SAGE SUSHI LOUNGE
3808 SUN CITY CENTER BLVD, Ruskin FL 33573 · 813-213-9183
Last inspected Mar 5, 2026 · 7 visits since September 2023
FEB 24
NOV 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021039813 | Aug 17, 2021 | Oct 6, 2021 | $400 |
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura mix 60 F on counter, employee placed shrimp placed in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Food stored on floor. Container of flour on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Show the remaining 3 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, removed at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Time/temperature control for safety food thawed in an improper manner. Noodles and beef thawing on counter. Manager placed in cooler.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked shrimp and chicken in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Food stored on floor. Frying oil on floor, employee removed at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler, manager removed at time of inspection.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 63 F, rice 54 F on counter. Employee placed rice in 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. Sushi rice not time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar.
Handwash sink not accessible for employee use at all times. Container in handwash sink, manager removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted next to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 67 F, tempura batter 76 F on counter. Employee placed in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar.
Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to ice machine.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls next to microwave not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with seasonings. Employee removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf with restaurant food, employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat above plates, employee removed at time of inspection.
Food stored on floor. Container of flour on floor in kitchen, employee removed at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in boba tea powder.
Single-service articles not stored inverted or protected from contamination. To go box not inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter at sushi bar.
Working containers of food removed from original container not identified by common name. Container of flour not labeled.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Operator renewed license at time of inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near office temped 70 F ran approximately 2 minutes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Food stored on floor. Container of corn starch on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in boba tea powder.
Single-service articles improperly stored. Chop sticks on floor next to walk in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted at sushi bar, employee inverted at time of inspection.
Working containers of food removed from original container not identified by common name. Boba tea powder not labeled, operator labeled at time of inspection.
Nov 28, 2023□ 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 ▾
Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection.
Sep 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice 111 F, discussed time as a public health control for rice.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Handwash sink used for purposes other than handwashing. Strainer with carrots in handwash sink on cook line. Operator removed at time of inspection.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at sushi bar not inverted.
Food stored on floor. Container of flour on floor on cook line. Eggs on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, employee removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temped 79 F, operator emptied water at time of inspection.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed room with day bed and tv.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over carrots in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Mop in bucket next to walk in cooler.
Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection.
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.