Ristorante Forchetta
Last inspected: Mar 17, 2026
22
Score
The health department has logged seven inspections at Ristorante Forchetta, the earliest from 2022. The most recent report on file is from Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 10 violations.
Across the inspection history, “clam/mussel/oyster tags not marked” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 57, which Ristorante Forchetta's 22 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
7
Major latest
10
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 7 major violations. 10 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw fish over pasta at RIF at second floor. Not commercially packaged. **Warning**
08A-17-6
High Priority - 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. Observed Bar Dishwasher (Chlorine 0ppm) at bar dishmachine. **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum concentration of quaternary at 3CS. Coached staff on correct procedure. **Warning**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables inside HWS at kitchen entrance. Vegetables were removed. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at second floor. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at HWS at kitchen entrance. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked gizzards not date marked. As per chef, cooked day before. Coached chef on correct procedure. **Warning**
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall. **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at HWS at bar. **Warning**
31B-04-4
Basic - Stored food not covered. Observed white fish not covered at WIC. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no labels at RIC across from fryer. **Warning**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop grounded bread at second floor. **Warning**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance. **Warning**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open drink over prep table across from oven. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed RIF gaskets in disrepair near stairs and unit u see microwave. **Warning**
14-11-5
22
Jan 6, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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 manager certification expired. **Warning** - From follow-up inspection 2026-01-06: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Food stored on floor. Observed fry oil at cook line stored on the floor. **Warning** - From follow-up inspection 2026-01-06: **Time Extended**
08B-38-4
86
Dec 9, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken stored over ready to eat food at walk in cooler. **Warning**
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 manager certification expired. **Warning**
53A-03-7
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 150)at warewashing area. **Warning**
16-54-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at ice machine on second floor missing service date. **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with slime like substance. **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers at warewashing area wet nesting. **Warning**
24-08-4
Basic - Food stored on floor. Observed fry oil at cook line stored on the floor. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep area. **Warning**
21-04-4
52
Jan 28, 2025
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables inside reach in cooler at 2 floor.
08A-04-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed establishment offers clams, tags not kept for 90 days and not marked with last date served.
01C-03-4
Intermediate - 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. Provided to operator via email.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth inside handwashing sink at first floor, chef removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef replaced roll. **Corrected On-Site**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at second floor.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates, pots and pans not inverted at cook line.
24-05-4
Basic - Food stored on floor. Observed rice container on floor at second floor. Observed plastic container with potatoes by dishwasher machine.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to 3 compartment sink.
31B-04-4
27
Aug 8, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.
24-05-4
Basic - Ice scoop handle in contact with ice. Observed inside ice machine at second floor.
10-08-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service aluminum trays not inverted at shelf located at second floor.
25-06-4
82
Feb 7, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - 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. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no independent way to measure high temp sanitation in dish wash. Discussed with person in charge.
16-62-1
Basic - Equipment in poor repair. Observed gaskets on multiple reach in cooler coming off doors. Discussed with person in charge.
14-11-5
78
Dec 7, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink used to store container of food.
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed mushrooms thawing in standing water.
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
70
Frequently Asked Questions
When was Ristorante Forchetta last inspected?
The most recent health inspection at Ristorante Forchetta on file is from Mar 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Ristorante Forchetta?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited two times, more than any other issue at Ristorante Forchetta.
How does Ristorante Forchetta compare to other restaurants in Key Biscayne?
Ristorante Forchetta most recently scored 22 out of 100, which is lower than the Key Biscayne average of 57.
Has Ristorante Forchetta's inspection record improved over time?
No. Recent inspections at Ristorante Forchetta have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Ristorante 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 Ristorante Forchetta inspected?
Based on the inspection history on file, Ristorante Forchetta is inspected around two times per year on average.
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