Sage Bistro
Last inspected: Feb 25, 2026
50
Score
Sage Bistro appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Feb 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
That's lower than the typical Cape Canaveral restaurant, which scores around 76. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler across from oven. Raw scallops on shelf over mushrooms. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna and raw salmon in commercial packaging bearing indicator label
01B-13-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents at host stand
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Along upper door seams
16-21-4
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 tuna and raw salmon in commercial packaging bearing indicator label. SEE STOP SALE
06-09-1
50
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lasagna in reach in cooler. Operator moved **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing in house made dressings section
02B-01-5
Intermediate - Misrepresentation of a fruit or fruit juice. Margarita on drink menu uses mixer with lime as garnish. Not fresh squeezed into drink
52-02-4
Basic - Food stored on floor. Oil containers on the floor in dry storage. Operator moved **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Over dish area
36-24-5
64
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
1 critical violation.
View 1 violation
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**
22-41-4
86
Feb 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
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**
22-41-4
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.
12A-09-4
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**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in service alley being used as dump sink. Netting in well
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight
32-04-4
Basic - Equipment in poor repair. Multiple torn gaskets
14-11-5
Basic - Food stored on floor. Cooking oil in dry storage room and plastic bottles behind the bar are stored on the floor
08B-38-4
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
23-03-4
45
Sep 4, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
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**
08A-05-6
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
01B-13-4
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
03A-02-5
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**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen is being used to fill buckets and as dump sink
31A-11-4
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 is not marked in all listed locations on menus. Operator marked **Corrected On-Site**
02B-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled
23-03-4
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
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on front of oven door. Operator moved **Corrected On-Site**
10-20-4
37
Feb 20, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Mule cups
14-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in flip top of reach in cooler still have stickers.
08B-39-4
Basic - Uncleanable knife block in use to store knives. Wooden knife block in Kitchen
14-55-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled
22-16-4
74
Sep 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
82
Apr 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
32-04-4
95
Dec 16, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sage Bistro last inspected?
The most recent health inspection at Sage Bistro on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sage Bistro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Sage Bistro.
How does Sage Bistro compare to other restaurants in Cape Canaveral?
Sage Bistro most recently scored 50 out of 100, which is lower than the Cape Canaveral average of 76.
Has Sage Bistro's inspection record improved over time?
Yes. Recent inspections at Sage Bistro have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sage Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sage Bistro inspected?
Based on the inspection history on file, Sage Bistro is inspected around three times per year on average.
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