THE SAGE BISCUIT CAFE LLC

Name: THE SAGE BISCUIT CAFE LLC
Address: 6656 CORTEZ RD W, BRADENTON, FL, 34210, US
Rating: 82.9

6656 CORTEZ RD W, BRADENTON, FL 34210

License #5105543

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

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Quick take

THE SAGE BISCUIT CAFE LLC in BRADENTON currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 1 major, 14 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed bottom shelves of all food prep tables with rust pitted surfaces.
[03F-02-5] 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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in back food preperation and hall with water stains, dust and soil.
[22-20-5] 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.

Warning Issued
[01B-02-5] 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.
[13-03-4] 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.
[14-11-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed silverware bucket in handwashing sink next to door to dining room. Operator removed silverware bucket.
[36-11-4] Floors not maintained smooth and durable. Observed multiple tiles throughout kitchen with missing pieces and cracked.
[02C-01-5] 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.
[05-09-4] 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.
[22-41-4] 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.
[03A-02-5] 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.

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