THE TWISTED FORK

Name: THE TWISTED FORK
Address: 2208 EL JOBEAN ROAD, PORT CHARLOTTE, FL, 33948, US
Rating: 9.7

2208 EL JOBEAN ROAD, PORT CHARLOTTE, FL 33948

License #1802011

🍺 Bar/Pub ℹ️

9.7 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 17 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE TWISTED FORK in PORT CHARLOTTE currently holds an InspectFL Health Score of 9.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 76 total violations — 10 critical, 16 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 10, 2026

The latest inspection on September 15, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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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DBPR

Community reaction

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Community pulse

Would you eat here?

THE TWISTED FORK has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator printed and posted a consumer advisory.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing ice water. The operator turned on cold running water over the chicken.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for black pepper not stored above the food. The operator properly stored the scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 102F standing water on the cook line. The operator removed the utensils from the water.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for cooked pasta on the cook line. The operator removed and discarded the plastic container.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a disconnected pipe underneath the hand sink in the dish area. The operator repaired the pipe.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on food preparation surfaces on the cook line. The operator properly stored the beverages.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Observed the quaternary solution test kit expired 4/2025.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked grits date marked 9/5 in the walk in cooler. The operator discarded the grits.
[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. Observed the bar dishmachine chlorine solution at 0ppm. The operator to use main dishmachine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on a shelf above a food preparation surface in the pizza station. The operator properly stored the employee belongings.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked grits date marked 9/5 in the walk in cooler. The operator discarded the grits.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels not removed from clean plastic containers in the prep area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35A-03-4] Observed a dead insect in a container with uncooked risotto. The operator discarded the risotto.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical spray cleaner stored on a shelf above a food preparation surface on the cook line. The operator properly stored the spray cleaner.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a 4 oz portion cup being used to scoop food. Observed operator throwing away portion cup
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed back sides of reach in handles in kitchen with food debris on back side. Observed employee starting to clean.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen cutting boards with grooves in them.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cooks without hair restraints. Observed operator telling cooks to put on hats and they put on hats.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on drying shelves in dish area cambros stacked wet nesting. Observed operator separating cambos for proper drying.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave at expo with food debris on top inside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in kitchen and bar with food debris. Observed employees cleaning gaskets.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored with some handles down. Observed operator have them re washed and stored all handles up.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout kitchen with food stains on them.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at bar handwashing sink being used as a dump sink. Observed operator removing strainer that was sitting in sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink at bar. Observed employee putting soap in.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee tumbler in dry storage on shelf and back packs hanging on shelf poles. Observed kitchen manager removing tumbler out of kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of cambros in dish area on drying racks
[14-11-5] Equipment in poor repair. Observed torn gaskets through out kitchen area
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed in pizza station reach in cooler on far right door across from oven inside liner on door bent and coming Office Work, exposing insulation
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed two ice scoops and an ice paddle stored on top of ice machine and on side of ice machine with out protection from elements and non employee contact
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed two ice scoops and an ice paddle stored on top of ice machine and on side of ice machine with out protection from elements and non employee contact
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler. Observed Kitchen manager removing drinks and throwing them away.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed two employees giving the high five and not washing hands before returning back to job duties
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles in bar and at server station with mold like substance on inside and/or back side of machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in dish washing area and at inside bar. Observed Kitchen Manager replacing paper towels in dispenser