DirtyFLRestaurant Inspection Data

LE SORELLE

6020 North Federal Highway
Boca Raton, Florida, 33487
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8719523

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at salad station .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.... reach in cooler gaskets, door solid at kitchen.
  • 01B-07-4:High Priority - Food with mold-like growth. ..truffle sauce at reach in cooler . See stop sale. Operator discarded **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - 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 Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ..truffle sauce at reach in cooler .
  • 01B-02-5: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....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 . Repeat Violation
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clams tags not marked with last date served.
  • 22-02-4:Intermediate - 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 **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by big garbage can at kitchen, operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...container stored in handwashing sink . Operator removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at salad station, dishwashing area. Employee provided Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products...probe thermometer not working.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at salad station .
  • 53B-13-5:Intermediate - 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.
  • 02C-02-5:Intermediate - 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.

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8883523

  • 09-01-4: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**
  • 14-86-1: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
  • 01B-13-4: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-02-5: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.
  • 03A-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**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...chlorine

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8568121

  • 08B-12-5:Basic - Stored food not covered...rice , sauce , sea food , sauce in reach in cooler , walk in cooler . Employee covered Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner...calamari thawing in standing water at kitchen. Cook removed calamari. Corrected On-Site Repeat Violation Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Warning
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Warning
  • 53B-13-5:Intermediate - 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. Warning
  • 02C-02-5:Intermediate - 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 Warning

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8341346

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe lasagna defrosting at room temperature.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 53A-05-6: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/

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8256522

  • N/A:No Violations Were Observed