SADELLE'S COCONUT GROVE
3321 Mary Street
Miami, Florida, 33133
Dinner Key
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/12/2025
High Priority
3
Intermediate
1
Basic
12
Total
16
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour and dried onions at dry storage area.
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee designated unisex bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed throughout, stored on prep counters.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at center prep area reach in cooler that stores platters. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at front cook line. Chef removed. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at back area cook line. Cook removed. **Corrected On-Site**
- 10-01-5: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 containers of flour and rice at center prep area. Operator removed and stored up right. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employee designated bathroom.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket in employee designated bathroom.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at rear cook line stored on floor. Chef removed and stored on lower shelf. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed for squeeze bottles of oil, containers of salt and nuts at front prep line. Operator placed labels onto containers. **Corrected On-Site** **Repeat Violation**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed at front prep area, wiping cloth used to cover bread in basket. Employee removed. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front prep line tuna salad (52F - Cold Holding). As per employee for about 1 hour during prep from reach in cooler. **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front cook line sausage (120F - Hot Holding). As per cook for 30 minutes. Employee placed onto stove top to reheat. **Corrective Action Taken** **Repeat Violation**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed some certifications expired for designated food managers Renzo Hildebre Mellado 1/23/2020 Carlos Centeno 12/10/2019.
Food safety inspection conducted on 3/12/2025 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 9/26/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 24-05-4:Basic - - From initial inspection : Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at cook line on shelf with no over head protection. **Warning** Priority: Basic - From follow-up inspection 2024-09-26: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Observed: Equipment in poor repair. Observed gaskets at reach in cooler at salad station torn. **Warning** Priority: Basic - From follow-up inspection 2024-09-26: **Time Extended**
Food safety inspection conducted on 9/26/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/25/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Inspection Details:
- 24-05-4:Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at cook line on shelf with no over head protection. **Warning** Priority: Basic
- 14-11-5:Basic - Observed: Equipment in poor repair. Observed gaskets at reach in cooler at salad station torn. **Warning** Priority: Basic
- 14-69-4:Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at coffee shop reach in freezer. **Warning** Priority: Basic
- 31B-03-4:Intermediate - Observed: No soap provided at handwash sink. Observed at bar area hand sink. **Warning** Priority: Intermediate
- 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers. **Warning** Priority: Basic
- 01B-02-5:High Priority - Observed: 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 degrees Fahrenheit. Observed at salad prep station, Canadian bacon (47F - Cold Holding); cheddar cheese (63F - Cold Holding); folded eggs (60F - Cold Holding); chopped boiled eggs (47F - Cold Holding); chopped turkey (60F - Cold Holding); chopped chicken (51F - Cold Holding); cooked shrimp (63F - Cold Holding). As per date labels from 9/20/, 9/21, 9/22 and 9/23. Operator segregated items to discard. **Warning** Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at salad prep station, Canadian bacon (47F - Cold Holding); cheddar cheese (63F - Cold Holding); folded eggs (60F - Cold Holding); chopped boiled eggs (47F - Cold Holding); chopped turkey (60F - Cold Holding); chopped chicken (51F - Cold Holding); cooked shrimp (63F - Cold Holding). As per date labels from 9/20/, 9/21, 9/22 and 9/23. Operator segregated items to discard. Observed at prep table tuna salad (55F - Cold Holding); as per chef about 2 hours. Chef placed onto ice to cool. **Corrective Action Taken** **Warning** Priority: High Priority
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at prep table melted butter (88F - Hot Holding); as per chef about 1 hour, chef placed onto heater to heat. **Corrective Action Taken** **Warning** Priority: High Priority
- 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. Observed at cook line a container of salt and flour not labeled. **Warning** Priority: Basic
Food safety inspection conducted on 9/25/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).