La Forchetta
7820 SW Lost River Rd, Stuart, FL 34997 · Permanent Food Service · License 5301544
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
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 visitOct 29, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler raw ground beef stored above cooked tomatoes-operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered through front door area and proceeded handling clean equipment at bar area-without washing their hands- educated operator- employee washed their hands properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At pizza station on food grade pipe towel used in direct contact to store herbs - operator removed and stored properly.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At pizza station on speed rack - cooked sausage 92°F at 3:10 to 91°F at 3:35( cooling since 2:40)- food left out to cool- at current cooking parameters - food will not reach to 41°F within remaining time - operator placed food in walk in cooler to quick chill.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet/soiled wiping cloth on prep table by cookline - operator removed.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.