SAGE BISCUIT CAFE LLC

Name: SAGE BISCUIT CAFE LLC
Address: 1401 MANATEE AVE W STE 100, BRADENTON, FL, 34205, US
Rating: 87.2

1401 MANATEE AVE W STE 100, BRADENTON, FL 34205

License #5105207

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

87.2 Grade B / 100

Solid Health Score

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Quick take

SAGE BISCUIT CAFE LLC in BRADENTON currently holds an InspectFL Health Score of 87.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 5 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 25, 2026 shows 9 observation rows: no critical rows, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved.
[21-12-4] 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.
[31A-11-4] 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.
[36-17-5] Floor tiles missing and/or in disrepair. Observed multiple missing chunks from floor tiles.
[08B-38-4] Food stored on floor. Observed cases of soda stored on the server floor. Operator placed them on shelves.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed food debris and grease buildup under the cook line.
[12B-07-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on their meat slicer.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in dry goods containers. Operator removed them.

Disposition: Administrative complaint recommended
[12A-13-4] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee cleaned and sanitized the slicer.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles cracked and broken in several places in the kitchen.
[41-10-4] 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.
[12A-27-4] 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.
[08A-05-6] 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.
[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. 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.
[06-01-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all preparation tables in the kitchen soiled.
[08A-20-5] 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.
[03A-02-5] 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.
[36-73-4] Floor soiled/has accumulation of debris. Floors under all the equipment in the kitchen soiled.
[36-50-4] Unclean building components, attachments or fixtures. Fan guard in the walk in cooler soiled. Employee cleaned the fan guard.

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