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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
WOOD N SPOON in VERO BEACH currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 28 total violations — 6 critical, 4 major, 18 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 4, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
WOOD N SPOON has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Make table cooler cutting board
- [14-11-5] Equipment in poor repair. Torn gasket on stainless freezer
- [14-38-4] Food storage container/container lid cracked or broken. Gravy lid has cracked and been repaired with duct tape. Advised operator to replace lid
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water observed at 93f. Items were moved to stove to reheat water
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stainless freezer and make table cooler are soiled
- [14-31-5] Nonfood-grade bags used in direct contact with food. Cut watermelon in shopping bag. Operator moved to food storage plastic bags
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Ham and roast beef in cook line reach in cooler observed at 51f. Operator states items were placed in cooler approximately 1 hour ago. Items were moved to freezer to rapid chill.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy observed at 112f. On stove for less than 1 hour. Advised to reheat to 165f
- [31A-11-4] Handwash sink used for purposes other than handwashing. Used to store dirty dishes. Operator removed
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