EMBER & IRON
60 SHOPS BLVD UNIT 80
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to dispense rock salt for oysters at end of cook line. Bowl removed. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two food handlers in prep area preparing food.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce stored over countering of cooked vegetables in walk in cooler, employee removed lettuce. Corrected On-Site
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked pasta dated 1/21 in reach in cooler on cook line. Black eye peas dated 1/28 in walk in cooler. Repeat Violation Admin Complaint
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling washed oranges used for zesting at bar area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); cut tomatoes (46F - Cold Holding) in reach in coolers on cook line, per operator coolers where left open for inventory check for less then 1 hour.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joshua Finch, expired 9/23/2024
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple certifications missing certified food manager's number and/or birthdate. Also 1 certification expired.
Food safety inspection conducted on 2/4/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 6/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwash strawberries at bar area, employee washed off strawberries. Corrected On-Site
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment does not have times for any of the cooked beef and pork in establishment. Establishment has already submitted a HACCP plan and is waiting for approval.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching face and hair with gloved hands while cutting fruit at bar without washing hands between tasks.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment packages raw tuna in reduced oxygen packaging per manager tuna is pounded out and used for carpaccio and completely thawed out before, during, and after vacuum packaging.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of crab cakes dated 3/30 in reach in cooler on make line. Container of whipped cream dated 3/31 in reach in cooler in kitchen in server area.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packages raw tuna in reduced oxygen packaging per manager tuna is pounded out and used for carpaccio and completely thawed out before, during, and after vacuum packaging.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per manager the caesar dressing, buttermilk ranch, and spicy ranch are all made with raw shell eggs. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The tuna carpaccio, beef tartare, and smoked salmon dip do not have any asterisk/symbol leading from menu item to the consumer advisory. Warning
Food safety inspection conducted on 4/9/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment is utilizing vacuum packaging for raw meat and cooked lamb shanks. Inspector provided HACCP template. **Corrective Action Taken** Warning - From follow-up inspection 2023-11-15: At time of follow up inspection establishment is in the process of filling out and submitting a HACCP Template. **Time Extended**
Food safety inspection conducted on 11/15/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/14/2023
High Priority
5
Intermediate
4
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored on shelf over the prep sinks not inverted or covered for protection.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator primed machine to remove air bubble from hose, dish machine at 100ppm chlorine at conclusion of inspection. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2023. License renewed during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler on the main cook line raw duck over raw salmon. Operator switched the storage levels. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front counter cook line, butter (69F - Cold Holding); corn salsa (56F - Cold Holding). Corn salsa held on ice bath recently placed out. Operator states set up at the beginning of the shift daily. Inspector had operator add both items to existing time as public health control written procedures. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of steel cleaner over clean containers in the dish area. Operator relocated the spray bottles. Corrected On-Site
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No approved written procedures for non-continuous cooking methods for fish cakes and chicken. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board at the end of the main cook line and in prep area has food debris residue staining. Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection person in charge unable to provided food manager certification. Establishment has other certified food managers present.
- 03G-50-1: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. Establishment is utilizing vacuum packaging for raw meat and cooked lamb shanks. Inspector provided HACCP template. **Corrective Action Taken** Warning
Food safety inspection conducted on 9/14/2023 revealed 12 total violations (5 high priority, 4 intermediate, 3 basic).