The Twisted Fork
2208 El Jobean Road, Port Charlotte, FL 33948 · Permanent Food Service · License 1802011
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection4 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 10 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed cooked grits date marked 9/5 in the walk in cooler. The operator discarded the grits.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked grits date marked 9/5 in the walk in cooler. The operator discarded the grits.
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. Observed the bar dishmachine chlorine solution at 0ppm. The operator to use main dishmachine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a chemical spray cleaner stored on a shelf above a food preparation surface on the cook line. The operator properly stored the spray cleaner.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. The operator printed and posted a consumer advisory.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Observed the quaternary solution test kit expired 4/2025.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw chicken thawing in standing ice water. The operator turned on cold running water over the chicken.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed the scoop handle used for black pepper not stored above the food. The operator properly stored the scoop.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed in-use utensils stored in 102°F standing water on the cook line. The operator removed the utensils from the water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages stored on food preparation surfaces on the cook line. The operator properly stored the beverages.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic container with no handle used as a scoop for cooked pasta on the cook line. The operator removed and discarded the plastic container.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels not removed from clean plastic containers in the prep area.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed a disconnected pipe underneath the hand sink in the dish area. The operator repaired the pipe.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 35, Insects, rodents, pests and animals: Observed a dead insect in a container with uncooked risotto.
The operator discarded the risotto.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal items stored on a shelf above a food preparation surface in the pizza station. The operator properly stored the employee belongings.
Fixed on the spot
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.