SAGES WEST BAY BISTRO
883 WEST BAY DR, Largo FL 33770 · 727-585-6600
Last inspected May 5, 2026 · 9 visits since October 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 50f, pizza sauce 48f, items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50f, pizza sauce 48f, items discarded.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 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. 0 ppm.
Accumulation of debris on exterior of warewashing machine.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna.
Accumulation of debris on exterior of warewashing machine.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near expo area. Operator placed items in reach-in freezer. a. coleslaw (54F - Cold Holding); b. sliced tomatoes (54F - Cold Holding); c. potato salad (51F - Cold Holding)
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink in ware washing. Operator removed bucket.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease buildup. Gaskets on reach-in cooler doors next to gas stove are soiled.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54 F, cooked chicken53 F cut lettuce 50 F in cooler near service window. Per manager temperatures taken this morning. Discussed placing cooling foods next to cold holding foods. Manager placed in freezer for quick chill down - cut tomatoes 54 F, feta 53 F, shredded mozzarella 57 F in cooler next to slicer. Manager moved foods to freezer for quick chill down. Manager scheduled service this day
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.
Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand wash sink in dish washing area.Reviewed with manager hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only. Bucket relocated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach in cooler near steam table. Reviewed with manager. Manager date marked lasagna
No handwashing sign provided at a hand sink used by food employees in dishwashing area
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set-up three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink located at entrance of kitchen. Operator installed paper towels.
Ice buildup in reach-in freezer located in prep area.
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.