not accessible for employee use at all times near by cook line.
Bowl with no handle used to dispense sugar at prep area.
Cutting board has cut marks and is no longer cleanable at prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone placed at prep area at cook line.
No handwashing sign provided at a hand sink used by food employees near by dishmachine.
Reuse of single-service or single-use articles. Cloth reused for cooking rice.
Time/temperature control for safety food packaged beef/steak using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Time/temperature control for safety food thawed in an improper manner. Raw frozen pork thawing in standing water by cook-line. Operator removed placed raw frozen pork under running cold water.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler close to dishwashing area; cooked beef (46F - Cold Holding); sliced cheese (49F - Cold Holding); cheddar curds (47F - Cold Holding); raw beef (49F - Cold Holding); raw brisket (49F - Cold Holding) Per operator more than 4 hours out.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler close to dishwashing area; cooked beef (46F - Cold Holding); sliced cheese (49F - Cold Holding); cheddar curds (47F - Cold Holding); raw beef (49F - Cold Holding); raw brisket (49F - Cold Holding) Per operator more than 4 hours out.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles at server station with mold-like substance. 2 ice scoops stored with liquor bottles at bar. Operator sanitized scoops and placed them at container.
Spray bottle containing toxic substance not labeled at dry storage. Operator voluntarily discarded as unknown item.
Bowl with no handle used to dispense salt and pepper from container. Operator removed correct storage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet working at prep area. Employee removed bracelet.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine set up for high temp sanitation. Dishwasher (Temperature 150 F.)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Beef brisket slider has build up of food debris on rollers. Per operator, machine has not been used today.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing beef under reduced oxygen packaging and holding in excess of 48 hours, requiring a HACCP plan. Repeat from 03-27-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Provided operator with Special Process Guidance.
Employee with no hair restraint while engaging in food preparation. Employee preparing food in cooks line without a hair restraint
Food stored on floor. In walk in freezer, repeat from 03-27-2023
Opened employee beverage container in a cold holding unit with food to be served to customers. In back prep area reach in cooler. Operator removed drink. Repeat from 03-27-2023
Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in back,of kitchen has mold like substance on ice chute and probe area. Repeat from 03-27-2023
Standing water in bottom of reach-in-cooler. On cooks line across from 12 burner range.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.