La Forchetta
Last inspected: Mar 10, 2026
47
Score
La Forchetta has been inspected 10 times since 2022. The most recent visit was on Mar 10, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to other Stuart restaurants (averaging 81), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
55
Feb 26, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Feb 25, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
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.
12A-13-4
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.
09-01-4
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**
41-05-4
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**
01B-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**
03A-02-5
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**
03D-15-4
Basic - Food stored on floor. At walk in freezer, multiple boxes of food stored on floor. Advised operator of proper storage.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline, knife stored in between equipment.
10-17-4
39
Oct 31, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
31B-04-4
95
Oct 30, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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**
03A-02-5
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**
41-15-5
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**
12A-09-4
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**
01B-02-5
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**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs located at hand sinks throughout kitchen. **Warning**
31B-04-4
47
Apr 30, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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**
08A-20-5
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**
03B-01-6
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.
36-34-5
70
Dec 15, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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**
08A-05-6
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**
03A-02-5
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.
29-42-4
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.
13-03-4
61
May 15, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed Prosciutto in thank you to go bag in reach in freezer. Operator stored proper. **Corrected On-Site**
14-31-5
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. Walk in cooler: house made tomato sauce (51F - Cold Holding) Hot line reach in: Gorgonzola (47F - Cold Holding); Walk in cooler: cream cheese (45F - Cold Holding) Operator states out of temperature since yesterday, not prepared or portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: house made tomato sauce (51F - Cold Holding) Hot line reach in: Gorgonzola (47F - Cold Holding); Walk in cooler: cream cheese (45F - Cold Holding) Operator states out of temperature since yesterday, not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Mosquito fog spray stored over clean utensils. Operator stored properly. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: shrimp (57F - Cooling) at 3:05 since 3:00 ; rechecked (56F - cooling) at 3:20. At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone stored over salad make table reach in. Operator removed. **Corrected On-Site**
40-06-5
43
Sep 26, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
35
Frequently Asked Questions
When was La Forchetta last inspected?
The most recent health inspection at La Forchetta on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Forchetta?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Forchetta.
How does La Forchetta compare to other restaurants in Stuart?
La Forchetta most recently scored 47 out of 100, which is lower than the Stuart average of 81.
Has La Forchetta's inspection record improved over time?
Results have been roughly steady. Inspections at La Forchetta have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Forchetta means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Forchetta inspected?
Based on the inspection history on file, La Forchetta is inspected around three times per year on average.
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