SAGE BISCUIT CAFE LLC
6656 CORTEZ RD W, Bradenton FL 34210 · 941-792-3970
Last inspected Apr 2, 2026 · 15 visits since July 2023
JAN 25
MAR 25
AUG 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed approximately 15 mold biscuits in Alto Shaam warming unit in back food preparation area. Operator voluntarily discarded product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025026067 | Mar 18, 2025 | Jun 30, 2025 | $800 |
| 7--2025002935 | Jan 13, 2025 | Feb 10, 2025 | $800 |
| 7--2023048268 | Jul 13, 2023 | Oct 2, 2023 | $200 |
| 7--2021032735 | Jul 14, 2021 | Aug 20, 2021 | $800 |
| 7--2021018115 | Apr 19, 2021 | May 19, 2021 | $400 |
| 7--2015035464 | Aug 5, 2015 | Sep 10, 2015 | $400 |
Inspection history
15 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on raw shell eggs and hollandaise sauce. Operator added time mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink slime in ice machine in kitchen hall. Operator cleaned and sanitized area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in back food preperation and hall with water stains, dust and soil.
Equipment in poor repair. Observed bottom shelves of all food prep tables with rust pitted surfaces.
Show the remaining 1 finding ▾
Floors not maintained smooth and durable. Observed missing and chipped floor tile through out the kitchen.
Dec 3, 2025□ 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 ▾
Equipment in poor repair. Observed bottom of food preparation table in back prep area with rust pitted surface. Observed bottom of table in hall next to 2 door reach-in cooler with rust pitted surface.
Floors not maintained smooth and durable. Observed multiple tiles throughout kitchen with missing pieces and cracked.
Dec 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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. Observed chlorine dish machine at 0 ppm. Operator discontinued use of chlorine dish machine for sanitizing and set up 3 compartment sink to sanitize.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sautéed portobello mushrooms in 2 door reach-in cooler with a date mark of 11/22/25. Operator voluntarily discarded product.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in 3 door reach-in cooler across from burners on cook line raw shrimp at 50F, cooked shrimp at 50F, crab cakes at 47F, crab meat at 47F, guacamole at 50F, stated items had been in cooler since day before. Operator called equipment repair. Operator voluntarily discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in 3 door reach-in cooler across from burners on cook line raw shrimp at 50F, cooked shrimp at 50F, crab cakes at 47F, crab meat at 47F, guacamole at 50F, stated items had been in cooler since day before. Operator voluntarily discarded products.Operator called equipment repair.
Handwash sink used for purposes other than handwashing. Observed silverware bucket in handwashing sink next to door to dining room. Operator removed silverware bucket.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without a hair restraint. Employee put on hair restraint.
Equipment in poor repair. Observed bottom of food preparation table in back prep area with rust pitted surface. Observed bottom of table in hall next to 2 door reach-in cooler with rust pitted surface.
Floors not maintained smooth and durable. Observed multiple tiles throughout kitchen with missing pieces and cracked.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in 3 door reach-in cooler across from burners on cooks line. Operator replaced ambient thermometer.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on 2 door make station across from oven with cut marks.
Equipment in poor repair. Observed bottom shelf of food predation table in back food preparation area with rust pitted surface.
Floors not maintained smooth and durable. Observed multiple areas floor through out kitchen with cracked missing tiles.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach-in cooler shelf's across from oven with rust pitted surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in produce cooler shelves with rust.
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Operator discontinued use of dishwasher machine for sanitizing and set up 3 compartment sink to sanitize. Operator called dishwasher machine repair.
Food with mold-like growth. See stop sale. Observed approximately 15 mold biscuits in Alto Shaam warming unit in back food preparation area. Operator voluntarily discarded product.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on 2 door make station across from oven with cut marks.
Equipment in poor repair. Observed bottom shelf of food predation table in back food preparation area with rust pitted surface.
Floors not maintained smooth and durable. Observed multiple areas floor through out kitchen with cracked missing tiles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underside of soda dispenser soiled with black mold like substance. Employee cleaned and sanitized area.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach-in cooler shelf's across from oven with rust pitted surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in produce cooler shelves with rust.
Mar 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line and at stem table with cut marks.
Equipment in poor repair. Observed bottom shelves of food preparation tables in back food preparation area rusted and pitted.
Floors not maintained smooth and durable. Observed floor through out kitchen not smooth and cleanable.
Reach-in cooler shelves with rust that has pitted the surface. Observed on cook line reach in cooler shelves rusted and pitted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted and pitted shelves in walk-in cooler 2.
Mar 18, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings under dry storage rack across from ice machine on floor along wall. Observed Approximately 5 rodent droppings between and behind ice machines on floor. Observed Approximately 5 rodent droppings between wall and reach in cooler on cook line on floor along wall. Observed Approximately 10 rodent droppings on floor along wall between dish rack shelf and 2 door reach-in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for sanitizer buckets.
Bowl or other container with no handle used to dispense food. Observed cup being used as scoop in salmon. Employee removed cup.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line and at stem table with cut marks.
Equipment in poor repair. Observed bottom shelves of food preparation tables in back food preparation area rusted and pitted.
Floors not maintained smooth and durable. Observed floor through out kitchen not smooth and cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife in crack between make stations. Employee removed knife.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of container in flour. Employee removed container.
Reach-in cooler shelves with rust that has pitted the surface. Observed on cook line reach in cooler shelves rusted and pitted.
Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler in waitstaff area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted and pitted shelves in walk-in cooler 2.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind ovens on cook line soiled with excess grease.
Mar 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
Equipment in poor repair. All shelves under the the preparation tables in back preparation table rusted.
Standing water in bottom of reach-in-cooler. Reach in cooler in the wait station area.
Jan 14, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slice blade soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise sauce made with raw eggs listed on the menu with no identifier.
Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
Equipment in poor repair. All shelves under the the preparation tables in back preparation table rusted.
Standing water in bottom of reach-in-cooler. Reach in cooler in the wait station area.
Jan 13, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate8 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled utensils without washing hands. Employee removed the utensils to be sanitized and washed their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. The employee was informed and properly washed their hands..
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat pancake batter in to reach in cooler on the cook line. Employee removed the shrimp. Raw bacon stored over ready to eat pot pie filling in the walk in cooler. Employee removed the bacon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon in the walk in cooler. Employee removed the bacon.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 50 rodent droppings under the dry storage rack in the dry storage area. Observed approximately 10 rodent droppings on cans of black beans on the dry storage shelf. Employee discarded the items. Observed approximately 10 rodent droppings on top of a boxes of food in the dry storage area. Employee discarded the items. Observed approximately 50 rodent droppings behind and beside the convention oven in the back kitchen area. Observed approximately 20 rodent droppings on the floor under equipment on the cook line. Observed 2 rodent droppings in a container of brown sugar brown sugar in the dry storage area. Employee discarded the sugar.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 10 rodent droppings on cans of black beans on the dry storage shelf. Employee discarded the items. Observed approximately 10 rodent droppings on top of a boxes of food in the dry storage area. Employee discarded the items. Observed 2 rodent droppings in a container of brown sugar brown sugar in the dry storage area. Employee discarded the sugar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler on the left side of the cook line. Cook line; America cheese (52F - Cold Holding); Feta cheese (51F - Cold Holding); Provolone cheese (50F - Cold Holding); Leafy greens (58F - Cold Holding); Cut melon (53F - Cold Holding); Sour cream (53F - Cold Holding); Cooked potatoes (54F - Cold Holding) Manager stated the items were stored in the reach in cooler for 1 hour. Employee placed the items in the bottom section of the reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pooled and shell eggs stored on time as a public health control with no time marked. Employee stated the items had been on time for approximately 1 hour. Employee marked the items.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Owner was notified on 1/9/25 that one of their employees had been diagnosed with HEP A and failed to report to the division.
Employee did not report symptoms/diagnosis of a disease transmissible through food to the person in charge. DOH was notified that the employee was diagnosed with HEPATITIS A on 1/1/25 the employee did not notify the owner until 1/9/25.
Food-contact surface soiled with food debris, mold-like substance or slime. Slice blade soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise sauce made with raw eggs listed on the menu with no identifier.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the back kitchen area soiled. Ice bin on the soda machine in the front counter area soiled.
Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Employee was informed and placed a beard restraint on.
Equipment in poor repair. All shelves under the the preparation tables in back preparation table rusted.
Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen and the front counter area soiled.
Food stored on floor. Container of biscuits and potatoes stored on the floor on the cook line. Employee placed the items on a shelf.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the all reach in coolers on the cook line soiled.
Standing water in bottom of reach-in-cooler. Reach in cooler in the wait station area.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on the bottom shelves of all food prep tables rust and pitting.
Equipment in poor repair. Observed broken rusted shelf in back food prep area.
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken 50F, beef steak 50F, salmon 50F, curry chicken salad 50F, caramelized onion 50F, strawberry stuffed French toast 50F, sliced ham 50F, sliced turkey 50F, cottage cheese 50F, tomato mixture 50F. In reach-in cooler next to door on cookline. Operator stated that items had been in reach-in cooler since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 50F, beef steak 50F, salmon 50F, curry chicken salad 50F, caramelized onion 50F, strawberry stuffed French toast 50F, sliced ham 50F, sliced turkey 50F, cottage cheese 50F, tomato mixture 50F. In reach-in cooler next to door on cookline. Operator stated that items had been in reach-in cooler since the previous day.
Non-pitting surface rust on food-contact equipment. Observed on the bottom shelves of all food prep tables rust and pitting.
Bowl or other container with no handle used to dispense food. Observed no handle container being used to dispense flour and sugar.
Employee with no beard guard/restraint while engaging in food preparation. Observed two employees without beard guards. Employees put on beard guards.
Equipment in poor repair. Observed broken rusted shelf in back food prep area.
Food not stored at least 6 inches off of the floor. Observed bottles of honey and syrup on floor in front waitstaff area. Employee moved bottle to shelf.
Open dumpster lid. Observed lid on shared dumpster open. Employee closed lid.
Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach-in cooler on cooks line across from burners.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Observed missing tiles near cooks line and under handwashing sink near cooks line.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cooks wiping gloved hands on their clothing and then continue with food preparation. Educated operator on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 50F, Ambient egg temperature at 50F in walk in cooler in preparation area.
Food-contact surface soiled with food debris, mold-like substance or slime.Mixer head soiled with food debris. Observed fountain soda dispenser with soil build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks on preparation tables.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard.
Floor tiles missing and/or in disrepair. Observed missing tiles near cooks line and under handwashing sink near cooks line.
Food not stored at least 6 inches off of the floor. Observed pickles on floor in walk-in cooler in kitchen area.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
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. Dishmachine chlorine sanitizer reading 00ppm. Chef called the technician and set up a sanitizer bay in the three compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 97F stored in hot holding on the cook line. Chef stated the sausage had been in hot holding for 1 hour. Chef reheated the sausage to 178F and placed it in hot holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Toxic substance/chemical improperly stored. WD-40 stored next to food on the hood of the reach in cooler in the preparation area. Employee removed the WD -40.
Food-contact surface soiled with food debris, mold-like substance or slime. Slice blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets and three compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and reviewed the form. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Floor not cleaned when the least amount of food is exposed.
Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen and the front counter area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Floor tiles missing and/or in disrepair. Several floor tiles missing though out the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves though out the kitchen soiled. Gaskets on the dessert reach in cooler in the front counter area soiled.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting tomatoes before washing. Employee washed the cut and uncut tomatoes.
Standing water in bottom of reach-in-cooler. Reach in cooler on the right side of the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
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.