FIORELLAS

Name: FIORELLAS
Address: 7008 CHARLESTON SHORES BLVD, LAKE WORTH, FL, 33467, US
Rating: 74

7008 CHARLESTON SHORES BLVD, LAKE WORTH, FL 33467

License #6011942

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FIORELLAS in LAKE WORTH currently holds an InspectFL Health Score of 74 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 12 total violations — 6 critical, 2 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 14, 2026 shows 12 observation rows: 6 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage rack, box of surface cleaner stored on shelf with food items.
[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.
[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 .
[14-31-5] Nonfood-grade bags used in direct contact with food. At walk in cooler and freezer, cooked meatballs stored in direct contact with non food grade bags. Advised operator of proper storage.

Community reaction

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Community pulse