Sadelle's

501 E Camino Real, Boca Raton, FL 33432 · Permanent Food Service · License 6011716

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
4 high priority (1 fixed by the Sep 25 follow-up, 3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot)
-21
Administrative complaint on Sep 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

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

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 4 High priority
- 2 Intermediate
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  1 dented can of apple sauce. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  waffle area flip top; cooked egg (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cooked shrimp (47°F - Cold Holding) operator states items out of temperature for approximately 2 hours. Items not prepared or portioned today. Operator put to quick chill in walk in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw caviar stored over top of burger buns. Operator moved and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wiped face with gloved hand then continued food preparation without washing hands. Informed operator of proper handwashing, employee then washed hands.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Time is used for hollandaise sauce, Emailed form to be filled out.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink at front of kitchen was blocked by stack of dish racks. Operator moved item.
  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.
Stop sale: An order that the food can’t be sold or served.