THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SAGE BISTRO License Number: SEA1505172
Rank: Seating License Expiration Date: 04/01/2024
Primary Status: Ownership Changed Secondary Status:
Location Address: 6615 N ATLANTIC AVE
CAPE CANAVERAL, FL 32920

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/13/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 3 12
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
35A-06-4    Basic - 1 dead mouse on trap behind chest freezer in office/ storage. . Mouse discarded by operator **Repeat Violation** **Admin Complaint**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.small white boards **Warning**
16-01-4    Basic - Dishmachine has no data plate/operating specifications. Ecolab **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
13-04-4    Basic - Employee's with no beard guard/restraint while engaging in food preparation. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Replacing **Repeat Violation** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair. Stove knobs missing **Warning**
08A-26-4    Basic - Raw whole shell eggs stored above unwashed onions in the walk in cooler **Corrected On-Site** **Warning**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce made Saturday 45° 46° soup 47° **Warning**
02B-03-4    High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit reach in cooler pico 50° cut cabbage 52° blue cheese dressing 46° yogurt 46° **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by 1 dry rodent dry droppings found under prep table. **Repeat Violation** **Admin Complaint**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meat sauce cooling 45° 46° soup 47° made Saturday. each in cooler pico 50° cut cabbage 52° blue cheese dressing 46° yogurt 46° **Warning**
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup and meat sauce in deep plastic container covered. **Warning**
02B-04-4    Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing. Manager posted a sign for now. **Corrected On-Site** **Repeat Violation** **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.