LA FORCHETTA
7820 SW LOST RIVER RD, Stuart FL 34997 · 772.872.7333
Last inspected May 11, 2026 · 9 visits since December 2023
APR 24
OCT 24
FEB 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw sausage over raw salmon reach in cooler on cook line. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026011853 | Dec 18, 2025 | Mar 25, 2026 | $400 |
| 2--2025030365 | Feb 25, 2025 | Apr 23, 2025 | $400 |
Inspection history
9 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than proceeded engaging in food preparation without washing their hands- educated operator- employee washed their hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line area- employee went to wash soiled dish in three compartment sink than proceeded to engage in food preparation without changing gloves or washing their hands - educated operator- employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station reach in cooler- #1 raw sausage 46F- cold holding, marinara sauce 44F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour as per operator- operator placed under reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At back prep area- bucket inside hand sink - operator removed.
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. Expired for all employees 01/13/23-1/13/26
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking by salad station - educated operator employee moved.
In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep counters at cook line- operator removed.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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. Employee handed soiled dry wiping cloths and then wiped hands on soiled cloths then proceeded to engage in food prep without washing hands. Advised operator of proper hand washing. Employee washed hands,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, pizza sauce (45F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler for approximately 1 hour. Advised operator of proper cold holding parameters. Operator discarded item.
Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen prep table, can opener soiled with mold like substance. Operator removed to clean.
Food stored in a location that is exposed to splash/dust. At outside storage shed, food stored in area exposed to splash from rain.
Food stored on floor. At outside storage, several food items-boxed pasta, sauces, stored on floor. Advised operator of proper storage.
Soiled dry wiping cloth in use. Soiled dry wiping cloth in use on cook line to handle pans, and clean equipment. Advised operator of proper use of wiping cloths.
Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen reach in cooler, unwashed produce-apples stored over cooked vegetables. Advised operator of proper storage.
Feb 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler, raw breaded veal (52F - Cold Holding), not prepared or portioned today. Operator stated item held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler, raw breaded veal (52F - Cold Holding), not prepared or portioned today. Operator stated item held overnight. See stop sale. At kitchen, noodles (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature for approximately 1/2 hour. Advised operator of proper cold holding parameters. Operator placed item onto ice bath to quick chill.
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
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. At dish area, employee going from dirty dishes to clean dishes without washing hands. Advised operator of proper handwashing.
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. Employee touching ready to eat bread with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact.
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on shelf underneath dishwasher. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler, raw breaded veal (52F - Cold Holding), not prepared or portioned today. Operator stated item held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler, raw breaded veal (52F - Cold Holding), not prepared or portioned today. Operator stated item held overnight. See stop sale. At kitchen, noodles (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature for approximately 1/2 hour. Advised operator of proper cold holding parameters. Operator placed item onto ice bath to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler, bruschetta (45F - Cooling)@3:58 since 11:00, 45F @4:38. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed product into walk in to fascilitate cooling.
Food stored on floor. At walk in freezer, multiple boxes of food stored on floor. Advised operator of proper storage.
In-use knife/knives stored in cracks between pieces of equipment. At cookline, knife stored in between equipment.
Oct 31, 2024□ 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 ▾
No handwashing sign provided at a hand sink used by food employees. No hand washing signs located at hand sinks throughout kitchen.
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee walked outside wearing gloves, returned to kitchen and began to handle clean in use utensil without washing hands and changing gloves. Advised operator of proper handwashing and single glove usage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, mozzarella cheese (60F - Cold Holding); cooked rice (45F - Cold Holding); sausage stuffed mushrooms (46F - Cold Holding); cooked lasagna (47F - Cold Holding); diced tomatoes (51F - Cold Holding); cooked beans (49F); cooked eggplant (47F - Cold Holding); tomato sauce (47F - Cold Holding); vegetable soup (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 24 hours. See stop sale. At walk in cooler, housemade tomato sauce(49F - Cold Holding), not prepared or portioned today. Operator stated item held over 24 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, mozzarella cheese (60F - Cold Holding); cooked rice (45F - Cold Holding); sausage stuffed mushrooms (46F - Cold Holding); cooked lasagna (47F - Cold Holding); diced tomatoes (51F - Cold Holding); cooked beans (49F); cooked eggplant (47F - Cold Holding); tomato sauce (47F - Cold Holding); vegetable soup (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 24 hours. See stop sale. At walk in cooler, housemade tomato sauce(49F - Cold Holding), not prepared or portioned today. Operator stated item held over 24 hours, see stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth solution Chlorine 200+. Advised operator of proper chlorine sanitizer parameters. Operator diluted wiping cloth solution to Chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At stainless steel double door reach in cooler, cooked pasta (80F - Cooling)@2:32 since 2:00, 80F @3:25; at this current rate, product will not reach 70F within 2 hours. Operator placed product into freezer to fascilitate cooling.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs located at hand sinks throughout kitchen.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw sausage over raw salmon reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: meatballs (123F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator returned to stove to reheat to 165+F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Paint peeling on air vents over prep counter in kitchen by back door.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over bread at clear reach in cooler cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked meatballs (53F - Cold Holding) Observed at pizza station in pan resting on top of a pan of onions on top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed meatballs inside bottom portion of cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Hose connected at outdoor mop sink, no vacuum breaker visible.
Employee with no hair restraint while engaging in food preparation. Observed Employee stirring sauce with no hair restraint. Advised operator to ensure all food preparation employees have hair restraints.
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.