DirtyFLRestaurant Inspection Data

WOOD N SPOON

With 6 documented inspections, WOOD N SPOON in VERO BEACH has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

2015 9TH ST SW SUITE 8

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13517234

Met Inspection Standards

3 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cooler cutting board
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on stainless freezer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Gravy lid has cracked and been repaired with duct tape. Advised operator to replace lid
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water observed at 93f. Items were moved to stove to reheat water **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stainless freezer and make table cooler are soiled
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut watermelon in shopping bag. Operator moved to food storage plastic bags Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Ham and roast beef in cook line reach in cooler observed at 51f. Operator states items were placed in cooler approximately 1 hour ago. Items were moved to freezer to rapid chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy observed at 112f. On stove for less than 1 hour. Advised to reheat to 165f **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store dirty dishes. Operator removed Corrected On-Site

9/9/2025· 7mo ago

Visit ID: 10873963

Met Inspection Standards

1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in yogurt sauce
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading less than 10ppm. Employee added more bleach. Now reading 50ppm 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. Gravy in reach in cooler

3/18/2025· 1y ago

Visit ID: 8881421

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76° water
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy salsa in make line cooler. Employee states made yesterday and in cooler overnight
  • 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. Spicy salsa

9/5/2024· 1y 7mo ago

Visit ID: 8725270

Met Inspection Standards

4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table
  • 08B-38-4:Basic - Food stored on floor. Half and half and onions Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89f. Operator dumped water. Corrected On-Site

1/16/2024· 2y 3mo ago

Visit ID: 8486410

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table Turned board over to other side Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets make table Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front glass cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator added time to eggs had not been 4 hours Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

8/29/2023· 2y 7mo ago

Visit ID: 8346796

Met Inspection Standards

1 high, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler torn.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters in server station not covered.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamer found at 56°. Operator stated filled an hour ago, advised to rapid chill. **Corrective Action Taken** Repeat Violation