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Licensee
Name:
SAQUELLA CAFFE
License Number:
SEA6019747
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
410 VIA DE PALMAS UNIT 82 BOCA RATON, FL 33432
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/10/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit.
sweet potatoes 61°F, cooked beef 60°F, chicken 51°F, ground Beef 50°F, steak 50°F, Tuna 50°F, for less than 2 hours.
Operator placed items into walk in cooler. **Corrective Action Taken**
High Priority - Cook switched from working with raw liquid egg to ready-to-eat omelette without washing hands and changing gloves.
Reviewed proper procedure with cook after he wash hands and change gloved. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Chef called for service. Machine was repaired during inspection 75ppm.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Portioned Butter in wait area 70°F- 72°F for more than 4.5 hours. See stop sale..
Reviewed TPHC with chef and emailed form.
Chef filled out the form and placed a time label on fresh portioned butter.
Desserts in display cooler:
Display cooler : mousse 51°F, strawberry cheese cake 51°F, strawberry short cake 50°F, for less than 2 hours stated chef.All items were moved into walk in cooler. desserts went down to 40°F during inspection.
**Corrected On-Site** **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks going from raw liquid eggs to ready to eat omelette.
Reviewed proper procedure and cook wash hands and change gloves. **Corrected On-Site**
Intermediate - Cold holding equipment, drawers under grill not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Ambient temperature in upper drawer 60°F and lower 50°F, not able able to close drawers tightly.
Chef stated that repairman was already notified and will be here tomorrow with a new part. **Corrective Action Taken**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
