LE SORELLE
6020 N FEDERAL HWY, Boca Raton FL 33487 · 561-235-5301
Last inspected Jan 22, 2026 · 8 visits since September 2023
MAR 24
SEP 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025960 | Feb 5, 2025 | Apr 22, 2025 | $400 |
| 2--2023022618 | Apr 13, 2023 | May 18, 2023 | $800 |
| 2--2022007441 | Feb 8, 2022 | Mar 7, 2022 | $400 |
| 2--2017005241 | Jan 19, 2017 | Mar 7, 2017 | $400 |
Inspection history
8 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...employee closed bathroom door and then handled food containers without washing hands. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food....raw veal above cheese in reach in cooler. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw veal above raw fish in reach in cooler. Employee properly stored.
Handwash sink used for purposes other than handwashing....wet towel, ice bag dumped in handwashing sink at front line. Operator cleaned.
Show the remaining 1 finding ▾
Bathroom door left open other than during cleaning or maintenance...employee bathroom next to kitchen. Employee closed door.
Jul 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...broccoli leaves 46F in flip top reach in cooler at cook line, pudding 47F, tiramisu 48F in walk in cooler at kitchen, food was cooked yesterday. Stop sale issue.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...broccoli leaves 46F in flip top reach in cooler at cook line, pudding 47F, tiramisu 48F in walk in cooler at kitchen, food was cooked yesterday. Stop sale issue.
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 00 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food....raw steak directly stored top of the cheese at walk in cooler. Operator properly stored.
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.....bacon 46F, sausages 46F in flip top both reach cooler at cook line and. Chicken stock 45F marinara sauce 45F, fresh mozzarella cheese 48F. Food not prepped or portion today, food being held more than 4 hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...broccoli leaves 46F in flip top reach in cooler at cook line, pudding 47F, tiramisu 48F in walk in cooler at kitchen, food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....bacon 46F, sausages 46F in flip top both reach cooler at cook line and. Chicken stock 45F marinara sauce 45F, fresh mozzarella cheese 48F. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Operator discarded food....
No paper towels or mechanical hand drying device provided at handwash sink at front line, at dishwashing area. Employee provided.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority10 Intermediate3 Basic
Show 19 findings ▾
Food with mold-like growth...truffle sauce at reach in cooler. See stop sale. Operator discarded
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cheese at pizza cooler, raw beef above lasagna in reach in cooler at kitchen. Operator properly stored
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth...truffle sauce at reach in cooler.
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....butter 58F, fresh garlic in oil 56F, spring mix 51F, clams 52F in flip top reach in cooler at pizza station and lasagna 52F, pasta 49F in bottom shelf in both reach in cooler at kitchen.Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 58F, fresh garlic in oil 56F, spring mix 51F, clams 52F in flip top reach in cooler at pizza station and lasagna 52F, pasta 49F in bottom shelf in both reach in cooler at kitchen.Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clams tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled build up in can opener blade and around the blade. Employee removed
Handwash sink not accessible for employee use at all times...blocked by big garbage can at kitchen, operator removed.
Handwash sink used for purposes other than handwashing...container stored in handwashing sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink at salad station, dishwashing area. Employee provided
No probe thermometer provided to measure temperature of food products...probe thermometer not working.
No soap provided at handwash sink at salad station.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...sauce, soup only day mark, not date,food was cooked / prepared two days ago.
Accumulation of debris inside warewashing machine.
No handwashing sign provided at a hand sink used by food employees at salad station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.... reach in cooler gaskets, door solid at kitchen.
Sep 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... Operator touched Green mix to check temperature in reach in cooler. Operator discarded green mix.
Non-food grade paper/paper towel used as liner for food container in grilled vegetables at reach in cooler. Employee removed.
Stop Sale issued due to food not being in a wholesome, sound condition...Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation...Operator touched Green mix to check temperature in reach in cooler. Operator discarded green mix.
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....fresh garlic in oil 48F, pasta 52F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 48F, pasta 52F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...chlorine
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above uncovered rice at reach in cooler at kitchen, Cook properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mozzarella cheese 45F,fresh cheese 45 F, tomato soup 45 F, butter 45 F, cold cut meat 45F in walk in cooler, manager stated that had delivery today, door was opened long. Manager closed door tightly
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked and prepped food not date marked in walk in cooler which cooked / prepped over 24 hours. Employee date marked
Stored food not covered...rice, sauce, sea food, sauce in reach in cooler, walk in cooler. Employee covered
Time/temperature control for safety food thawed in an improper manner...calamari thawing in standing water at kitchen. Cook removed calamari.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Time/temperature control for safety food thawed in an improper manner. Observe lasagna defrosting at room temperature.
Sep 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.