OAK AND EMBER STEAKHOUSE
848 SE BECKER RD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager corrected and informed staff. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 1 tong on oven handle. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 02C-03-5: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
Food safety inspection conducted on 5/1/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen under stairs and ice machine in bar.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on ice machine panel.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On plastic containers. Manager removed to be cleaned. **Corrective Action Taken**
- 24-05-4:Basic - Ice buckets not stored inverted or in a protected manner. Manager removed to store differently. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Container on shelf. Manager removed. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Informed Manager.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 11/12/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-04-10: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cook line cutting boards has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-04-10: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2024-04-10: **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 4/8/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-09-4:Basic - Cook line cutting boards has cut marks and is no longer cleanable. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4: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.
- 06-06-5: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
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 35A-02-6:High Priority - 20 Live, small flying insects in bar area. Warning
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. By slicer. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over sauces in the walk in cooler.
- 01B-02-5: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
- 03A-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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink has a strainer in it used as a dump.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Hanging on rack with clean dishes
Food safety inspection conducted on 4/8/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Cutting board on cooler 4 badly grooved
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bag onions on floor near back door Corrected On-Site
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 49F in cooler over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 49f
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Food safety inspection conducted on 10/18/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).