CROOKED SPOON GASTROPUB
200 CITRUS TOWER BLVD, Clermont FL 34711 · 407-927-1587
Last inspected Aug 10, 2026 · 11 visits since August 2023
DEC 24
MAY 25
OCT 25
JUN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. -4 small live roaches in dry storage under canned dry goods rack, bagged dry goods shelf. Operator is aware and had pest control here on Friday and coming again today.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019010397 | Dec 19, 2018 | Apr 9, 2019 | $400 |
| 4--2018021356 | Mar 5, 2018 | Jun 6, 2018 | $200 |
Inspection history
11 visits, newest first
Aug 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger patties over raw pork in reach in cooler on cook line and in walk in cooler, operator moved pork above the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sushi rice (73F - Cold Holding), cook line, less than four hours per operator, operator chose to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -vodka tomato sauce (131F - Hot Holding), cook line, less than four hours per operator, moved to stove for rapid reheat, 167F
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine
Show the remaining 7 findings ▾
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. -operator states brisket is being cured with Prague salts containing nitrite to make pastrami. Per operator, Brisket is placed in wet brine with Prague salts and pickling spices, placed in walk in cooler for 10-14 days, then smoked for 5 hours, cooled, then held cold.
Equipment in poor repair. -interior of reach in cooler door on cook line
Hole in or other damage to wall in storage closet
Ice buckets not stored inverted between uses.
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine at door hinge -exterior of double ovens on cook line -gaskets and sides of walk in cooler doors -speed racks in walk in cooler -exterior of fryer cabinets
Standing water in bottom of reach-in-cooler. -cook line
Jul 17, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents and light shields are soiled with accumulated food debris, grease, dust, or mold-like substance.
Interior of ovens on cook line has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers, oven on cook line -filters on hood suppression system -back side of grill has residue buildup -speed racks in walk in cooler
Standing water in bottom of reach-in-cooler in bar and on cook line
Jul 15, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -sweet onion jam dated 6/30 -soco wing sauce dated 6/30 -bourbon cream dated 7/5
Roach activity present as evidenced by live roaches found. -4 small live roaches in dry storage under canned dry goods rack, bagged dry goods shelf. Operator is aware and had pest control here on Friday and coming again today.
Roach excrement and/or droppings present. -9 droppings under canned dry goods shelf
Ceiling/ceiling tiles/vents and light shields are soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. -2 in bar, operator swept and cleaned -3 in dry storage room
Floor soiled/has accumulation of debris. -dry storage under shelves
In-use tongs stored on equipment door handle between uses. -oven door
Interior of ovens on cook line has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers, oven on cook line -filters on hood suppression system -back side of grill has residue buildup -speed racks in walk in cooler
Standing water in bottom of reach-in-cooler in bar and on cook line
Jun 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger patties over raw pork in reach in cooler on cook line and in walk in cooler, operator moved pork above the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sushi rice (73F - Cold Holding), cook line, less than four hours per operator, operator chose to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -vodka tomato sauce (131F - Hot Holding), cook line, less than four hours per operator, moved to stove for rapid reheat, 167F
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine
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. -operator states brisket is being cured with Prague salts containing nitrite to make pastrami. Per operator, Brisket is placed in wet brine with Prague salts and pickling spices, placed in walk in cooler for 10-14 days, then smoked for 5 hours, cooled, then held cold.
Bowl or other container with no handle used to dispense food. -pasta container on cook line, operator removed
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -interior of reach in cooler door on cook line
Hole in or other damage to wall in storage closet
Ice buckets not stored inverted between uses.
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine at door hinge -exterior of double ovens on cook line -gaskets and sides of walk in cooler doors -speed racks in walk in cooler -exterior of fryer cabinets
Standing water in bottom of reach-in-cooler. -cook line
Dec 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable. -By ice machine.
Oct 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Handwash sink not accessible for employee use at all times. -Handsink across from 9 burner.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. -Clear spray bottle, bartender labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over salad prep cooler.
Cutting board has cut marks and is no longer cleanable. -Brown cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled/has accumulation of debris. -Under cook line equipment.
Floors not maintained smooth and durable. -By ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stacked oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior fryer cabinets. -In between cook line equipment. -Around broiler over flat top.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in beer cooler at bar.
Wood food-contact surface not properly sealed. -On shelf at bar.
Working containers of food removed from original container not identified by common name. -Flour.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
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
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.
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.
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
Handwash sink used for purposes other than handwashing. -container of water in hand sink on cook line
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
Employee with no beard guard/restraint while engaging in food preparation. -employee slicing cheese on front line
Equipment in poor repair. -interior reach in cooler door and lift top on cook line
Floors not maintained smooth and durable. -cook line by ice machine
Food stored on floor. -oil on cook line. Operator removed
Holes in or other damage to wall throughout the kitchen
In-use tongs stored on equipment door handle between uses. -oven handle on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoop on front line. Operator corrected
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cook line
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
Standing water in bottom of all reach-in-coolers at bar
Stored food not covered. -fried green tomatoes in reach in freezer near cook line
Water leaking from pipe at water treatment filters at ice machine.
Working containers of food removed from original container not identified by common name. -sugar and salt containers in dry storage. Operator labeled.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate15 Basic
Show 18 findings ▾
Vacuum breaker is not at correct location at hose Bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the fryer vats are encrusted.
Spray bottle containing toxic substance not labeled. -bottle of sanitizer in bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -through the establishment
Cutting board has cut marks and is no longer cleanable throughout the establishment.
Food not stored at least 6 inches off of the floor. Oil in the kitchen. Operator relocated.
Holes in wall by the dishmachine area.
Ice bucket not stored inverted between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven has accumulation of black substance/grease/food debris.
Lid in poor repair.Reach in cooler at cooks line.
Light not functioning under the hood suppression system.
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
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Peppers not washed prior to preparation.
Standing water in bottom of reach-in-cooler on cook line and in bar area.
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.
Water leaking from water filters by ice machine area. Leaking pipe by servers station area.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate13 Basic
Show 21 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - house Saracho 50°, operator place in freezer for quick cool.
Toxic substance/chemical improperly stored. - sanitizer bucket stored over bread. - spray bottle hanging on shelf at front bar.
Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -interior of fryers -white cutting board on salad station
Handwash sink not accessible for employee use at all times. - soap bucket stored in hand sink on front bar.
Spray bottle containing toxic substance not labeled. - spray bottles of liquid in kitchen area.
Water softener not maintained according to manufacturer's instructions.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - on cooks line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -Sugar in dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents in kitchen area
Cutting board has cut marks and is no longer cleanable.
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.
Equipment in poor repair. - inserts in dry storage area. - handle on cold holding unit in kitchen area.
Floor in disrepair. - floor next 8 burner stove.
Floor soiled/has accumulation of debris. -under fryers
Garbage enclosure area in disrepair. - gates missing panels
In-use ice scoop stored on soiled surface between uses. - Ice scoop stored on lid of ice bin at front bar.
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.
Stored food not covered. - in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. - wall in kitchen area.
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority3 Intermediate9 Basic
Show 19 findings ▾
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.
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
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°
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.
Toxic substance/chemical improperly stored. Hand sanitizer stored next to bread on cooks line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located out side back door.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting board on cooks line
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cooks line
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
Bowl or other container with no handle used to dispense food. Bowl use for scooping device on cooks line
Carbon dioxide/helium tanks not adequately secured. Tanks located in back area.
Clean equipment/utensils not stored at least 6 inches above the floor. Case of cups in dry storage area.
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.
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
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays
Soiled dry wiping cloth in use. Line cook use dry towel stored towel on cooks line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.