Crooked Spoon Gastropub
Last inspected: Dec 17, 2025
95
Score
Crooked Spoon Gastropub has been inspected nine times since 2022. The latest inspection on file is from Dec 17, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around 11 violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Among Clermont restaurants, the typical score is 68; Crooked Spoon Gastropub is comfortably above that bar. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 17, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -By ice machine. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
36-11-4
95
Oct 17, 2025
Complaint Full
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Handwash sink not accessible for employee use at all times. -Handsink across from 9 burner. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. -Clear spray bottle, bartender labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over salad prep cooler. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -Brown cutting board on cook line. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -Under cook line equipment. **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. -By ice machine. **Warning**
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stacked oven. **Warning**
22-08-4
Basic - 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. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in beer cooler at bar. **Warning**
22-16-4
Basic - Wood food-contact surface not properly sealed. -On shelf at bar. **Warning**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. -Flour. **Warning**
02D-01-5
45
May 1, 2025
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
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
01B-24-5
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.
01B-02-5
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.
03A-02-5
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
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -container of water in hand sink on cook line **Corrected On-Site**
31A-11-4
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
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee slicing cheese on front line
13-04-4
Basic - Equipment in poor repair. -interior reach in cooler door and lift top on cook line **Repeat Violation**
14-11-5
Basic - Floors not maintained smooth and durable. -cook line by ice machine
36-11-4
Basic - Holes in or other damage to wall throughout the kitchen **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. -oven handle on cook line. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoop on front line. Operator corrected **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cook line
05-09-4
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**
23-03-4
Basic - Standing water in bottom of all reach-in-coolers at bar **Repeat Violation**
29-49-6
Basic - Stored food not covered. -fried green tomatoes in reach in freezer near cook line
08B-12-5
Basic - Water leaking from pipe at water treatment filters at ice machine.
29-11-4
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**
02D-01-5
Basic - Food stored on floor. -oil on cook line. Operator removed **Corrected On-Site**
08B-38-4
25
Dec 16, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
33
Feb 28, 2024
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored over bread. - spray bottle hanging on shelf at front bar. **Repeat Violation**
41-10-4
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**
08A-20-5
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**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - soap bucket stored in hand sink on front bar.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottles of liquid in kitchen area. **Corrected On-Site**
41-17-4
Intermediate - Water softener not maintained according to manufacturer's instructions.
29-31-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - on cooks line
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -interior of fryers -white cutting board on salad station
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -Sugar in dry storage **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents in kitchen area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
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.
40-06-5
Basic - Equipment in poor repair. - inserts in dry storage area. - handle on cold holding unit in kitchen area.
14-11-5
Basic - Floor in disrepair. - floor next 8 burner stove.
36-17-5
Basic - Floor soiled/has accumulation of debris. -under fryers
36-73-4
Basic - Garbage enclosure area in disrepair. - gates missing panels
33-24-4
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**
10-12-5
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**
23-03-4
Basic - Stored food not covered. - in walk-in cooler. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall in kitchen area.
36-27-5
20
Aug 7, 2023
Routine - Food
1 minor violation.
View 1 violation
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**
14-74-7
95
Aug 4, 2023
Routine - Food
7 critical violations. 3 major violations. 9 minor violations.
View 19 violations
High Priority - 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. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - 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 **Warning**
01B-03-5
High Priority - 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° **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to bread on cooks line. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located out side back door. **Repeat Violation**
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting board on cooks line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cooks line **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use for scooping device on cooks line **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in back area. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Case of cups in dry storage area.
24-26-4
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.
14-74-7
Basic - 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
06-09-1
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven on cooks line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays
23-03-4
Basic - Soiled dry wiping cloth in use. Line cook use dry towel stored towel on cooks line. **Repeat Violation**
21-10-4
17
Mar 2, 2023
Complaint Full
8 critical violations. 4 major violations. 22 minor violations.
View 34 violations
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**
12A-07-5
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**
12A-13-4
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
02C-01-5
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
01B-03-5
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)
01B-02-5
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
03A-02-5
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)
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled All cutting board in kitchen **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in the bar **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled in the bar. **Corrected On-Site**
41-17-4
Basic - Soiled dry wiping cloth in use hangin on an employee's shoulder **Corrected On-Site**
21-10-4
Basic - Utensils in poor condition. Rubber spatula handing no longer smooth and cleanable.
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust dishwasher area and kitchen **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Hole in or other damage to wall throughout establishment
36-24-5
Basic - Light not functioning in hood
36-62-4
Basic - Multiple Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense pasta
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in dry storage
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen including hood system
36-34-5
Basic - Ceiling/shows damage or is in disrepair in back storage area
36-32-5
Basic - Duct tape used to repair nonfood-contact surface cooler door
14-71-4
Basic - Employee beverage container on a next to clean equipment/utensils in dish area
12B-07-4
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**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Top of silverware catcher
14-11-5
Basic - Floor under all kitchen equipment heavily soiled.
36-10-4
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**
23-03-4
Basic - Plumbing system in disrepair in soda machine server area
29-08-4
Basic - Reuse of single-service or single-use articles in kitchen **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
7
Dec 15, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Comet stored next to clean utensils in dish area.
41-10-4
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.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Dirty towel stored in hand sink on cooks line.
31A-09-4
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/
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting boards on cooks line.
22-02-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling unit across stove top on cooks line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment on cooks line.
36-27-5
45
Frequently Asked Questions
When was Crooked Spoon Gastropub last inspected?
The most recent health inspection at Crooked Spoon Gastropub on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Crooked Spoon Gastropub?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Crooked Spoon Gastropub.
How does Crooked Spoon Gastropub compare to other restaurants in Clermont?
Crooked Spoon Gastropub most recently scored 95 out of 100, which is higher than the Clermont average of 68.
Has Crooked Spoon Gastropub's inspection record improved over time?
Results have been roughly steady. Inspections at Crooked Spoon Gastropub have averaged around 11 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Crooked Spoon Gastropub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Crooked Spoon Gastropub inspected?
Based on the inspection history on file, Crooked Spoon Gastropub is inspected around three times per year on average.
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