LA FORCHETTA

Name: LA FORCHETTA
Address: 7820 SW LOST RIVER RD, STUART, FL, 34997, US
Rating: 53.4

7820 SW LOST RIVER RD, STUART, FL 34997

License #5301544

🌮 Mexican/Latin ℹ️

53.4 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA FORCHETTA in STUART currently holds an InspectFL Health Score of 53.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 44 total violations — 24 critical, 6 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 11, 2026

The latest inspection on October 29, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA FORCHETTA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-86-1] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet/soiled wiping cloth on prep table by cookline - operator removed.
[03D-15-4] 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 92F at 3:10 to 91F at 3:35( cooling since 2:40)- food left out to cool- at current cooking parameters - food will not reach to 41F within remaining time - operator placed food in walk in cooler to quick chill.
[08A-05-6] 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.
[12A-16-4] 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.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At walk in freezer, multiple boxes of food stored on floor. Advised operator of proper storage.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cookline, knife stored in between equipment.
[12A-13-4] 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.
[09-01-4] 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.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on shelf underneath dishwasher. Operator removed.
[01B-02-5] 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.
[03A-02-5] 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.
[03D-15-4] 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.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing signs located at hand sinks throughout kitchen.
[12A-09-4] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[41-15-5] 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.
[03D-15-4] 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.