Cooked??
Blu Ember
July 21, 2026 · Score 63
🫥not rated
- official resultScore 63
- score63 pts
- inspection typeCycle Inspection / Initial Inspection
- failed findings10
- critical findings8
Failed findings
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hot food not kept hot enoughcriticalOfficial wording: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
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hot food sitting too coolcriticalOfficial wording: Hot TCS food item not held at or above 140 °F.
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fridge is giving… room tempcriticalOfficial wording: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
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no certified food supervisor on dutycriticalOfficial wording: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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cross-contamination riskcriticalOfficial wording: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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food left out / unprotectedcriticalOfficial wording: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
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surfaces not properly sanitizedcriticalOfficial wording: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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utensils stored sketchycriticalOfficial wording: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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equipment / surface issueOfficial wording: Thawing procedure improper.
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surfaces / setup not up to codeOfficial wording: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
What changed since the previous inspection?
Compared with Violations were cited in the following area(s). on November 14, 2025: 10 findings appeared for the first time. 1 previous finding did not recur.
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About this record
This record comes from NYC Department of Health and Mental Hygiene (DOHMH). Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: NYC Open Data.