SAGE BISTRO
6615 N ATLANTIC AVE STE 3
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - 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. 0ppm **Warning** - From follow-up inspection 2025-02-18: 10ppm **Time Extended**
Food safety inspection conducted on 2/18/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/10/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight
- 14-11-5:Basic - Equipment in poor repair. Multiple torn gaskets
- 08B-38-4:Basic - Food stored on floor. Cooking oil in dry storage room and plastic bottles behind the bar are stored on the floor
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods and fire suppression lines over cook line have an accumulation of grease dripping. Walk in cooler shelves have an accumulation of mold like substance
- 22-41-4:High Priority - 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. 0ppm **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw meat with gloved hands and then began touching clean plates and equipment handles without changing gloves and washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In garnish well behind the bar blue cheese stuffed olives (56F - Cold Holding). In flip top of reach in cooler on cook line cut lettuce (57F - Cold Holding). Stored above fill line of unit **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in service alley being used as dump sink. Netting in well
Food safety inspection conducted on 2/10/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 9/4/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw mahi and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements SEE STOP SALE
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on front of oven door. Operator moved **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf over spinach. Operator moved **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In service aisle butter (75F - Cold Holding); cut lettuce (54F - Cold Holding). Discussed use of TPHC and issued documentation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. First aid kit, bottle of rubbing alcohol and pest sprays on shelf over prep table in kitchen. Operator moved **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen is being used to fill buckets and as dump sink
- 02B-04-5: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 is not marked in all listed locations on menus. Operator marked **Corrected On-Site**
Food safety inspection conducted on 9/4/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).