Ember and Oak
Last inspected: Feb 13, 2026
86
Score
Inspectors have visited Ember and Oak eight times, with records going back to 2022. The newest entry in the record is dated Feb 13, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “clam/mussel/oyster tags not marked” is the issue that surfaces most often, recorded three times.
Among Melbourne restaurants, this is a fairly standard result. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket cook line Gasket baking area - From follow-up inspection 2026-02-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwasher area - From follow-up inspection 2026-02-13: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Light not functioning. Under hood fan - From follow-up inspection 2026-02-13: **Time Extended**
36-62-4
86
Dec 9, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator copy **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - 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. Have a couple new employees that haven't signed the agreement **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - 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. Didn't make it to new menu. Operator corrected **Corrected On-Site**
02A-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket cook line Gasket baking area
23-03-4
Basic - Stored food not covered. Crab legs, bread. Drink ice. Walk in freezer
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwasher area
36-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Under hood fan
36-62-4
47
May 21, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over pastry in bakery **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
16-37-1
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine Operator took picture **Corrective Action Taken**
16-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets reach in cooler
14-11-5
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets bakery reach in cooler Gaskets reach in freezer at bar
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Feb 12, 2025
Routine - Food
No violations found.
100
Jul 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 7, 2023
Routine - Food
7 major violations. 2 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in order. Operator stated that the container had fallen over and spilled onto the floor
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags are missing dates **Repeat Violation**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kyle Hash expired 11/5/23
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. In side prep room. Knives in hand wash sink being rinsed under running water
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing is made with raw egg. Operator updated menus **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - 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 is conducting Souvide, vacuum packaging, and curing multiple foods. **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for some employees
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted to 300ppm **Corrected On-Site**
21-08-4
45
Mar 23, 2023
Routine - Food
3 critical violations. 8 major violations. 5 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Reduced oxygen packaged food label lacking use by date. On the cooked meats walk in walk in cooler
03G-07-5
High Priority - Pesticide-emitting strip present in food prep area. Bar **Corrected On-Site** **Repeat Violation**
41-24-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the QR code menu **Corrected On-Site**
02B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.operator couldn't locate employee training **Repeat Violation** **Warning**
53B-01-5
Intermediate - 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. Educated operator
11-26-1
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - 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. **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Hood filters heavily soiled above wood burning grill.
23-03-4
Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. **Corrected On-Site**
24-27-4
Basic - Ceiling tile missing. **Corrected On-Site**
36-36-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
22
Sep 22, 2022
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Siranche sauce made in made on 14th found on 22nd
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Spices sauce made on the 14th and found on the 22nd.
02C-01-5
High Priority - Raw animal beef over cooked in the walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Pesticide-emitting strip present in food prep area, bar near clean dishes and beer taps and in the dish room.
41-24-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
Intermediate - Bar handwash sink used for purposes other than handwashing. Strainer in hand sink
31A-11-4
Intermediate - Cutting boards in prep area badly stained.
22-02-4
Intermediate - Hot water at hand sink does not reach 100 degrees Fahrenheit. Pastry and prep room.
27-24-4
Intermediate - No soap or paper towels or mechanical provided at handwash sink. Pastry **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottles containing toxic substance not labeled. Bar
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or substance.
36-34-5
Basic - Cove molding at floor/wall juncture broken in kitchen and dish room.
36-03-4
Basic - Employee open beverage container on a food preparation table in the prep room.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In pastry and prep area.
40-06-5
Basic - No handwashing sign or paper towel provided at a hand sink used by food employees. Pastry **Corrected On-Site**
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Bar
24-18-4
Basic - Standing water or very slow draining water in handwash sink in the prep room.
29-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Bar
51-11-4
17
Frequently Asked Questions
When was Ember and Oak last inspected?
The most recent health inspection at Ember and Oak on file is from Feb 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Ember and Oak?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Ember and Oak.
How does Ember and Oak compare to other restaurants in Melbourne?
Ember and Oak most recently scored 86 out of 100, which is about the same as the Melbourne average of 84.
Has Ember and Oak's inspection record improved over time?
No. Recent inspections at Ember and Oak have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Ember and Oak means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ember and Oak inspected?
Based on the inspection history on file, Ember and Oak is inspected around two times per year on average.
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