Le Sorelle
6020 N Federal Hwy, Boca Raton, FL 33487 · Permanent Food Service · License 6020452
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....green leafy 48°F, feta cheese 56°F stored in double container in flip top reach cooler at kitchen.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F....green leafy 48°F, feta cheese 56°F stored in double container in flip top reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours ...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...pasta 47°F in bottom shelf in reach in cooler at kitchen. Pasta cooked yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....green leafy 48°F, feta cheese 56°F stored in double container in flip top reach cooler at kitchen.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding bacon fat 98°F at cook line being held less than four hours.
Operator discarded food .
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...pasta 47°F in bottom shelf in reach in cooler at kitchen.
Pasta cooked yesterday. Stop sale issued . Operator discarded food.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.