LA FORKETTA

Name: LA FORKETTA
Address: 1255 S POWERLINE RD, POMPANO BEACH, FL, 33069, US
Rating: 88.2

1255 S POWERLINE RD, POMPANO BEACH, FL 33069

License #1622863

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.2 Grade B / 100

Solid Health Score

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Quick take

LA FORKETTA in POMPANO BEACH currently holds an InspectFL Health Score of 88.2 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 December 4, 2025. Across those visits, inspectors documented 28 total violations — 8 critical, 5 major, 15 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

None on file yet

The latest inspection on December 4, 2025 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Valpro reach in freezer
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating a carrot in the dishwasher station
[08B-12-5] Stored food not covered. Observed multiple containers of stored food not covered in maxx gold reach in freezer.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed whole fish 31F and veal shanks 35F out on the counter in prep area stored at room temperature.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef cubes per employee prepared 12/02 not date marked.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed Non-food grade paper/paper towels in contact with breaded chicken in maxx gold reach in cooler.
[22-41-4] 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. Chlorine 0 Ppm . Operator primed rechecked 100 Ppm
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corn starch and butter mix.
[12A-19-4] Employee washed hands with cold water. Observed employee turn on cold water faucet and wash hands.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed front counter display case shelves with food particles
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed egg plant francais per employee removed from 24 hours. Not date marked

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[01B-02-5] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red cutting board on cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Both Maytag reach in freezer interior bottom of soil residues
[12A-29-4] 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Pizza station
[03A-02-5] 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
[08A-05-6] 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.
[08B-38-4] 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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Panasonic microwave on cook line
[03D-01-5] 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
[14-01-5] Bowl or other container with no handle used to dispense food. In container of bread crumbs storage area with dried pasta.operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade surface soiled with food debris
[08B-12-5] Stored food not covered. Two containers of sugar bake shop area

Community reaction

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Community pulse