Ember
Last inspected: Aug 16, 2024
29
Score
Across the available record, Ember has five inspections on file, the first dated 2023. Inspectors last stopped by on Aug 16, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 17 violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 79, which Ember's 29 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Aug 16, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects over mop sink.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over produce in walk in cooler Raw shell Eggs over sauce and cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50F overnight per operator in prep cooler. Operator immediately discarded **Corrected On-Site**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop spice. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at outside bar
51-11-4
Basic - Dead roaches on premises. 1 dead roach by mop sink. Operator immediately cleaned **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. At inside bar
36-22-4
Basic - Food stored on floor. Boxed oil on floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven Sides of fryers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of small clear door cooler
22-16-4
Basic - Toilet/urinal not flushing/functioning properly. 2 toilets in men's room out of orderin outside bathroom 1 urinal out of order inside bathroom
32-23-4
Basic - Unnecessary items/unused equipment on the premises. Cushions, ice machine, and unused cooler in outside area
33-31-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in beer coolers at inside bar and at multiple outside bars
29-49-6
29
Feb 9, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 80F. Less than 1 hr per operator. Operator reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato strips. 6lbs. Operator immediately discarded **Corrected On-Site**
01B-01-4
Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
31B-03-4
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 - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. For rice container and pico container **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On both prep tables
14-09-4
Basic - Equipment in poor repair. Hand sink at outside satellite bar is hanging from wall.. hand sink is still functioning with running water
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep tables **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on gas lines under hood system
23-03-4
Basic - Old labels stuck to food containers after cleaning. Operator removed to be cleaned **Corrective Action Taken**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment and under hood vents.
36-27-5
Basic - Water draining onto floor surface. Around mop sink in kitchen At satellite bar outside Standing water at inside bar inside cracked tile floor
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. From mop sink faucet
29-11-4
35
Aug 10, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 79F on crash cart in kitchen 1hr. Per operator. Operator put on ice bath. Walk in cooler: milk, multiple cheese, beef, beef base, sour cream. All temps 47F-63F due to door being open. **Warning** - From follow-up inspection 2023-08-10: Provolone, mozzarella, cream, chicken all temperatures 42F-45F. Advised operator to defrost cooler and put items on ice for temperature recovery. , Also advised operator to monitor temperatures until products reach 41F or below Next unannounced per Dennis Watson 8/10 **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On dry containers on storage rack - From follow-up inspection 2023-08-10: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In both walk in cooler and walk in freezer - From follow-up inspection 2023-08-10: **Time Extended**
14-17-4
74
Apr 24, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 112F less than 2 hours. Operator reheated to 169F **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over shredded cheese in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 with forms
11-26-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep sink **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 2 sani bucket on the floor. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. At bar
29-49-6
41
Jan 31, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. - One in electrical room and one next to hand sink near dish washer. Operator got rid of two flying insects, then cleaned and sanitized areas.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Buttermilk on batter station table less than 30 minutes 46F. Operator stated batter taken out for large order. Advised to use time plan or put in smaller pans. Operator placed in cooler for temperature recovery.
03A-02-5
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - Blocked by rack next to triple sink.
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. - Thermolable not registering temperature above 160F after having machine run three times. Advised to have serviced.
16-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelves has slight food debris residue. - Ventilation hood above fryers has accumulation of grease.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. - Hot water knob at triple sink leaking. - Pipe under hand sink on cook line. **Repeat Violation**
29-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
43
Frequently Asked Questions
When was Ember last inspected?
The most recent health inspection at Ember on file is from Aug 16, 2024. The public record contains five inspections in total.
What is the most common violation at Ember?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Ember.
How does Ember compare to other restaurants in Orlando?
Ember most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Ember's inspection record improved over time?
No. Recent inspections at Ember have averaged around 17 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Ember means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ember inspected?
Based on the inspection history on file, Ember is inspected around three times per year on average.
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