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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EMBER STEAK HOUSE in FORT MYERS currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 26, 2026. Across those visits, inspectors documented 7 total violations — 2 critical, 4 major, 1 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 26, 2026 shows 7 observation rows: 2 critical, 4 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
EMBER STEAK HOUSE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near cook line. Operator provided paper towels.
- [14-01-5] Bowl with no handle used to dispense sugar. Operator removed the bowl.
- [27-19-5] Handwash sink does not have running hot water near cook line.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked with equipment near cook line.
- [31B-03-4] No soap provided at handwash sink near dish machine. Operator provided soap.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked beef (117F - Hot Holding). Per operator cooked beef stored on steamer for 2 hours. Operator increased steamer temperature.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near cook line; Raw steak container stored over chopped scallion container. Operator removed raw steak to bottom shelf.
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