Ember Korean Steakhouse
Last inspected: Oct 22, 2025
58
Score
The health department has logged eight inspections at Ember Korean Steakhouse, the earliest from 2022. The most recent visit was on Oct 22, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
Ember Korean Steakhouse's latest score of 58 falls below the Fort Myers average of 80. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw pork stored over cooked chicken. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times near cook line.
31A-09-4
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. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken**
11-26-1
Basic - Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Soy sauce container stored on floor near dry storage.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees near dishmachine. Provided operator handwashing sink sign. **Corrective Action Taken**
31B-04-4
58
Aug 13, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwashing sink blocked with kitchen equipment near by cook line.
31A-09-4
Basic - Garbage can located outside has lid open/broken.
33-15-4
Basic - Grease on the ground and pad around grease receptacle.
33-20-4
Basic - Food stored on floor. Soy sauce containers stored on floor at kitchen exit.
08B-38-4
78
Jul 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine. **Warning** - From follow-up inspection 2025-05-14: **Time Extended** - From follow-up inspection 2025-07-17: **Time Extended**
31A-09-4
90
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Apr 2, 2024
Routine - Food
No violations found.
100
Oct 5, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - 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.)
22-49-4
High Priority - 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.
01B-02-5
High Priority - 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.
03A-02-5
Intermediate - 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.
22-02-4
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 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. **Corrective Action Taken** **Repeat Violation**
03G-50-1
Basic - Food stored on floor. In walk in freezer, repeat from 03-27-2023 **Repeat Violation**
08B-38-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line across from 12 burner range.
29-49-6
Basic - 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 **Repeat Violation**
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cooks line without a hair restraint
13-03-4
41
Mar 27, 2023
Complaint Full
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) bar area. Operator taking glassware to kitchen dishwasher to clean and sanitize. Called for repair. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter was taken out of refrigerator just prior to inspection . Operator provided proper time marking. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Marinated beef pulled from freezer had old date on it. Operator put correct date on Beef. **Corrected On-Site**
02C-08-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 doing reduced oxygen packaging without an approved HACCP plan.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag does not have last day served. Discussed with operator the importance of marking tag with last date served.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator did not have any device to measure hot water sanitizer.
16-62-1
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. There are a few employees that were hired just over 60 days. Operator has books and scheduled trainings. **Corrective Action Taken**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of mold like substance in large ice machine by back door. repeat 10/19/2022 **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Excessive buildup up of debris behind equipment on cooks line
36-73-4
Basic - Food stored on floor in walk-in freezer. Repeat 10/19/2023 **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Employee beverage in reach in cooler on cooks line. Repeat 10/19/2022 **Repeat Violation**
12B-13-4
37
Oct 19, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was Ember Korean Steakhouse last inspected?
The most recent health inspection at Ember Korean Steakhouse on file is from Oct 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Ember Korean Steakhouse?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Ember Korean Steakhouse.
How does Ember Korean Steakhouse compare to other restaurants in Fort Myers?
Ember Korean Steakhouse most recently scored 58 out of 100, which is lower than the Fort Myers average of 80.
Has Ember Korean Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Ember Korean Steakhouse have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ember Korean Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ember Korean Steakhouse inspected?
Based on the inspection history on file, Ember Korean Steakhouse is inspected around three times per year on average.
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