LE SORELLE DOWNTOWN
507 SE MIZNER BLVD, Boca Raton FL 33432 · 9543470866
Last inspected Mar 9, 2026 · 7 visits since August 2023
OCT 23
AUG 24
FEB 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on floor at bar in dining room Operator killed and removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031617 | Mar 9, 2026 | Jun 10, 2026 | $200 |
| 2--2023022727 | Apr 19, 2023 | May 18, 2023 | $400 |
| 2--2020050041 | Oct 20, 2020 | Nov 19, 2020 | $400 |
Inspection history
7 visits, newest first
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Cooked broccoli rabe stored in same container as raw sausage in left side cook line flip top. Operator removed and discarded broccoli rabe.
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. right side flip top: cut tomatoes (56F); fresh mozzarella (58F); feta (59F); burrata (48F); ricotta (48F). Items being held in unit overnight. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cut tomatoes (56F); fresh mozzarella (58F); feta (59F); burrata (48F); ricotta (48F). Items being held in unit overnight. Items not prepared or portioned today. See Stop Sale. blast chiller: raw shrimp (53F) being held in turned off unit for less than 1 hour with no temperature control. Operator moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized
Show the remaining 5 findings ▾
Floor area(s) covered with standing water. Observed throughout kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves on cook line
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza line flip top
Plumbing system in disrepair. Ware washing area hand wash sink draining onto floor. Operator repaired at time of inspection
Uncovered food stored near sink exposed to splash. Uncovered bread stored next to hand wash sink. Operator removed
Jul 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in order
Clam/mussel/oyster tags not marked with last date served. Some tags missing dates.
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. pizza chef on site during inspection
Stored food not covered. In freezer chest at end of cook line
Jul 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 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. Chef plating ready to eat lettuce with barehands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked sausage In bottom reach in cooler on cook line Removed
Roach activity present as evidenced by live roaches found. One live roach on floor at bar in dining room Operator killed and removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (58F - Cold Holding); calamari (58F - Cold Holding); in flip top cooler on top of counter on cook line. Not prepped or portioned today. In unit less than four hours. Moved into walk in cooler.
Toxic substance/chemical improperly stored. Insecticide bottle and first aid alcohol stored In Dry storage closet in kitchen on shelf with food items Removed
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in order
Clam/mussel/oyster tags not marked with last date served. Some tags missing dates.
Employee washed hands in a sink other than an approved handwash sink. Chef rinsed hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder unclean
Handwash sink not accessible for employee use at all times. Stainless steel table in front of hand sink stainless steel container of utensils stored inside hand sink
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. pizza chef on site during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior to ice machine At bar Interior to ice bin at bar unclean
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler
Dead roaches on premises. One dead roach in storage room on floor in kitchen Operator removed and cleaned area
Floor area(s) covered with standing water. Behind bar near wall at the end
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic cover on cooling rack in walk in cooler very unclean
Stored food not covered. In freezer chest at end of cook line
Time/temperature control for safety food thawed in an improper manner. Raw fish at room temperature on cook line Placed in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves unclean in walk in cooler
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper
Stored food not covered. Pasta in freezer chest
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Chemicals with clean pots on drying rack Removed
Handwash sink not accessible for employee use at all times. Plastic container in hand sink Removed
Bowl or other container with no handle used to dispense food. Cup as scoop in salt on cook line Removed
In-use knife/knives stored in cracks between pieces of equipment. On cook line
Working containers of food removed from original container not identified by common name. Flour at pasta making station Sugar in dry storage Labeled
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
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.