La Sorelle Delray

20 SE 5 Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6007976

Official report

out of 100

Grade C

Safety score 80 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Complaint after follow-upRoutine inspection, Oct 1, 2026 · no violations cited

How the score was calculated

Starting score100
Complaint after follow-up on Oct 1
Counts in full until a follow-up finds the problems fixed
-20
Grade capped at C
An administrative complaint is still open
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct12026

Routine inspection

No violations found

First visitOct 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep302026B83Routine inspection5 violations, 2 high priority Warning issued

First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 3 Intermediate
What the inspector cited
High priority2
- 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....fresh mozzarella cheese 61°F, ricotta cheese 62°F, ham 60°F, cheese 61°F, cut tomatoes 61°F, capers 62°F, calamari 61°F, shrimp 62°F, cooked beets 62°F , eggplant parmesan 62°F , whipped cream 62°F in flip top reach in cooler . Food not prepped or portioned today , food being held more than 4 hours .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....fresh mozzarella cheese 61°F, ricotta cheese 62°F, ham 60°F, cheese 61°F, cut tomatoes 61°F, capers 62°F, calamari 61°F, shrimp 62°F, cooked beets 62°F, eggplant parmesan 62°F , whipped cream 62°F in flip top reach in cooler .
  Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued. Employee discarded food. ....butter 47°F, cheese 47°F in walk in cooler and shredded mozzarella cheese 45°F in reach in cooler at pizza station. food not prepped or portioned today , food being held less than 4 hours. Operator closed door properly.
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink at pizza station .
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled....cleaner spray bottle .
  Employee labeled.
  Fixed on the spot
Official report, on the Florida DBPR website

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.