FIORELLAS

Name: FIORELLAS
Address: 7008 CHARLESTON SHORES BLVD, LAKE WORTH, FL, 33467, US
Rating: 79

7008 CHARLESTON SHORES BLVD, LAKE WORTH, FL 33467

License #6011942

79 Grade C / 100

Mixed Health Record

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Quick take

FIORELLAS in LAKE WORTH currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 11 total violations — 5 critical, 2 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bins not inverted. Operator corrected.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage rack, box of surface cleaner stored on shelf with food items.
[14-86-1] 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.
[36-34-5] 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.
[08A-05-6] 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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At pizza station, knife stored in between equipment. Operator removed.
[53B-01-5] 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.
[40-06-5] 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.
[03D-02-5] 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] 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.
[03D-15-4] 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 .

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