SAQUELLA CAFE
410 VIA DE PALMAS STE RRP 82, Boca Raton FL 33432
Last inspected Jun 16, 2026 · 10 visits since July 2023
MAY 25
OCT 25
MAR 26
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at ham (46F - Cold Holding); cheese (46F - Cold Holding), chef moved items to working cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001344 | Oct 30, 2025 | Jan 22, 2026 | $400 |
| 2--2024048845 | Jul 24, 2024 | Feb 26, 2025 | $400 |
| 2--2023019711 | Feb 9, 2023 | Apr 27, 2023 | $800 |
| 2--2021031932 | Jul 8, 2021 | Aug 11, 2021 | $400 |
| 2--2021030356 | Jun 24, 2021 | Aug 10, 2021 | $400 |
| 2--2019005081 | Jan 28, 2019 | Jun 25, 2019 | $550 |
| 2--2018010982 | Feb 2, 2018 | Jun 18, 2018 | $200 |
Inspection history
10 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Using paper towels as a food liners. Chef removed paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at ham (46F - Cold Holding); cheese (46F - Cold Holding), chef moved items to working cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine outside has signs of mold like substance inside unit, and green slime on the outside.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door is not self closing
Show the remaining 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled. Manager labeled
Mar 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. 2 new employees, hired for less than a month, without signed Employee Health Forms. Provided forms to operator and employees signed forms.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced oxygen tuna and salmon thawing in packages that states to remove packaging before thawing. Fish stored at 39 F. Educated operator on thawing fish, reduced oxygen packaging was removed from tuna and salmon.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above flip top cooler on cook line. Educated employee on storing beverage away from food preparation areas. Beverage was moved from food preparation area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer stored in bucket at 0 ppm. Employee corrected chlorine sanitizer to 100 ppm.
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter display counter, quiche (64F - Cold Holding). The item has been on the counter less than 1 hour. The item has been moved to a refrigerated display case. Not prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line steam table, cooked sweet potatoes (95F - Hot Holding). The item was reheated less than 3 hours ago. The sweet potatoes were moved to a cooler to cold hold. Not prepped or portioned today.
May 21, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon
May 20, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and immediately touched spatula toast and tater tots. Gloves not changed and hands not washed in between.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (50F - Cold Holding); salmon (50F - Cold Holding); cream cheese (64F - Cold Holding); cooked peppers (50F - Cold Holding); cooked spinach (50F - Cold Holding); cooked zucchini (50F - Cold Holding) in bane Marie at end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sweet potatoes (84F - Hot Holding); tater tots (80F - Hot Holding); on cook line. Out less than four hours. Reheated to 165F.
Toxic substance/chemical improperly stored. Windex and degreaser stored in prep area in back with food items and clean equipment Removed
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon
No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site hired over 60 days
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. On cook line bane Marie's
Food stored in a prohibited area. Rack of dry food items stored under exposed utility lines in back prep area
No handwashing sign provided at a hand sink used by food employees. At end of cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Interior Two door Reach in freezer outside of establishment unclean
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm).
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees. End of cook line
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cutlets over cooked potatoes walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (66F - Cold Holding); liquid egg whites (66F - Cold Holding) flip top on cook line. Not prepped or portioned. Out less than four hours. Moved to reach in cooler. Over stacked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (75F - Hot Holding) steam table on cook line. Out less than four hours. Related to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm)
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Near coffee machine
No handwashing sign provided at a hand sink used by food employees. End of cook line
Wiping cloth sanitizing solution stored on the floor. On cook line
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed wearing gloves and handling cellphone, touching unclean dishes, and immediately began handling creamer to prepare food. Not hand washing or gloves changed. Educated on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled raw shell eggs (61F - Cold Holding) on cook line. Operator states eggs not prepped or portioned today. Removed from Unit less than four hours ago. Ice bath filled up.
Toxic substance/chemical improperly stored. Spray bottle with cleaning solution stored with clean equipment on rack. Removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova cold smoked salmon
No paper towels or mechanical hand drying device provided at handwash sink. Dish wash hand sink
Spray bottle containing toxic substance not labeled. Spray bottle at coffee station in dining room Three spray bottles under dish machine Labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Left bathroom door
Floor area(s) covered with standing water. On cook line
Floor tiles missing and/or in disrepair. Cook line
No handwashing sign provided at a hand sink used by food employees. Kitchen cook line
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers at cook line bane Marie Removed and washed
Standing water in bottom of reach-in-cooler. Bane Marie across from cook line
Working containers of food removed from original container not identified by common name. Flour in upstairs prep room Salt in dry storage area
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. At the front bar area, two spray bottles of pink chemical not labeled. Employee labeled
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.