OAK AND EMBER STEAKHOUSE
301 COLORADO AVE, Stuart FL 34994 · 772.291.3525
Last inspected Jul 21, 2026 · 7 visits since October 2023
DEC 24
MAR 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter on top of prep counter at 68F- per operator, items left on counter out of temperature for approximately 30 minutes. Operator placed in cooler to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Shell eggs in use or stored with cracks or broken shells. See stop sale. At walk in cooler - 1 cracked raw shell egg- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter - chimichurri 71F- cold holding, butter 72F-cold holding- food not prepared or portioned today- food left out on counter - operator placed in ice freezer to quick chill.
Handwash sink used for purposes other than handwashing. At cookline hand sink - ice inside sink.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins used to stored chopped greens- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler- raw beef stored over precooked crab cakes- operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box- Cooked mashed potatoes 131F- hot holding- food not prepared or portioned today- food out of temperature for 20 minutes - operator placed on stove to be reheated.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers still attached- operator removed,
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice dumped into handwashing sink at front prep kitchen. Operator removed.
Current Hotel and Restaurant license not displayed.
Uncovered food stored near sink exposed to splash. Observed Salt mixture seasoning directly underneath paper towels Holder next to front prep kitchen hand wash sink, exposed to splash. Operator removed
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged mahi fish filets no longer frozen and not removed from reduced oxygen package in reach in cooler at front cook line. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter on top of prep counter at 68F- per operator, items left on counter out of temperature for approximately 30 minutes. Operator placed in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spniach dip mix at 104F in hot holding box in kitchen. Per operator, items left in holding unit and out of temperature for approximately 1.5 hours. Operator reheated. Operator reheated items to 166F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed from original container at prep reachin cooler. Operator provided tag.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged mahi fish filets no longer frozen and not removed from reduced oxygen package in reach in cooler at front cook line. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic containers on drying rack at dish pit. Operator put out items to dry properly.
May 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Inspection 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 ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -Oyster Consumer Advisory missing from on line menu. Operator will add prior to end of day.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -thawed mahi in cook line drawer. Operator opened reduced oxygen packages.
Food stored on floor. -container of corn flour, buckets of milk fat on floor in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -101, 85 on cook line and prep area. Water removed from pan. In-use tongs stored on equipment door handle between uses. -on oven at cook line. Operator relocated tongs.
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.