FORCHETTA
13688 WALSINGHAM RD, Largo FL 33774 · (727)902-0076
Last inspected Apr 20, 2026 · 10 visits since February 2024
APR 24
FEB 25
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage on shelf n cut to microwave, removed
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in center of triple sink
Show the remaining 3 findings ▾
In-use tongs stored on equipment door handle between uses. Oven door handle on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use tongs in 92F water, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon not removed from vacuum packaging in reach in cooler on cook line prior to thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken broth (49F - Cold Holding) on cook line, held less than 4 hours, discussed adding to time as a public health control
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. Raw salmon not removed from vacuum packaging in reach in cooler on cook line prior to thawing
Cutting board has cut marks and is no longer cleanable. Coolers on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jun 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Snapper in vacuum packaging in cooler on cook line thawed without removing from or opening packaging
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. Butter packets at front counter
Handwash sink used for purposes other than handwashing. Strainer in hand sink on cook line
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. Snapper in vacuum packaging in cooler on cook line thawed without removing from or opening packaging
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over cooler on cook line, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone leaning against clean plates on cook line, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water on cook line
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn cooler gaskets at pizza prep cooler
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority6 Intermediate11 Basic
Show 21 findings ▾
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. 0ppm, chemical bucket empty, operator replaced chlorine bucket and primmed system, 100ppm
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon in vacuum packaging in walk-in cooler
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
Stop Sale issued due to adulteration of food product. 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. Snapper in vacuum packaging in cooler on cook line thawed without removing from or opening packaging. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon in vacuum packaging in walk-in cooler Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw beef steaks in walk in cooler in reduced oxygen packaging with no labels, operator stated meat sealed on 2/16.
Handwash sink not accessible for employee use at all times. Hand sink behind front counter blocked by cooler and DM trays
Manager or person in charge lacking proof of food manager certification. Operator (Horacio Rodriguez) stated he took CFM test through SafeStaff on 2/11/25, has not yet received scores or certificate.
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. Blank forms emailed to operator
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. Establishment is vacuum sealing raw salmon and beef onsite with no approve HACCP program. Inspector discussed ROP requirements with operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves beef steaks to temperature, no posted consumer advisory in dining room or on menus, inspector provided operator with advisory during inspection and posted during inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents over kitchen
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. Snapper in vacuum packaging in cooler on cook line thawed without removing from or opening packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to clean bowls on shelf over prep cooler
Equipment in poor repair. Torn cooler gaskets at pizza prep cooler
Food stored on floor. Box of shrimp on floor in walk in freezer
In-use tongs stored on equipment door handle between uses. On oven handle on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels on top of soiled pizza oven
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 102F water on cook line
Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Raw mussels in walk in cooler with no tag
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw beef steaks in walk in cooler in reduced oxygen packaging with no labels, operator stated meat sealed on 2/16.
May 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee washed hands with cold water. Reviewed with manager.
No hot running water at establishment. Manager scheduled plumbing service for this day
Apr 26, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee washed hands with cold water. Reviewed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 48 F, shrimp 48 F, cooked ground beef 47 F in cooler opposite stove. Per operator, cooler stocked at 2 and half hours. Operator moved food to freezer for quick chill down recheck butter 40 F, shrimp 39 F, cooked ground beef 40F
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.
No hot running water at establishment. Manager scheduled plumbing service for this day
Apr 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
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. - container of sanitizer empty. Manager replaced container with a full container. Recheck 0 ppm chlorine. Manager to set up triple sink for use.
Employee washed hands with cold water. Reviewed with manager.
Medicine not labeled properly on shelf above food prep table in back kitchen. Reviewed with manager. Manager relocated medicine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 48 F, shrimp 48 F, cooked ground beef 47 F in cooler opposite stove. Per operator, cooler stocked at 2 and half hours. Operator moved food to freezer for quick chill down recheck butter 40 F, shrimp 39 F, cooked ground beef 40F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - cooked pasta, beef and lasagna in walk in cooler. Reviewed with operator
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.
Handwash sink used for purposes other than handwashing. Container inside hand wash sink in food prep area. Reviewed with manager hand wash sinks are for washing hands only. Container moved
No hot running water at establishment. Manager scheduled plumbing service for this day
No paper towels or mechanical hand drying device provided at handwash sink in food prep area. Reviewed with manager manager placed paper towels at hand wash sink
No soap provided at handwash sink in food prep area. Reviewed with manager hand wash sinks must be stocked at all times.Manager placed soap at hand wash sinks
Employee eating while preparing food - portioning cheese in food prep. area. Reviewed with manager and employee
Employee with no beard guard/restraint while engaging in food preparation- portioning cheese. Reviewed with manager. Employee put a beard guard on
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce with onions and garlic at 60 F at 4:10 pm in large pot in walk in cooler made previous night - reviewed cooling procedures with manager
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sauce with onions and garlic at 60 F at 4:10 pm in large pot in walk in cooler made previous night - reviewed cooling procedures with manager
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023
Clam/mussel tags not marked with last date served. Reviewed with operator
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.
Handwash sink used for purposes other than handwashing. Container inside hand wash sink in food prep area - reviewed with manager hand wash sinks are for hand washing only - manager removed container
Manager or person in charge lacking proof of food manager certification. Christina Pollani 11/30/18 expired 11/2023 CFM Falino present with current training
No paper towels or mechanical hand drying device provided at handwash sinks in kitchen - reviewed with manager hand wash sinks must be stocked at all times - manager placed paper towels at hand wash sinks
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.