CROOKED SPOON GASTROPUB

High Priority - 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. Corrected On-Site Warning

High Priority - 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. Corrected On-Site Warning

High Priority - 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 Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine Warning

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. -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. Warning

Basic - Bowl or other container with no handle used to dispense food. -pasta container on cook line, operator removed Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment in poor repair. -interior of reach in cooler door on cook line Warning

Basic - Hole in or other damage to wall in storage closet Warning

Basic - Ice buckets not stored inverted between uses. Warning

Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed Corrected On-Site Warning

Basic - 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 Warning

Basic - Standing water in bottom of reach-in-cooler. -cook line Warning

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -By ice machine. Warning - From follow-up inspection 2025-12-17: Time Extended

High Priority - 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

High Priority - 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.

High Priority - 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.

Intermediate - 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

Intermediate - Handwash sink used for purposes other than handwashing. -container of water in hand sink on cook line Corrected On-Site

Intermediate - 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

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee slicing cheese on front line

Basic - Equipment in poor repair. -interior reach in cooler door and lift top on cook line Repeat Violation

Basic - Floors not maintained smooth and durable. -cook line by ice machine

Basic - Food stored on floor. -oil on cook line. Operator removed Corrected On-Site

Basic - Holes in or other damage to wall throughout the kitchen Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -oven handle on cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoop on front line. Operator corrected Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cook line

Basic - 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 Repeat Violation

Basic - Standing water in bottom of all reach-in-coolers at bar Repeat Violation

Basic - Stored food not covered. -fried green tomatoes in reach in freezer near cook line

Basic - Water leaking from pipe at water treatment filters at ice machine.

Basic - Working containers of food removed from original container not identified by common name. -sugar and salt containers in dry storage. Operator labeled. Corrected On-Site

High Priority - Vacuum breaker is not at correct location at hose Bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the fryer vats are encrusted.

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of sanitizer in bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -through the establishment

Basic - Cutting board has cut marks and is no longer cleanable throughout the establishment. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Oil in the kitchen. Operator relocated. Corrected On-Site

Basic - Holes in wall by the dishmachine area.

Basic - Ice bucket not stored inverted between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Lid in poor repair.Reach in cooler at cooks line.

Basic - Light not functioning under the hood suppression system.

Basic - 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

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.

Basic - Peppers not washed prior to preparation. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler on cook line and in bar area.

Basic - 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. Corrected On-Site

Basic - Water leaking from water filters by ice machine area. Leaking pipe by servers station area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw pork Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - house Saracho 50°, operator place in freezer for quick cool. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored over bread. - spray bottle hanging on shelf at front bar. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -interior of fryers -white cutting board on salad station

Intermediate - Handwash sink not accessible for employee use at all times. - soap bucket stored in hand sink on front bar.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottles of liquid in kitchen area. Corrected On-Site

Intermediate - Water softener not maintained according to manufacturer's instructions.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - on cooks line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Sugar in dry storage Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents in kitchen area

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - 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.

Basic - Equipment in poor repair. - inserts in dry storage area. - handle on cold holding unit in kitchen area.

Basic - Floor in disrepair. - floor next 8 burner stove.

Basic - Floor soiled/has accumulation of debris. -under fryers

Basic - Garbage enclosure area in disrepair. - gates missing panels

Basic - In-use ice scoop stored on soiled surface between uses. - Ice scoop stored on lid of ice bin at front bar. Corrected On-Site

Basic - 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. Repeat Violation

Basic - Stored food not covered. - in walk-in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall in kitchen area.

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-08-07: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food after touching his cloths with bare hands Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dish area Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken stock dated 2/3 Cooked potatoes dated 2/10 Cooked red pepper dated 2/26 Garlic and mayo Madeline Connolly dated 1/21

High Priority - Stop Sale issued due to adulteration of food product. Chicken stock dated 2/3 Cooked potatoes dated 2/10 Cooked red pepper dated 2/26 Garlic and mayo Madeline Connolly dated 1/21

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Per operator from yesterday sliced tomatoes (48F - Cold Holding); cooked pasta (46F - Cold Holding) hummus (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours. hummus (47F - Cold Holding) sliced tomatoes (48F - Cold Holding); cooked pasta (46F - Cold Holding) Per operator less than four hours Gorgonzola (55F - Cold Holding); 43F cold hold butter (65F - Cold Holding); 41f cold hold slaw (56F - Cold Holding) 43f cold hold

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours cooked onion tangled. (79F - Hot Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled All cutting board in kitchen Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar Corrected On-Site

Intermediate - No soap provided at handwash sink in the bar Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in the bar. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense pasta

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen including hood system

Basic - Ceiling/shows damage or is in disrepair in back storage area

Basic - Duct tape used to repair nonfood-contact surface cooler door

Basic - Employee beverage container on a next to clean equipment/utensils in dish area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items under pass thru Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Top of silverware catcher

Basic - Floor under all kitchen equipment heavily soiled.

Basic - Hole in or other damage to wall throughout establishment

Basic - Light not functioning in hood

Basic - Multiple Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior oven Gaskets in salad area Front of fryers Front of all reach in cooler Repeat Violation

Basic - Plumbing system in disrepair in soda machine server area

Basic - Reuse of single-service or single-use articles in kitchen Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Soiled dry wiping cloth in use hangin on an employee's shoulder Corrected On-Site

Basic - Utensils in poor condition. Rubber spatula handing no longer smooth and cleanable.

Basic - Wall soiled with accumulated grease, food debris, and/or dust dishwasher area and kitchen Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Toxic substance/chemical improperly stored. Comet stored next to clean utensils in dish area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located under hand sink on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting boards on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Dirty towel stored in hand sink on cooks line.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling unit across stove top on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by grill blocked by tray. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in kitchen and server station.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in bulk sugar. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Silverware stored next to hand washing sink, directly under paper towel dispenser in expediting station. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Red and blue boards on storage rack.

Basic - Reach-in cooler interior have accumulation of standing water. Reach in coolers in bar have standing water.