Le Sorelle
Last inspected: Jan 22, 2026
55
Score
Inspectors have visited Le Sorelle 13 times, with records going back to 2022. Inspectors last stopped by on Jan 22, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
By comparison, the average Boca Raton facility scores 74, putting Le Sorelle on the weaker side. The record is unremarkable in either direction.
13
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - 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. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw veal above cheese in reach in cooler . Employee properly stored. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing....wet towel, ice bag dumped in handwashing sink at front line . Operator cleaned . **Corrected On-Site**
31A-11-4
Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom next to kitchen . Employee closed door . **Corrected On-Site**
32-02-4
55
Jul 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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 . **Warning** - From follow-up inspection 2025-07-30: Meat sauce 45F, marinara sauce 48F in deeper container with covered stack container one of another at walk in cooler . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food **Admin Complaint**
03D-02-5
86
Jul 29, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - 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 .... **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 . **Warning**
03D-02-5
High Priority - 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. **Warning**
22-41-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Warning**
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.....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. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line , at dishwashing area. Employee provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
43
Feb 5, 2025
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
13
Sep 11, 2024
Complaint Full
5 critical violations. 1 major violation.
View 6 violations
High Priority - 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. **Corrective Action Taken**
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container in grilled vegetables at reach in cooler . Employee removed. **Corrected On-Site**
14-86-1
High Priority - 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.
01B-13-4
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....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.
01B-02-5
High Priority - 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 . **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...chlorine
16-37-1
43
Mar 28, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
55
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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
Basic - Time/temperature control for safety food thawed in an improper manner. Observe lasagna defrosting at room temperature.
06-01-5
74
Sep 25, 2023
Routine - Food
No violations found.
100
Jun 12, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Apr 18, 2023
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
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 - Clam tags not marked with last date served. Clam tags marked with the date received. Reviewed marking tags with the last date served. **Corrective Action Taken**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, under coffee machine at pizza bar. Operator cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - Stored pasta not covered in chest freezer. Operator covered. **Corrected On-Site**
08B-12-5
70
Apr 13, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/Mussel tags not marked with last date served. **Warning** - From follow-up inspection 2023-04-13: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-04-13: **Time Extended**
22-20-5
86
Mar 9, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Raw animal food stored in same container as ready-to-eat food...raw fish above cooked potatoes at reach in cooler at kitchen, employee properly stored food. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...calamari 53° in reach in cooler at kitchen being held less than four hours , operator covered food with ice.... Cut lettuce 46°, cheese 48° stored food in double container in salad reach in cooler at salad station being held less than four hours. Employee replace food in an one container. **Corrective Action Taken** **Warning**
03A-02-5
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/ **Warning**
53A-05-6
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. **Warning**
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...soup at reach in freezer. **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...soup in reach in cooler **Warning**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup , sauce in walk in cooler . Employee date marked **Corrected On-Site** **Warning**
02C-02-5
Basic - 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...fish in reach cooler . Employee removed fish . **Corrected On-Site** **Warning**
06-09-1
Basic - Stored food not covered...cooked potatoes, frenchies sauce, pasta in reach in cooler. Employee covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses...on the prep table , prep line through out establishment **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name...sauce, oil , vinegar squeezed bottles at kitchen, pizza station. **Warning**
02D-01-5
32
Nov 17, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator tomato sauce overnight (63F - Cooling). See stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator tomato sauce overnight (63F - Cooling).
01B-02-5
Basic - Hood soiled with grease.
23-03-4
70
Frequently Asked Questions
When was Le Sorelle last inspected?
The most recent health inspection at Le Sorelle on file is from Jan 22, 2026. The public record contains 13 inspections in total.
What is the most common violation at Le Sorelle?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Le Sorelle.
How does Le Sorelle compare to other restaurants in Boca Raton?
Le Sorelle most recently scored 55 out of 100, which is lower than the Boca Raton average of 74.
Has Le Sorelle's inspection record improved over time?
Yes. Recent inspections at Le Sorelle have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le Sorelle means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Le Sorelle inspected?
Based on the inspection history on file, Le Sorelle is inspected around four times per year on average.
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