FORK AND HEN

Name: FORK AND HEN
Address: 1990 MAIN ST STE 112, SARASOTA, FL, 34236, US
Rating: 88

1990 MAIN ST STE 112, SARASOTA, FL 34236

License #6805414

88 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

FORK AND HEN in SARASOTA currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 8 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 21, 2025

The latest inspection on March 11, 2026 shows 10 observation rows: 3 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Location + actions

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DBPR

*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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese (58F - Cold Holding); Cooked eggs (56F - Cold Holding); Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 1 hour. Employee placed the items in the bottom section of the reach in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Large cutting board on the cook line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Owner replaced the sanitizer, new reading 75ppm chlorine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in the walk in cooler. Owner removed the ground beef.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the convection oven on the cook line soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink next to the cook line block by a speed rack. Owner removed the speed rack.
[31B-03-4] No soap provided at handwash sink. No soap provided at the hand wash sink next to the ice machine. Owner placed soap at the hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes stored in the walk in cooler with no date make. Owner stated the potatoes were cooked on 3/7. Owner placed a date mark on the pita.

Community reaction

What do locals think?

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Community pulse