SADELLE'S COCONUT GROVE
3321 MARY ST, Miami FL 33133 · 305-789-2766
Last inspected Aug 3, 2026 · 10 visits since December 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Food with mold-like growth. See stop sale. Observed at walk in cooler 2 strawberries in containers molded. Chef removed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate13 Basic
What the inspector wrote — 24 findingsThe state's own report →
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.
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.
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
Stop Sale issued due to food not being in a wholesome, sound condition. Observed for containers of barley and pesto in walk in cooler.
Show the remaining 20 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at waiter station prep counter soiled.
Handwash sink used for purposes other than handwashing. Observed hand sink next to walk in cooler used to store containers.
Manager or person in charge lacking proof of food manager certification. Observed expired for Christian Zacarias 12/9/2025.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for quaternary sanitizer.
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.
Bowl or other container with no handle used to dispense food. Observed in container of powdered sugar.
Ceiling tile missing. Observed at entrance of prep kitchen area.
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.
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.
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 degrees Fahrenheit. Observed at cook line prep table spoon stored in water of 70F.
Light shield missing. Observed at storage area of kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed missing at all kitchen area hand sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of ice cream machine soiled with dust and debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area reach in freezer soileÄ with spilled liquid.
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.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout rear kitchen prep area.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter.
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 expired for Christian Zacharias 12/2025.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 108). Advised operator to stop use and utilize three compartment sink for final rinse.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine.
Ceiling tile missing. Observed in kitchen near employee restroom
Covered waste receptacle not provided in women's bathroom. Observed at shared employee restroom in kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee at prep area with no beard guard.
Floor area(s) covered with standing water. Observed at front line hand sink floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at prep area reach in freezer and at coffee area reach in ice freezer.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dish machine rinse and wash gauge not operating.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at front prep coolers.
No handwashing sign provided at a hand sink used by food employees. Observed at employee restroom.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cheese omelette (46F - Cooling). As per label from 1/20.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at kitchen prep area raw ground Sausage stored on same tray as ice cream. Operator removed.
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 prep cooler diced turkey (46F - Cold Holding) barley (52F - Cold Holding); cheese omelette (46F - Cold Holding), as per date labels from 1/19 and 1/20. Operator segregated to discard. Observed at cook line reach in cooler raw chicken (51F - Cold Holding); as per operator from the day before. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cheese omelette (46F - Cooling). As per label from 1/20.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler diced turkey (46F - Cold Holding) barley (52F - Cold Holding); as per date labels from 1/19 and 1/20. Operator segregated to discard. Observed at cook line reach in cooler raw chicken (51F - Cold Holding); as per operator from the day before. Operator removed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill container of pork sausage (119F - Hot Holding). As per chef less than 1 hour. Chef increased heat to begin reheating.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed establishment with no procedures. Provided establishment with firm to print.
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 expired for Christian Zacharias 12/2025.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 108). Advised operator to stop use and utilize three compartment sink for final rinse.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine.
Bowl or other container with no handle used to dispense food. Observed in containers of flour and dry barley. Operator removed.
Ceiling tile missing. Observed in kitchen near employee restroom
Covered waste receptacle not provided in women's bathroom. Observed at shared employee restroom in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones and drink bottles stored on prep counters. Operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee at prep area with no beard guard.
Floor area(s) covered with standing water. Observed at front line hand sink floor.
Food stored on floor. Observed at dry storage area 2 cases of plastic water bottles stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at prep area reach in freezer and at coffee area reach in ice freezer.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dish machine rinse and wash gauge not operating.
No Heimlich maneuver/choking sign posted. Provided operator with sign. Operator printed and posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at front prep coolers.
No handwashing sign provided at a hand sink used by food employees. Observed at employee restroom.
Old labels stuck to food containers after cleaning. Observed at drying rack tape on clean dishes.
Stored food not covered. Observed at prep line container of chives stored on top shelf uncovered. Observed at lobby portioned containers of syrup, cream cheese and ketchup stored uncovered. Operator covered.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate10 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Observed at dry storage shelf 1 can of apple sauce dented.
Food with mold-like growth. See stop sale. Observed at walk in cooler 2 strawberries in containers molded. Chef removed and discarded.
Raw animal food stored in same container as ready-to-eat food. Observed at prep area reach in cooler, packages of raw beef pieces stored with packages of cured fish.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw pooled eggs stored over containers of syrups. Chef removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at cook line reach in cooler, 6 containers of cooked barley date marked 8/14/25, for date of preparation.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at cook line reach in cooler, 6 containers of cooked barley date marked 8/14/25, for date of preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line reach in cooler chicken salad (45F - Cold Holding); egg salad (45F - Cold Holding). As per operator less than 2 hours from walk in cooler. Operator placed onto ice to rapid cool. Observed at coffee bar counter milk (63F - Cold Holding). As per employee for about 45 minutes. Operator placed into cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill container of pork sausage (112F - Hot Holding). As per chef less than 1 hour. Chef increased heat to begin reheating.
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 expired for Carlos Centeno 12/10/2024.
Handwash sink used for purposes other than handwashing. Observed hand sink at kitchen prep area and at coffee bar area used as dump sinks.
Bowl or other container with no handle used to dispense food. Observed throughout rear kitchen prep area in containers of flour, powdered sugar and rice.
Covered waste receptacle not provided in women's bathroom. Observed at employee designated unisex bathroom.
Dishmachine has no data plate/operating specifications. Observed for high temp dish machine.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored at front line prep table between coolers. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed throughout rear kitchen prep area in containers of flour, powdered sugar and rice. Chef removed.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at rear kitchen prep area microwave.
No handwashing sign provided at a hand sink used by food employees. Observed at employee designated bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
Stored food not covered. Observed at front line prep table, a basket of bread stored uncovered or without any over head protection.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
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.
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.
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.
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.
Bowl or other container with no handle used to dispense food. Observed in a container of flour and dried onions at dry storage area.
Covered waste receptacle not provided in women's bathroom. Observed at employee designated unisex bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed throughout, stored on prep counters.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at center prep area reach in cooler that stores platters.
In-use knife/knives stored in cracks between pieces of equipment. Observed at front cook line. Chef removed.
In-use tongs stored on equipment door handle between uses. Observed at back area cook line. Cook removed.
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.
No handwashing sign provided at a hand sink used by food employees. Observed at employee designated bathroom.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket in employee designated bathroom.
Wiping cloth sanitizing solution stored on the floor. Observed at rear cook line stored on floor. Chef removed and stored on lower shelf.
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.
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. Priority: Basic
Observed: Equipment in poor repair. Observed gaskets at reach in cooler at salad station torn. Priority: Basic
Sep 25, 2024Insp. Completed - Warning Given, PendingRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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. Priority: 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. Priority: 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. Priority: High Priority
Observed: No soap provided at handwash sink. Observed at bar area hand sink. Priority: Intermediate
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. Priority: Basic
Observed: Equipment in poor repair. Observed gaskets at reach in cooler at salad station torn. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at coffee shop reach in freezer. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers. Priority: 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. Priority: Basic
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Food stored in ice used for drinks. See stop sale. Observed bottle containing alcoholic drinks stored in ice bin by the bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above liquid pasteurized eggs located in the prep reach in cooler,sauté station.
Stop Sale issued due to adulteration of food product. Observed bottle containing alcoholic drinks stored on top of ice, located in the ice bin by the bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the smoked salmon.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers stored on the shelves by the ice machine.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and smoked salmon and cured salmon made it at home not identified as raw in the menu.
No handwashing sign provided at a hand sink used by food employees. At preparation area.
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon is offered at the menu. Parasite destruction letter was provided by ANOVA.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs at preparation table ambient temperature. As per operator for less than 30 minutes. Operator moved the eggs to a reach in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed dishwasher machine chlorine + 200 ppm at bar area.
Handwash sink used for purposes other than handwashing. Observed a plastic container inside of hand wash sink inside of hand wash sink bar area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and smoked salmon and cured salmon made it at home not identified as raw in the menu.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The food employees reporting agreement form was provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machines with black mold like substance. Operator started to clean the ice machines.
Carbon dioxide/helium tanks not adequately secured.
Cloth used as a food-contact surface. Observed wet towel on the bread.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between cutting boards and equipment at preparation area. Manager removed the knives.
No handwashing sign provided at a hand sink used by food employees. At preparation area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.