CROOKED SPOON GASTROPUB
200 Citrus Tower Boulevard
Clermont, Florida, 32711
Lake County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
3
Intermediate
3
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee slicing cheese on front line
- 14-11-5:Basic - Equipment in poor repair. -interior reach in cooler door and lift top on cook line Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. -cook line by ice machine
- 08B-38-4:Basic - Food stored on floor. -oil on cook line. Operator removed Corrected On-Site
- 36-24-5:Basic - Holes in or other damage to wall throughout the kitchen Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven handle on cook line. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoop on front line. Operator corrected Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and exterior fryer cabinets -top back of fryers -exterior sides and front of all equipment on cook line Repeat Violation
- 29-49-6:Basic - Standing water in bottom of all reach-in-coolers at bar Repeat Violation
- 08B-12-5:Basic - Stored food not covered. -fried green tomatoes in reach in freezer near cook line
- 29-11-4:Basic - Water leaking from pipe at water treatment filters at ice machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar and salt containers in dry storage. Operator labeled. Corrected On-Site
- 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. -portioned pulled pork in reach in cooler on cook line dated 4/23
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --shredded cheese (51F -Cold Holding); sliced ham (51F - Cold Holding), held more than four hours per operator. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese (51F -Cold Holding); sliced ham (51F - Cold Holding), held more than four hours per operator. Operator discarded.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine and ice bin at server station -interior white reach in freezer in dry storage -interior reach in cooler at bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -container of water in hand sink on cook line Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meatloaf in reach in cooler on cook line
Food safety inspection conducted on 5/1/2025 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 12/16/2024
High Priority
1
Intermediate
2
Basic
15
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -through the establishment
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable throughout the establishment. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil in the kitchen. Operator relocated. Corrected On-Site
- 36-24-5:Basic - Holes in wall by the dishmachine area.
- 10-14-5:Basic - Ice bucket not stored inverted between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 14-11-5:Basic - Lid in poor repair.Reach in cooler at cooks line.
- 36-62-4:Basic - Light not functioning under the hood suppression system.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled at the dishmachine area. Residue build up by the side of the fryer station. Vents are soiled throughout the establishment. Top back of fryer cabinets are encrusted. Residue buildup around drink nozzles
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- 08B-39-4:Basic - Peppers not washed prior to preparation. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line and in bar area.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -blower stored over soda boxes. Operator relocated. Corrected On-Site
- 29-11-4:Basic - Water leaking from water filters by ice machine area. Leaking pipe by servers station area.
- 29-34-4:High Priority - Vacuum breaker is not at correct location at hose Bibb.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the fryer vats are encrusted.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of sanitizer in bar area.
Food safety inspection conducted on 12/16/2024 revealed 18 total violations (1 high priority, 2 intermediate, 15 basic).
Inspection on 2/28/2024
High Priority
3
Intermediate
5
Basic
13
Total
21
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. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Sugar in dry storage Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents in kitchen area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jacket stored on shelf over hand sink on cooks line.
- 14-11-5:Basic - Equipment in poor repair. - inserts in dry storage area. - handle on cold holding unit in kitchen area.
- 36-17-5:Basic - Floor in disrepair. - floor next 8 burner stove.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under fryers
- 33-24-4:Basic - Garbage enclosure area in disrepair. - gates missing panels
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. - Ice scoop stored on lid of ice bin at front bar. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on cold holding unit on cooks line. -Stove next to ice machine. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. - in walk-in cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall in kitchen area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw pork Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - house Saracho 50°, operator place in freezer for quick cool. **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored over bread. - spray bottle hanging on shelf at front bar. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -interior of fryers -white cutting board on salad station
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - soap bucket stored in hand sink on front bar.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottles of liquid in kitchen area. Corrected On-Site
- 29-31-4:Intermediate - Water softener not maintained according to manufacturer's instructions.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - on cooks line
Food safety inspection conducted on 2/28/2024 revealed 21 total violations (3 high priority, 5 intermediate, 13 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2023-08-07: **Time Extended**
Food safety inspection conducted on 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/4/2023
High Priority
7
Intermediate
3
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use for scooping device on cooks line Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in back area. Corrected On-Site Repeat Violation
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Case of cups in dry storage area.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi-mahi, red fish
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on prep in dry storage area. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays
- 21-10-4:Basic - Soiled dry wiping cloth in use. Line cook use dry towel stored towel on cooks line. Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chipotle aioli. 7/24 Raspberry BBQ 7/19 Garlic BBQ sauce 7/13 Sage aioli 7/20 Feta 7/26 Cram chutney7/27 Operator discarded all items. **Corrective Action Taken** Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Chipotle aioli. 7/24 Raspberry BBQ 7/19 Garlic BBQ sauce 7/13 Sage aioli 7/20 Feta 7/26 Cram chutney7/27 Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta , garlic in oil, butter, raw red fish,raw shrimp, raw mahi all 46°-52° Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta , garlic in oil, butter, raw red fish,raw shrimp, raw mahi all 46°-52° , operator discarded all items. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to bread on cooks line. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located out side back door. Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting board on cooks line Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cooks line Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 new hires
Food safety inspection conducted on 8/4/2023 revealed 19 total violations (7 high priority, 3 intermediate, 9 basic).