Saquella Caffe
Last inspected: Mar 13, 2026
100
Score
Saquella Caffe appears in inspection records 11 times, starting in 2022. The most recent visit was on Mar 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around eight violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average for Boca Raton sits at 74, putting Saquella Caffe on the better side of that line. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Food-Licensing Inspection
No violations found.
100
Mar 12, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - 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. **Corrected On-Site**
11-26-1
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
06-09-1
Basic - 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. **Corrected On-Site**
21-07-4
78
Oct 30, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
74
May 21, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
02B-01-5
90
May 20, 2025
Food-Licensing Inspection
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Windex and degreaser stored in prep area in back with food items and clean equipment Removed **Corrected On-Site** **Warning**
41-10-4
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Warning**
12A-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - 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 **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line bane Marie's **Warning**
14-09-4
Basic - Food stored in a prohibited area. Rack of dry food items stored under exposed utility lines in back prep area **Warning**
08B-37-4
Basic - No handwashing sign provided at a hand sink used by food employees. At end of cook line **Warning**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior Two door Reach in freezer outside of establishment unclean **Warning**
22-16-4
26
Jul 16, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
26
Sep 26, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle with cleaning solution stored with clean equipment on rack. Removed. **Corrected On-Site**
41-10-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
12A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova cold smoked salmon
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash hand sink **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at coffee station in dining room Three spray bottles under dish machine Labeled **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Left bathroom door
32-04-4
Basic - Floor area(s) covered with standing water. On cook line
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cook line
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen cook line
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers at cook line bane Marie Removed and washed **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Bane Marie across from cook line
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Flour in upstairs prep room Salt in dry storage area
02D-01-5
33
Jul 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled. At the front bar area, two spray bottles of pink chemical not labeled. Employee labeled **Corrected On-Site**
41-17-4
90
Apr 11, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muesli (53F - Cold Holding) at 10:30 since 7:30 - 47F at 11:20; cream cheese (53F - Cold Holding) at 10:40 since 7:30 - 53F at 11:20 ; tuna salad (51F - Cold holding) at 10:40 since 7:30 - 49F at 11:20. Per operator items not prepped or portioned today. Recommended moving to walk in to rapidly chill. **Corrective Action Taken** - From follow-up inspection 2023-04-11: Muesli 51F-54F ; cream cheese 51F ; tuna salad 47F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-04-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For iodine sanitizer at front counter dishwasher - From follow-up inspection 2023-04-11: **Time Extended**
16-36-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-04-11: Operator No current internet connection **Time Extended**
50-09-4
67
Apr 10, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. No hand wash sink at added second floor sheeter machine in prep area **Warning** - From follow-up inspection 2023-02-08: **Time Extended** - From follow-up inspection 2023-02-09: **Time Extended** - From follow-up inspection 2023-04-10: **Time Extended**
51-16-7
90
Jul 13, 2022
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At outside cooler, milk (47F). Items in cooler overnight. Items discarded. At front counter cooler #2, heavy cream (54F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale At cookline, Pooled eggs 54FCold Holding. More ice added to container to cool to 41F **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-13: **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. On cookline behind cooking equipment. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. At back prep area over prep table an single service items. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
35B-02-4
78
Frequently Asked Questions
When was Saquella Caffe last inspected?
The most recent health inspection at Saquella Caffe on file is from Mar 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Saquella Caffe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Saquella Caffe.
How does Saquella Caffe compare to other restaurants in Boca Raton?
Saquella Caffe most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Saquella Caffe's inspection record improved over time?
Yes. Recent inspections at Saquella Caffe have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Saquella Caffe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Saquella Caffe inspected?
Based on the inspection history on file, Saquella Caffe is inspected around three times per year on average.
Nearby Restaurants