The Wooden Spoon
Last inspected: Apr 14, 2026
74
Score
Going back to 2022, The Wooden Spoon has 11 inspections in the public record. The most recent report on file is from Apr 14, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly three violations before.
“In-use tongs stored on fire equipment conduit between uses” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Marathon sits at 67, putting The Wooden Spoon on the better side of that line. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use tongs stored on fire equipment conduit between uses.
10-20-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Ham thawing in container on shelf .
06-01-5
74
Oct 21, 2025
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham and cooked potatoes in reach in cooler .
08A-05-6
High Priority - Container of medicine improperly stored. Vitamins seamoss stored over food preparation area Cook removed from shelf and put in personal bag **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - 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
41-10-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use tongs stored on utility lines next to fryer between uses. removed tongs from lines and put into dish area **Corrective Action Taken**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters are soiled with accumulated dust
23-03-4
Basic - Oil containers are stored on floor in dry storage room
08B-38-4
Basic - Open dumpster lid.
33-16-4
37
Apr 3, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - 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 **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. dish machine is sanitizing at 100 ppm **Corrected On-Site**
22-45-4
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - 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
27-16-4
Basic - 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 .
16-13-5
Basic - In-use tongs stored on utility line between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in men's bathroom.
31B-04-4
Basic - Open dumpster lid.
33-16-4
35
Dec 27, 2024
Routine - Food
No violations found.
100
Oct 25, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - 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 **Corrective Action Taken** **Warning**
09-01-4
High Priority - 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 **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - 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/ **Warning**
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - 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 **Warning**
40-06-5
Basic - 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. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. The handwashing sink In dish area **Warning**
31B-04-4
52
May 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Grease receptacle lid open. - From follow-up inspection 2024-05-29: Grease receptacle lid open. **Time Extended**
33-29-4
95
Mar 26, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Dec 19, 2023
Routine - Food
No violations found.
100
Oct 20, 2023
Routine - Food
6 critical violations. 6 major violations. 5 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - 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 **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Cook cracked raw shell eggs and then handled ready-to-eat food , cheese, bacon,and clean plates without washing hands. **Warning**
12A-27-4
High Priority - 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. **Corrected On-Site** **Warning**
09-01-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - 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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in front cookline handwash sink **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom used by employees and at front cook line handwash sink **Warning**
31B-02-4
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. **Warning**
11-26-1
Intermediate - 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. **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - 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. **Warning**
53B-05-5
Basic - No mop sink or curbed cleaning facility provided at establishment.mop sink has been removed. **Warning**
29-27-4
Basic - Oil containers stored on floor. **Warning**
08B-38-4
Basic - Single-service articles improperly stored on the floor in storage trailer. **Warning**
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 chlorine 50 ppm **Corrected On-Site** **Warning**
21-07-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
17
Feb 2, 2023
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
58
Sep 13, 2022
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink, dumping in sink. **Corrective Action Taken**
31A-11-4
Basic - Above triple sink the Ceiling shows damage or is in disrepair.
36-32-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas through out restaurant including cook line and prep area.
36-37-5
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
55-01-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
51-09-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.observed 52 seats at time of inspection
51-15-4
Basic - Food served in dining room on tables under dripping condensation from AC vents.
08B-52-4
Basic - Hole in or other damage to wall in men room , cracked tile.
36-24-5
Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Single-service articles improperly stored on the floor in trailer .
25-05-4
50
Frequently Asked Questions
When was The Wooden Spoon last inspected?
The most recent health inspection at The Wooden Spoon on file is from Apr 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Wooden Spoon?
Across the inspection record, “in-use tongs stored on fire equipment conduit between uses” has been cited three times, more than any other issue at The Wooden Spoon.
How does The Wooden Spoon compare to other restaurants in Marathon?
The Wooden Spoon most recently scored 74 out of 100, which is higher than the Marathon average of 67.
Has The Wooden Spoon's inspection record improved over time?
No. Recent inspections at The Wooden Spoon have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Wooden 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 The Wooden Spoon inspected?
Based on the inspection history on file, The Wooden Spoon is inspected around three times per year on average.
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