What is Sadelle's Coconut Grove's health inspection score?

Sadelle's Coconut Grove has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sadelle's Coconut Grove last inspected?

Sadelle's Coconut Grove was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sadelle's Coconut Grove have?

Sadelle's Coconut Grove has 70 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sadelle's Coconut Grove safe to eat at?

Sadelle's Coconut Grove has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sadelle's Coconut Grove serve?

Sadelle's Coconut Grove serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sadelle's Coconut Grove

Name: Sadelle's Coconut Grove
Address: 3321 MARY ST, Miami, 33133
Rating: 0

3321 MARY ST, Miami

Last Inspected: 1/22/2026

▲Improving

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0Poor

American•Coconut Grove

Ranked #150 of 152 in Coconut GroveBetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

12x

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-117

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3321 MARY ST, Miami, FL 33133

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Violation Timeline

Jul 2022

1 inspections

1 high priority

1 intermediate

2 basic

Jul

Jun 2023

1 inspections

1 high priority

3 intermediate

6 basic

Aug 2025

1 inspections

8 high priority

2 intermediate

10 basic

Aug

Jan 2026

2 inspections

7 high priority

5 intermediate

24 basic

Inspection History

5 records on file

3 Routine - Food2 Routine

Jan 26

Routine - Food InspectionLatestCall Back - Complied

1 High2 Med9 Basic

12 total3 risk factors

57/100inspection score

−65 pts

High Priority (3)

−40 pts

03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (3)

−15 pts

02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized−5

Basic (4)

−10 pts

16Dishwashing facilities inadequate; no chemical test kit−2
23Nonfood-contact surfaces not clean−2
28Sewage/waste water not properly disposed(2x)−4
48Gas appliances not safe; boiler certificate not current−2

Base deductions−65 pts

Risk factor bonus (3× +5)−15 pts

Jan 26

Routine - Food InspectionWarning Issued

6 High3 Med15 Basic

24 total5 risk factors

0/100inspection score

−125 pts

High Priority (5)

−70 pts

01AFood obtained from unapproved sourceRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (4)

−35 pts

01CShellstock tags missing or shellstock commingled(3x)−15
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures(2x)−10
22Food-contact surfaces not clean and sanitized−5

Basic (7)

−20 pts

02DFood not properly labeled or not in original container(3x)−6
16Dishwashing facilities inadequate; no chemical test kit−2
23Nonfood-contact surfaces not clean−2
28Sewage/waste water not properly disposed(2x)−4
32Bathroom not clean or properly supplied−2
46Exits blocked or locked−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−125 pts

Risk factor bonus (5× +5)−25 pts

Aug 25

Routine - Food InspectionInspection Completed - No Further Action

8 High2 Med10 Basic

20 total5 risk factors

0/100inspection score

−122 pts

High Priority (5)

−80 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−30 pts

01CShellstock tags missing or shellstock commingled(2x)−10
04Facilities inadequate to maintain TCS food temperatures(2x)−10
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (4)

−12 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
23Nonfood-contact surfaces not clean−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−122 pts

Risk factor bonus (5× +5)−25 pts

Jun 23

Routine Inspection

1 High3 Med6 Basic

10 total

63/100inspection score

−51 pts

High Priority (2)

−20 pts

02Inadequate cold holding temperature−10
08Food-contact surfaces not properly sanitized−10

Intermediate (5)

−25 pts

14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (3)

−6 pts

29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
42Water not from approved source−2

Base deductions−51 pts

Jul 22

Routine Inspection

1 High1 Med2 Basic

4 total

81/100inspection score

−35 pts

High Priority (3)

−30 pts

02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
10Required employee training not completed−10

Intermediate (1)

−5 pts

22Food-contact surfaces not properly cleaned−5

Base deductions−35 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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