Ristorante Forchetta
Last inspected: Mar 17, 2026
22
Score
Ristorante Forchetta, located at 260 Crandon Blvd C29-30 in Key Biscayne, FL, had a high-risk inspection on March 17, 2026, with a score of 22. The inspection identified 2 critical, 7 major, and 10 minor violations. This inspection follows a historical pattern of mostly high-risk findings across six scored inspections for the Italian restaurant.
6
Inspections
2
Critical latest
7
Major latest
10
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 7 major violations. 10 minor violations.
22
Dec 9, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
52
Jan 28, 2025
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
27
Aug 8, 2024
Food-Licensing Inspection
4 minor violations.
82
Feb 7, 2024
Routine - Food
2 major violations. 1 minor violation.
78
Dec 7, 2022
Routine - Food
1 major violation. 5 minor violations.
70
Violations — Mar 17, 2026 Inspection
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop grounded bread at second floor. **Warning**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance. **Warning**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open drink over prep table across from oven. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed RIF gaskets in disrepair near stairs and unit u see microwave. **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall. **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at HWS at bar. **Warning**
31B-04-4
Basic - Stored food not covered. Observed white fish not covered at WIC. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no labels at RIC across from fryer. **Warning**
02D-01-5
High Priority - 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 Bar Dishwasher (Chlorine 0ppm) at bar dishmachine. **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw fish over pasta at RIF at second floor. Not commercially packaged. **Warning**
08A-17-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum concentration of quaternary at 3CS. Coached staff on correct procedure. **Warning**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables inside HWS at kitchen entrance. Vegetables were removed. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at second floor. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at HWS at kitchen entrance. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked gizzards not date marked. As per chef, cooked day before. Coached chef on correct procedure. **Warning**
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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