DirtyFLRestaurant Inspection Data

KNIFE AND SPOON

KNIFE AND SPOON has 7 health inspections on file for its ORLANDO location, with an overall rating of 3.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 6 months ago · 7 reports on file

4012 Central Florida Parkway
Orlando, Florida, 32837
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

9/5/2025· 6mo ago

Visit ID: 13508017

Met Inspection Standards

1 high, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Low boy reach in cooler at front cooks line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in bottom pull out drawer at cooks line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt no label at front kitchen
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Rosemary wrapped with paper towel at front cooks line

5/16/2025· 10mo ago

Visit ID: 10732214

Met Inspection Standards
  • N/A:No Violations Were Observed

12/2/2024· 1y 3mo ago

Visit ID: 10731862

Met Inspection Standards

4 basic

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. One tile broken entering kitchen area. - From follow-up inspection 2024-12-02: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom does not have any covered trash cans. - From follow-up inspection 2024-12-02: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Michelle was able to provide current license. - From follow-up inspection 2024-12-02: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by dishwasher. Repeat Violation - From follow-up inspection 2024-12-02: **Time Extended**

12/2/2024· 1y 3mo ago

Visit ID: 8720606

Follow-up Inspection Required

1 high, 5 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. One tile broken entering kitchen area.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom does not have any covered trash cans.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Michelle was able to provide current license.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid on flour container cracked on corner. Chef discarded lid. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by dishwasher. Repeat Violation
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip not changing, temperature thermometer reading 155F. Warning

5/24/2024· 1y 9mo ago

Visit ID: 8572765

Met Inspection Standards

3 high, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At the storage area by the 3 compartment sink area .
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Storage area at the 3 compartment sink area . Operator discarded it . Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the employee hand the one facing the 3 compartment sink .
  • 22-16-4:Basic - Reach-in cooler /freezer interior/shelves have accumulation of soil residues. The one door reach-in freezer at the storage area .
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The walk-in cooler .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Goat cheese and bread stored bottom of raw beef at the reach-in freezer.
  • 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. Mushrooms duxelles prepped 5-3-24 cooked Black onion prepped 5-17-24 Garlic smacked with oil(black garlic purée)5-13-25 Vermouth jus (butter mix with wine ) 5-17-25. Repeat Violation
  • 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. Mushrooms duxelles prepped 5-3-24 cooked Black onion prepped 5-17-24 Garlic smacked with oil(black garlic purée)5-13-25 Vermouth jus (butter mix with wine ) 5-17-25.

2/16/2024· 2y ago

Visit ID: 8572536

Met Inspection Standards
  • N/A:No Violations Were Observed

12/12/2023· 2y 3mo ago

Visit ID: 8342567

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan cover Corrected On-Site Warning
  • 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. - lobster thawed. Operator unable to verify dated packaged. Warning
  • 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. - kimchi prepared onsite date marked 12/3 Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. - rop fish - kimchi acidification Warning
  • 03G-47-1:Intermediate - Establishment sprouting seeds or beans without an approved variance from the Division of Hotels and Restaurants. Warning
  • 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. Warning