LA FORKETTA
1255 S POWERLINE RD · POMPANO BEACH · Broward County · FL 33069
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler lasagna (115-117F – Cooling) per employee cooling in walk-in since 11:45 not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher scrubbing dirty dishes and then remove clean plates from machine with out washing hands. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over a container of washed and sliced mushrooms in walk-in cooler. Operator stored correctly. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler lasagna (115-117F – Cooling) per employee cooling in walk-in since 11:45 not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in flip top octopus (44-47F – Cold Holding); cooked penne (50F – Cold Holding); cooked linguine (50F – Cold Holding); cooked spaghetti (50-53F – Cold Holding); cooked papadelle (52-55F – Cold Holding); bologna sauce (47F – Cold Holding); osso buco sauce (52-55F – Cold Holding); mussels (52-55F – Cold Holding) per cook held out of temperature less than three hours. Per cook items removed from walk-in cooler and placed into flat top unit. Not portion or prepared today. Cook placed ice packs on items. Observed at salad station salad station ; sliced tomatoes (52F – Cold Holding); sliced mozzarella (55F – Cold Holding) sitting on counter at room temperature per cook held out of temperature less than three hours operator voluntarily discarded tomatoes and placed cheese in walk-in cooler **Warning**
Intermediate 1
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade surface soiled with food debris **Warning**
Basic 8
14-01-5Basic – Bowl or other container with no handle used to dispense food. In container of bread crumbs storage area with dried pasta.operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed red cutting board on cook line **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
08B-38-4Basic – Food stored on floor. Observed plastic container of cooking oil stored on floor in kitchen. Observed box of raw chicken and containers of pizza dough on walk-in floor **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Panasonic microwave on cook line **Repeat Violation** **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Pizza station **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Both Maytag reach in freezer interior bottom of soil residues **Warning**
08B-12-5Basic – Stored food not covered. Two containers of sugar bake shop area **Warning**
Inspector observations synchronized from DBPR on August 22, 2026 8:03 AM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.