Sadelle's Coconut Grove

3321 Mary St, Miami, FL 33133 · Permanent Food Service · License 2336235

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Aug 3, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot), 5 intermediate, 13 basic; basic violations cost 12 at most
-45
Safety score55

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

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

24 violations found

First visitAug 3, 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.
24 violations found:
- 6 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed for containers of barley and pesto in walk in cooler.
  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
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line prep counter sliced cheese (55°F - Cold Holding). As per operator less than 3 hours. Operator placed into reach in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line hollandaise sauce (81°F - Hot Holding). As per operator less than 2 hours. Operator placed under heating lamp to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
Intermediate5
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed none available for quaternary sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed at waiter station prep counter soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand sink next to walk in cooler used to store containers.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed expired for Christian Zacarias 12/9/2025.
  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.
Basic13
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 10, In-use utensils properly stored: 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.
  In-use utensil stored in standing water less than 135°F.
  Observed at cook line prep table spoon stored in water of 70°F.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in container of powdered sugar.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at storage area reach in freezer soileÄ with spilled liquid.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed top of ice cream machine soiled with dust and debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed missing at all kitchen area hand sinks.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed throughout rear kitchen prep area.
  Ceiling tile missing.
  Observed at entrance of prep kitchen area.
  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.
  Floor soiled/has accumulation of debris.
  Observed at dish washing area.
- Code 38, Lighting: Light shield missing.
  Observed at storage area of kitchen.
- Code 40, Employee personal belongings: 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.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.