Oak and Ember Steakhouse
Last inspected: Mar 30, 2026
70
Score
Inspectors have visited Oak and Ember Steakhouse nine times, with records going back to 2022. The latest inspection on file is from Mar 30, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
Looking across the full record, “current hotel and restaurant license not displayed” is the recurring theme, flagged two times.
Oak and Ember Steakhouse's latest score of 70 falls below the Port St. Lucie average of 81. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Oct 16, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
67
May 1, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream. Manager corrected. **Corrected On-Site**
02C-03-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager corrected and informed staff. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. 1 tong on oven handle. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
70
Nov 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
61
Apr 10, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Apr 8, 2024
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - 20 Live, small flying insects in bar area. **Warning**
35A-02-6
High Priority - Pesticide-emitting strip present in food prep area. By slicer. **Repeat Violation**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over sauces in the walk in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Assorted butters found 44F to 46 since Saturday. Cooler over stocked blocking the air flow. Whipped butter found in the storage area 69F to 70F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roux 71F out over night Assorted butter 44F to 46F in cooler since Saturday. Cooler # 8 over stocked preventing air flow. Whipped butter 69F to 70F **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink has a strainer in it used as a dump.
31A-11-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Hanging on rack with clean dishes
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cook line cutting boards has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Prep room drink on prep table and on cook line.
12B-07-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Placed back in the walk in cooler. **Corrected On-Site**
06-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
26
Oct 18, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Pesticide-emitting strip present in food prep area. **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 49F in cooler over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 49f
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
03C-89-4
Basic - Cutting board on cooler 4 badly grooved
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bag onions on floor near back door **Corrected On-Site**
08B-38-4
50
Jun 21, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
74
Dec 22, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk container
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In store room
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to mixer **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Han washing sink located near oven by stairs
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
64
Frequently Asked Questions
When was Oak and Ember Steakhouse last inspected?
The most recent health inspection at Oak and Ember Steakhouse on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Oak and Ember Steakhouse?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited two times, more than any other issue at Oak and Ember Steakhouse.
How does Oak and Ember Steakhouse compare to other restaurants in Port St. Lucie?
Oak and Ember Steakhouse most recently scored 70 out of 100, which is lower than the Port St. Lucie average of 81.
Has Oak and Ember Steakhouse's inspection record improved over time?
Yes. Recent inspections at Oak and Ember Steakhouse have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Oak and Ember 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 Oak and Ember Steakhouse inspected?
Based on the inspection history on file, Oak and Ember Steakhouse is inspected around three times per year on average.
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