Saquella Cafe

410 Via de Palmas Ste Rrp 82, Boca Raton, FL 33432 · Permanent Food Service · License 6019747

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Vacuum breaker missing on splitter added to mop sink faucet.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
9 high priority (2 fixed by the Sep 15 follow-up, 6 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)
-36
Administrative complaint on Sep 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score52

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

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on splitter added to mop sink faucet.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 9 High priority
- 2 Intermediate
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  At dry storage area; 2 dented #10 cans (1 tomatoes, 1 pears). See stop sale.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At flip top; cut tomatoes (45°F - Cold Holding); blue cheese crumbles (45°F - Cold Holding); cream cheese (46°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top; cut tomatoes (45°F - Cold Holding); blue cheese crumbles (45°F - Cold Holding); cream cheese (46°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler overnight. See stop sale. At cook line; cooked potatoes (73°F - Cold Holding). Operator stated not prepared or portioned today held at room temperature/out of temperature control for less than 2 hours, added to time as a public health control written procedures, applied time marking.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At reach in freezer; raw fish stored over opened ready to eat pastries and desserts. Operator moved raw fish to bottom shelf.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At reach in cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Server handled soiled dishes while removing from customer table carrying to dish area then handled clean utensils and clean cups, prepared beverages and picked up plated food without washing hands. Operator discussed with employee who then washed hands.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employees entered kitchen and began preparing food without washing hands. Operator discussed with employees who then washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on splitter added to mop sink faucet.
  Advised Operator to install additional vacuum breaker.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Non-food grade lubricant stored over food preparation equipment (slicer/table). Operator removed.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At speed rack on cook line; cooked potatoes (64°F - Cooling 9:30/64°F 10:20). Operator stated cooling for 1 hour, at this rate will not reach 41°F within 6 hours, moved to walk-in cooler to facilitate faster cooling.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at front counter hand wash sink.
  Operator provided soap.
  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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.