Knife and Spoon
Last inspected: Apr 13, 2026
64
Score
The health department has logged nine inspections at Knife and Spoon, the earliest from 2022. On Apr 13, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around three violations each.
The most common issue across all inspections has been “reach-in cooler interior/shelves have accumulation”, showing up three times.
The city-wide average sits at 79, which Knife and Spoon's 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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
01B-02-5
High Priority - 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
03A-02-5
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.
03G-50-1
Basic - Food storage container/container lid cracked or broken. Lid to container flour is stored in
14-38-4
64
Sep 5, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Rosemary wrapped with paper towel at front cooks line
14-86-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Low boy reach in cooler at front cooks line
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in bottom pull out drawer at cooks line
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Salt no label at front kitchen
02D-01-5
74
May 16, 2025
Routine - Food
No violations found.
100
Dec 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
May 24, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - 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.
01B-24-5
High Priority - 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.
08A-05-6
High Priority - 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. **Repeat Violation**
02C-01-5
Basic - Food storage container/container lid cracked or broken. Storage area at the 3 compartment sink area . Operator discarded it . **Corrected On-Site**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the employee hand the one facing the 3 compartment sink .
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The walk-in cooler .
14-17-4
Basic - Reach-in cooler /freezer interior/shelves have accumulation of soil residues. The one door reach-in freezer at the storage area .
22-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At the storage area by the 3 compartment sink area .
24-08-4
50
Feb 16, 2024
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - 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. **Warning**
03G-04-5
High Priority - 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 **Warning**
02C-01-5
Intermediate - 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 **Warning**
03G-46-1
Intermediate - Establishment sprouting seeds or beans without an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-47-1
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. **Warning**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan cover **Corrected On-Site** **Warning**
23-03-4
52
Mar 7, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Hole in or other damage to wall. Under counter near dishwasher.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice bin door inside Gaskets on reach in freezer. Manager cleaned. **Corrected On-Site**
23-03-4
Basic - Single-service articles improperly stored. Plastic bowls. Manager picked up off the floor. **Corrected On-Site**
25-05-4
86
Sep 16, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In pastry area hand sink, temperature at 74F. Operator will place an order to have it fixed
27-16-4
Basic - Cutting board needs to be cleaned, cold side prep table
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan covered dusty -
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a can of Red Bull in the back of reach in cooler and can of sprite in front reach in cooler line **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Missing a panel in hot line reach in cooler
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin in the pastry area missing label **Corrected On-Site** **Repeat Violation**
02D-01-5
70
Frequently Asked Questions
When was Knife and Spoon last inspected?
The most recent health inspection at Knife and Spoon on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Knife and Spoon?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited three times, more than any other issue at Knife and Spoon.
How does Knife and Spoon compare to other restaurants in Orlando?
Knife and Spoon most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Knife and Spoon's inspection record improved over time?
Results have been roughly steady. Inspections at Knife and Spoon have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Knife and Spoon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Knife and Spoon inspected?
Based on the inspection history on file, Knife and Spoon is inspected around three times per year on average.
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