FIORELLAS
7008 CHARLESTON SHORES BLVD, Lake Worth FL 33467 · 561-716-6140
Last inspected Jun 25, 2026 · 8 visits since September 2023
SEP 23
FEB 24
AUG 24
MAR 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live fly, flying around at dishwashing area. Employee eliminated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017012102 | Mar 7, 2017 | Mar 23, 2017 | $200 |
Inspection history
8 visits, newest first
Jun 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw sausage stored over cooked bolognese, Raw calamari stored above cooked pasta in reach in cooler and Raw mussels stored over cut tomatoes. Advised operator of proper storage. Operator stored correctly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bins not inverted. Operator corrected.
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (47F - Cooling), per operator, item placed into cooler previous day in very large pots. Item did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (47F - Cooling), per operator, item placed into cooler previous day in very large pots. Item did not reach 41F within 6 hours. See stop sale.
Non-food grade paper/paper towel used as liner for food container. At cook line low boy, cloth towel used to cover cut lettuce. Operator removed towel.
Nonfood-grade bags used in direct contact with food. At walk in cooler and freezer, cooked meatballs stored in direct contact with non food grade bags. Advised operator of proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw sausage stored over cooked bolognese, Raw calamari stored above cooked pasta in reach in cooler and Raw mussels stored over cut tomatoes. Advised operator of proper storage. Operator stored correctly.
Toxic substance/chemical improperly stored. At dry storage rack, box of surface cleaner stored on shelf with food items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinara sauce (80F - Cooling)@1:45 since 10:00, 70F @2:15. At the current rate product will not reach 41F within 6 hours. Advised operator of proper cooling parameters. Operator place chill stick into product and place product into freezer to fascilitate cooling.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles and AC vents soiled with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bins not inverted. Operator corrected.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phones stored over prep table. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. At pizza station, knife stored in between equipment. Operator removed.
Mar 26, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited kitchen through back door then returned into kitchen and without washing hands began to stuff peppers. Discussed with operator who had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked pasta and raw shell eggs stored above cooked broccoli. Discussed with operator who corrected storage and emailed safe refrigeration handout.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at pizza station cooked sausage (47F - Cold Holding); house made tomato sauce (51F - Cold Holding); shredded cheese (49F - Cold Holding) per operator products not portioned or prepared today and left in cooler overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at pizza station cooked sausage (47F - Cold Holding); house made tomato sauce (51F - Cold Holding); shredded cheese (49F - Cold Holding) per operator products not portioned or prepared today and left in cooler overnight. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at pizza preparation area no paper towels. Discussed with operator who provided paper towels.
Spray bottle containing toxic substance not labeled. In kitchen under pizza oven spray bottle containing degreaser not labeled discussed with operator who added label to bottle.
Single-service articles stored on a soiled surface. In kitchen at pizza preparation area employee eyeglasses stored on top of stack of napkins for customers. Discussed with operator who removed glasses and discarded napkins.
Oct 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees at prep station.
Aug 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority8 Intermediate4 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live fly, flying around at dishwashing area. Employee eliminated.
Raw animal food stored over/not properly separated from ready-to-eat food...raw pork above cut lettuce, pasta, raw sea food above tomato sauce, bread crumbs in multiple reach in cooler at kitchen. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw beef (wrapped with plastic ) above sea food in reach in cooler at kitchen. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...dressings 53F in salad reach in cooler, food not prepared or portion today, food being held less than 4 hours. Employee removed food.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing....meat tenderizer in handwashing sink at kitchen. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink at prep station. Employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pasta, chicken, eggplant, lasagna was cooked over 24 hours in reach in cooler. Employee date marked.
Spray bottle containing toxic substance not labeled...multiple sanitizer spray bottles. Employee labeled.
Food stored on floor...flour at dough prep station. Employee removed
No handwashing sign provided at a hand sink used by food employees at prep station.
Stored food not covered...flour in bag at dough prep station. Employee removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength....00 ppm. Reviewed preparation sanitizer solution procedure. Employee corrected it at 50 ppm.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator stated at 1:15 it was made but discarded because they don't sell slices after 3 pm
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bulk soups and sauces greater than 24hours, in walk-in cooler without labels.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.