THE WOODEN SPOON
7007 OVERSEAS HWY
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and sanitizer in the same compartment at triple sink .
- 10-20-4:Basic - In-use tongs stored on utility line between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in men's bathroom.
- 33-16-4:Basic - Open dumpster lid.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm chlorine in dishwasher . Triple sink is set up to sanitize dishes until repair are made to dishwasher . Dish machine sanitizer at 100 ppm chlorine **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. dish machine is sanitizing at 100 ppm **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (90*F - Hot Holding); corned beef hash (82*F - Hot Holding)on the cook line the stove was turned on to reheat the sausage patties and hash was refrigerated. **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in men's bathroom water temp at 82F , no hot water at cook line hand wash sink
Food safety inspection conducted on 4/3/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 12/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a Pack of cigarettes on top of microwave **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grits spoon in water at 90 F, water and spoon were relocated to the flat top to reach 135 F. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. The handwashing sink In dish area **Warning**
- 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. Server buttering toast and touching bread with out wearing gloves . BHC with ready to eat food **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (90*F - Hot Holding);corn beef hash (78*F - Hot Holding); at front cook line these items were relocated to the flat top to reheated to 165 and hot hold items were below hot hold temperature of 135F for under 45 minutes as per chef **Corrective Action Taken** **Warning**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Food safety inspection conducted on 10/25/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).