La Forketta
1255 S Powerline Rd, Pompano Beach, FL 33069 · Permanent Food Service · License 1622863
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection6 high priority (4 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 3 #10 cans peeled tomatoes on can rack dented.
Repeat violation
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°F. In front counter DESSERT CASE - house tiramisu (47°F - Cold Holding); cannoli cream cheese filling (48°F - Cold Holding). Per manager, not prepared or portioned today and in unit more than 4 hours.
Food with mold-like growth.
See stop sale. In Frigidaire reach in cooler in baking area, container of molded tomato sauce. Manager discarded sauce.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front counter DESSERT CASE - house tiramisu (47°F - Cold Holding); cannoli cream cheese filling (48°F - Cold Holding). Per manager, not prepared or portioned today and in unit more than 4 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1) In MAXX COLD reach in cooler, raw salmon above cooked octopus 2) In cookline lower fliptop cooler, raw sausage on shelf above bolognese sauce. Employee rearranged all to properly separate.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose bibb at triple sink with attached hose missing vacuum breaker.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Above office space between kitchens.
Earlier inspections 1
D64Routine inspection9 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated dust.
More time given
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
4 cans of whole peeled tomatoes dented. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw veal not in original packaging stored above cooked meatballs in reach in freezer, operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle raw chicken with gloved hands then proceed to handle utensils without removing gloves and washing hands. Instructed employee to move utensils to ware washing area, remove gloves and wash hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service. Instructed operator to set up three compartment sink for manual sanitizing
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of wd40 stored on shelf with cutting boards, above slicer. Operator moved to chemical storage area
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing and rinsing water pitcher at hand wash sink. Instructed employee to move pitcher to ware washing area. Discussed with operator
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple breads stored in reach in freezers uncovered
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Observed at residential combo reach in freezer section
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated dust.
Observed in kitchen area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.