Sage Biscuit Cafe
Last inspected: Feb 25, 2026
58
Score
Going back to 2022, Sage Biscuit Cafe has nine inspections in the public record. The most recent report on file is from Feb 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
By comparison, the average Bradenton facility scores 83, putting Sage Biscuit Cafe on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on their meat slicer. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee use their hand wash sink to fill a sanitizer bucket. Reviewed with the employee the proper use of the sink.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above food prep areas. Operator removed them. **Corrected On-Site**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris and grease buildup under the cook line. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed multiple missing chunks from floor tiles. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed cases of soda stored on the server floor. Operator placed them on shelves. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths thrown on the floor or left on the cook line. Operator made a sanitizer bucket and had the cook line cloths placed in it. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in dry goods containers. Operator removed them. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved.
14-09-4
58
Nov 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and broken in several places in the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-14: **Time Extended**
36-17-5
95
Nov 12, 2025
Routine - Food
7 critical violations. 3 major violations. 5 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked corned beef in the walk in cooler. Manager removed the shrimp. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pooled eggs in the walk in cooler. Manager removed the eggs. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter with eggs (49F - Cold Holding) stored on ice on the cook line, Cut melon(49F - Cold Holding) stored on ice in the expo area and Cooked potatoes (64F - Cold Holding) stored at room temperature on the cook line. Manager stated the items were stored on ice and at room temperature for approximately 1 hour. Manager placed the items in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. Butter on time as a public health control stored on the expo line with no time mark. Manager stated the butter was on time as a public heath control for approximately 1 hour. Manager placed a time mark on the butter. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Can of WD 40 stored next to bags of pancake mix on a shelf in the kitchen. Manager removed the WD 40. Can of oven cleaner stored next to cooking on a shelf in the kitchen. Manager removed the oven cleaner. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean dishes without washing their hands. Employee rewashed the dishes and washed the hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee cleaned and sanitized the slicer. **Corrected On-Site** **Warning**
22-02-4
Basic - Floor soiled/has accumulation of debris. Floors under all the equipment in the kitchen soiled. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and broken in several places in the kitchen. **Repeat Violation** **Warning**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all preparation tables in the kitchen soiled. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tube of corned beef hash thawing in standing waster on a preparation table in the kitchen. Manager placed the item in the walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Unclean building components, attachments or fixtures. Fan guard in the walk in cooler soiled. Employee cleaned the fan guard. **Corrected On-Site** **Warning**
36-50-4
20
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 4, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cheese and cut greens. Operator moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - 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. Observed 3 employees expired.
53B-14-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed missing cove base to the left of oven in kitchen.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed small white cutting board grooved. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on door handle of oven. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled.
23-03-4
64
Jan 19, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed five small cutting boards heavily grooved.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker on shelf above food prep area. Employee moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed rack of spoons with handles down. Manager inverted. **Corrected On-Site**
24-18-4
82
Aug 2, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
74
Feb 17, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one can of Sysco brand kidney beans. Operator removed beans from stock. **Corrected On-Site**
01B-01-4
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. Observed no cleanup plan in place. Inspector will email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food buildup and debris on slicer blade.
22-02-4
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. No employee reporting forms in place. Inspector will email.
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed c02 tanks not secured.
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one food prep employee with no beard net. **Repeat Violation**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris and buildup interior of microwave on cooks line.
22-08-4
55
Oct 24, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Sage Biscuit Cafe last inspected?
The most recent health inspection at Sage Biscuit Cafe on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Sage Biscuit Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Sage Biscuit Cafe.
How does Sage Biscuit Cafe compare to other restaurants in Bradenton?
Sage Biscuit Cafe most recently scored 58 out of 100, which is lower than the Bradenton average of 83.
Has Sage Biscuit Cafe's inspection record improved over time?
No. Recent inspections at Sage Biscuit Cafe have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sage Biscuit Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sage Biscuit Cafe inspected?
Based on the inspection history on file, Sage Biscuit Cafe is inspected around three times per year on average.
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