Fiorella
Last inspected: Apr 14, 2026
27
Score
Going back to 2022, Fiorella has eight inspections in the public record. The most recent visit was on Apr 14, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly one violation before.
“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.
By comparison, the average Lake Worth facility scores 77, putting Fiorella on the weaker side. This restaurant has more on its record than most do.
8
Inspections
6
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. At dry storage rack, box of surface cleaner stored on shelf with food items.
41-10-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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.
01B-36-5
High Priority - 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.
03D-02-5
High Priority - 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.
14-31-5
High Priority - 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. **Corrected On-Site**
14-86-1
Intermediate - 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.
53B-01-5
Intermediate - 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 . **Corrective Action Taken**
03D-15-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At pizza station, knife stored in between equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bins not inverted. Operator corrected. **Corrected On-Site**
24-05-4
Basic - 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.
36-34-5
Basic - 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. **Corrected On-Site**
40-06-5
27
Mar 26, 2025
Food-Licensing Inspection
No violations found.
100
Mar 25, 2025
Food-Licensing Inspection
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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
01B-02-5
High Priority - 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
03A-02-5
High Priority - 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. **Corrected On-Site**
12A-16-4
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
41-17-4
Basic - 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. **Corrected On-Site**
25-17-4
43
Oct 2, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at prep station. **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
31B-04-4
95
Feb 26, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - 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 **Corrected On-Site**
03F-02-5
86
Sep 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - 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.
02C-02-5
90
Mar 15, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed meatballs stored in non food grade bags in walk-in cooler. Operator relocated to storage pan. **Corrected On-Site**
14-31-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed all Food Managers expired. **Warning**
53A-03-7
Intermediate - 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/
53A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Reach in door handles soiled.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-20-5
58
Oct 28, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and Sanitized. **Corrected On-Site**
22-20-5
82
Frequently Asked Questions
When was Fiorella last inspected?
The most recent health inspection at Fiorella on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Fiorella?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Fiorella.
How does Fiorella compare to other restaurants in Lake Worth?
Fiorella most recently scored 27 out of 100, which is lower than the Lake Worth average of 77.
Has Fiorella's inspection record improved over time?
No. Recent inspections at Fiorella have averaged around six violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Fiorella means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fiorella inspected?
Based on the inspection history on file, Fiorella is inspected around two times per year on average.
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