WOODEN SPOON
7007 OVERSEAS HWY, Marathon FL 33050 · 305-743-8383
Last inspected Apr 14, 2026 · 9 visits since October 2023
MAR 24
OCT 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Garbage on the ground and/or pad around dumpster.
Grease on the ground and/or pad around grease receptacle.
In-use tongs stored on fire equipment conduit between uses.
Interior of oven has accumulation of black substance/grease/food debris.
Show the remaining 2 findings ▾
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observed Ham thawing in container on shelf.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. Vitamins seamoss stored over food preparation area Cook removed from shelf and put in personal bag
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham and cooked potatoes in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken over French toast egg wash in drawers on cook line Egg wash was relocated to other drawer away from raw chicken and beef
Toxic substance/chemical improperly stored. Observed insect spray stored on shelf or concrete ledge with vinegar and white rice and canned goods in dry storage area
Garbage on the ground and/or pad around dumpster.
In-use tongs stored on utility lines next to fryer between uses. removed tongs from lines and put into dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters are soiled with accumulated dust
Oil containers are stored on floor in dry storage room
Open dumpster lid.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
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
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. dish machine is sanitizing at 100 ppm
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.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
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
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.
In-use tongs stored on utility line between uses.
No handwashing sign provided at a hand sink used by food employees in men's bathroom.
Open dumpster lid.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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
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
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
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
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.
No handwashing sign provided at a hand sink used by food employees. The handwashing sink In dish area
May 29, 2024□ 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 ▾
Grease receptacle lid open.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw chicken stored over/not properly separated from ready-to-eat food, cooked potatoes in reach in cooler
Toxic substance/chemical improperly stored. lubricating oil stored on top of dish machine
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/
Handwash sink not accessible for employee use at all times. Blocked by garbage can and dish pans
Bowl or other container with no handle used to dispense blue berries.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purses stored on soda boxes.
Grease receptacle lid open.
Hole in or other damage to wall. Wood separating from concrete block in storage area
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Cook cracked raw shell eggs and then handled ready-to-eat food, cheese, bacon,and clean plates without washing hands.
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. Cook touching cooked bacon putting on plate with bare hands. Discussed handwashhing and gloves and utensils with the cook.
Front line cook switched from working with raw food shell eggs to ready-to-eat food cheese, bacon without washing hands. Discussed handwashhing and gloves and utensils with the cook.
Operating with an expired Division of Hotels and Restaurants license.
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. Hollandaise sauce
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Scrub pad in front cookline handwash sink
No paper towels or mechanical hand drying device provided at handwash sink. Bathroom used by employees and at front cook line handwash sink
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed forms to Aaron the chef.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Johnny, Kim,are expired 10/1/23. Aaron has no CFM or foodhandler.
No Heimlich maneuver/choking sign posted.
No mop sink or curbed cleaning facility provided at establishment.mop sink has been removed.
Oil containers stored on floor.
Single-service articles improperly stored on the floor in storage trailer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 chlorine 50 ppm
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.