SADELLE'S COCONUT GROVE

Violations (24)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line hollandaise sauce (81F - Hot Holding). As per operator less than 2 hours. Operator placed under heating lamp to reheat. **Corrective Action Taken**

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw packages of ground beef stored over puff pastry sheets. Operator removed. **Corrective Action Taken**

  High Priority

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed for containers of barley and pesto in walk in cooler.

  High Priority

• 01B-14-4CriticalCorrected on site

  Shell eggs in use or stored with cracks or broken shells. See stop sale.

  High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 eggs in walk in cooler cracked. Operator removed and discarded **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed for containers of barley and pesto in walk in cooler.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep counter sliced cheese (55F - Cold Holding). As per operator less than 3 hours. Operator placed into reach in cooler. **Corrective Action Taken**

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table spoon stored in water of 70F.

  Basic

• 38-01-4

  Light shield missing.

  Basic - Light shield missing. Observed at storage area of kitchen.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at all kitchen area hand sinks.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of ice cream machine soiled with dust and debris.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area reach in freezer soileď with spilled liquid.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered.

  Basic - Stored food not covered. Observed pitchers of water stored outside uncovered. Observed cooling rack of bagels and pastries stored uncovered in lobby waiter station. Operator placed at sheet pan on top rack. **Corrected On-Site**

  Basic

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout rear kitchen prep area.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at waiter station prep counter soiled.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink next to walk in cooler used to store containers.

  Intermediate

• 53A-01-7

  Manager or person in charge lacking proof of food manager certification.

  Intermediate - Manager or person in charge lacking proof of food manager certification. Observed expired for Christian Zacarias 12/9/2025.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for quaternary sanitizer.

  Intermediate

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed in container of powdered sugar.

  Basic

• 53A-05-6

  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/

  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/ Observed no certified manager present onsite with approximately 10 employees present.

  Intermediate

• 36-36-4

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed at entrance of prep kitchen area.

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees toothbrush and toothpaste stored on dry storage rack. Operator removed. **Corrected On-Site**

  Basic

• 36-63-4

  Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

  Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed hood system at cook line with build up condensation dripping onto prep counter.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed at dish washing area.

  Basic

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar at prep area.

  Basic