La Belle Fourchette
Last inspected: Feb 9, 2026
78
Score
Going back to 2022, La Belle Fourchette has 11 inspections in the public record. The most recent visit was on Feb 9, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
By comparison, the average Bradenton facility scores 83, putting La Belle Fourchette on the weaker side. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Chlorine over 200ppm); Person in charge diluted with water and Triple Sink (Chlorine retested 100ppm). **Corrected On-Site**
22-42-4
Basic - Ice buildup in up right reach-in freezer .
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
78
Dec 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-12-05: **Time Extended**
50-17-3
86
Dec 4, 2025
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in reach in cooler in back kitchen area rice and beans (53F - Cooling); plain rice (51F - Cooling).Person in charge stated both items were placed in the reach in cooler on 12/3/25. Educated person in charge on cooling procedures and emailed a copy of the handout. Person in charge voluntarily discarded both items. **Warning**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over canned/bottled drinks.observed in front area raw shell eggs over bottled beverages.educated Person in charge on safe refrigeration storage and emailed Person in charge a copy of the handout. Person in charge removed eggs. **Corrected On-Site** **Warning**
08A-11-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed in food dry storage approximately 25 rodent droppings. Observed in back kitchen area under food warmer and 3 compartment sink approximately 5 rodent droppings. Observed in front kitchen behind reach in cooler and reach in freezer approximately 5 rodent droppings. **Warning**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler in back kitchen area rice and beans (53F - Cooling); plain rice (51F - Cooling).Person in charge stated both items were placed in the reach in cooler on 12/3/25. Educated person in charge on cooling procedures and emailed a copy of the handout. Person in charge voluntarily discarded both items. **Warning**
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and fryers hood filters soiled with grease. **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle.observed in 3rd compartment sink leaking pipe. **Warning**
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting.observed floors soiled under equipment in main kitchen area. **Warning**
36-10-4
41
Jun 16, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in white reach in cooler raw beef over bottled beverages.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed beverages.
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed all Food manager certification are expired.
53A-03-7
Basic - Bowl or other container with no handle used to dispense food to dispense sugar. Person in charge removed cup. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed over steam table microwave soiled with dried food particles
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
55
Dec 6, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Dec 5, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler in main kitchen area cooked black beans (47F - Cold Holding); chicken (48F - Cold Holding); pork (46F - Cold Holding); rice (47F); potato salad (52F - Cold Holding); beef (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Person in charge stated that all the food products had been in the reach in cooler since 12/4/24. Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in main kitchen area cooked black beans (47F - Cold Holding); chicken (48F - Cold Holding); pork (46F - Cold Holding); rice (47F); potato salad (52F - Cold Holding); beef (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Person in charge stated that all the food products had been in the reach in cooler since 12/4/24. Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line cooked beans (104F - Hot Holding). Person in charge stated in had been there for approximately 1 hour and placed on stove to reheat.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No soap provided at handwash sink. Person in charge filled soap dispenser. **Corrected On-Site** **Warning**
31B-03-4
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. Educated person in charge and printed a copy of the handout. Person in charge had all employees that were currently working read and sign. **Corrective Action Taken** **Warning**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease. **Warning**
23-03-4
43
Feb 20, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in upright Reach in cooler in main kitchen area cooked Pork date marked 2/10/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded the Pork.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area on food preparation table Cut Tomatoes (54F - Cold Holding); Potato Salad (56F - Cold Holding) Person in charge stated that they had been out for approximately 1 hour and placed both in the upright Reach in cooler in main kitchen area. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in main kitchen area Triple Sink (Chlorine 000ppm) Person in charge added chlorine and Triple Sink (Chlorine Retest 100ppm) **Corrected On-Site**
22-42-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in upright Reach in cooler in main kitchen area cooked Pork date marked 2/10/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded the Pork.
02C-01-5
Basic - Food stored on floor. Observed in dry storage room a box of salad dressing stored on floor. Person in stated no food delivered today. Person in charge removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom. Covered waste receptacle not provided in women's bathroom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
32-12-5
50
Sep 27, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler in front dining area raw shell Eggs over cleaned produce and and cooked ham. Educated Person in charge on safe food storage and printed a copy of the handout. Person in charge removed raw shell Eggs.
08A-05-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Vinegar stored on floor in dry storage. Person in charge removed from floor. **Corrected On-Site**
08B-38-4
78
Dec 9, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in dining area Chicken Turnover's (90F - Hot Holding) Person in charge stated they were put in the food case at approximately 11:00am. Person in charge voluntarily discarded. **Warning**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed, employee handled cash with gloves on and started to prepare food. Stopped employee and educated on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in dining area Chicken Turnover's (90F - Hot Holding) Person in charge stated they were put in the food case at approximately 11:00am. Person in charge voluntarily discarded. **Warning**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in 2 door upright Reach in cooler Chicken,Beef and Pork not date marked. Educated Person in charge on date marking. Person in charge stated that they were prepared on 12/7/2022 and date marked accordingly. **Warning**
02C-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 **Warning**
53B-01-5
Basic - Backflow device not located for convenient service or maintenance access in main kitchen area on mop sink. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
29-38-4
Basic - Observed Food stored on floor in front kitchen area. Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
47
Aug 9, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in 3 bay compartment sink. Stopped employee and educated employee on proper protocol for Handwashing and glove us. Employee washed hands in Handwashing sink and put on clean gloves.
12A-03-4
Basic - Food stored on floor. Observed boxes of food stored on floor in dry storage room. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
08B-38-4
Basic - Backflow device not located for convenient service or maintenance access. Observed no back flow prevention device on mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
29-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on Reach in cooler and Reach in freezer in main kitchen area. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-03-4
74
Frequently Asked Questions
When was La Belle Fourchette last inspected?
The most recent health inspection at La Belle Fourchette on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Belle Fourchette?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at La Belle Fourchette.
How does La Belle Fourchette compare to other restaurants in Bradenton?
La Belle Fourchette most recently scored 78 out of 100, which is lower than the Bradenton average of 83.
Has La Belle Fourchette's inspection record improved over time?
Results have been roughly steady. Inspections at La Belle Fourchette have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Belle Fourchette means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Belle Fourchette inspected?
Based on the inspection history on file, La Belle Fourchette is inspected around three times per year on average.
Nearby Restaurants