DirtyFLRestaurant Inspection Data

LA FORCHETTA

7820 Southwest Lost River Road
Florida
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10787803

  • 01B-02-5:High Priority - - From initial inspection : High Priority - 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. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-26: Stuffed shells 47F-Cold holding Stuffed manicotti 50F-Cold holding Stop sale issued Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-02-26: Stuffed shells 47F-Cold holding Stuffed manicotti 50F-Cold holding Stop sale issued Admin Complaint

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10708404

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, multiple boxes of food stored on floor. Advised operator of proper storage.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline, knife stored in between equipment.
  • 12A-13-4:High Priority - 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.
  • 09-01-4: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. Employee touching ready to eat bread with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on shelf underneath dishwasher. Operator removed. Corrected On-Site
  • 01B-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken** Repeat Violation

Inspection Date: 10/31/2024

Inspection #: Visit ID: 10708135

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs located at hand sinks throughout kitchen. Warning - From follow-up inspection 2024-10-31: Same **Time Extended**

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8766916

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs located at hand sinks throughout kitchen. Warning
  • 12A-09-4:High Priority - 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. Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Warning
  • 41-15-5:High Priority - 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. Corrected On-Site Warning
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken** Warning

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8576133

  • 36-34-5:Basic - 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.
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 03B-01-6:High Priority - 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. **Corrective Action Taken**

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8369908

  • 13-03-4:Basic - 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.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-42-4:High Priority - 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.