KNIFE AND SPOON
4012 CENTRAL FL PARKWAY, Orlando FL 32837 · 407-393-4160
Last inspected Apr 13, 2026 · 8 visits since December 2023
MAY 24
DEC 24
MAY 25
SEP 25
APR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk-1.5 gallons at 47F.Per operator in wait staff reach in cooler overnight
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk-1.5 gallons at 47F.Per operator in wait staff reach in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk-1.5 gallons at 47F.Per operator in wait staff reach in cooler overnight
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.
Food storage container/container lid cracked or broken. Lid to container flour is stored in
Sep 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Rosemary wrapped with paper towel at front cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. Low boy reach in cooler at front cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in bottom pull out drawer at cooks line
Working containers of food removed from original container not identified by common name. Salt no label at front kitchen
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cove molding at floor/wall juncture broken/missing. One tile broken entering kitchen area.
Covered waste receptacle not provided in women's bathroom. Employee bathroom does not have any covered trash cans.
Current Hotel and Restaurant license not displayed. Michelle was able to provide current license.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink by dishwasher.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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.
Cove molding at floor/wall juncture broken/missing. One tile broken entering kitchen area.
Covered waste receptacle not provided in women's bathroom. Employee bathroom does not have any covered trash cans.
Current Hotel and Restaurant license not displayed. Michelle was able to provide current license.
Food storage container/container lid cracked or broken. Lid on flour container cracked on corner. Chef discarded lid.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink by dishwasher.
May 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. At the storage area by the 3 compartment sink area.
Food storage container/container lid cracked or broken. Storage area at the 3 compartment sink area. Operator discarded it.
No handwashing sign provided at a hand sink used by food employees. At the employee hand the one facing the 3 compartment sink.
Reach-in cooler /freezer interior/shelves have accumulation of soil residues. The one door reach-in freezer at the storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. The walk-in cooler.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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.
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
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
Establishment sprouting seeds or beans without an approved variance from the Division of Hotels and Restaurants.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan cover
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.