Sage Sushi Lounge
Last inspected: Mar 5, 2026
64
Score
Going back to 2022, Sage Sushi Lounge has nine inspections in the public record. Sage Sushi Lounge was last inspected on Mar 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited five times.
Compared to other Ruskin restaurants (averaging 75), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura mix 60 F on counter, employee placed shrimp placed in reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Container of flour on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Noodles and beef thawing on counter. Manager placed in cooler. **Corrected On-Site**
06-01-5
64
Oct 23, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked shrimp and chicken in reach in cooler.
08A-05-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler.
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler, manager removed at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Frying oil on floor, employee removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
67
Apr 24, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - 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. Sushi rice not time marked.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 63 F, rice 54 F on counter. Employee placed rice in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter. **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted next to walk in cooler. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
47
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Feb 15, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Operator renewed license at time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near office temped 70 F ran approximately 2 minutes.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Container of corn starch on floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in boba tea powder.
10-01-5
Basic - Single-service articles improperly stored. Chop sticks on floor next to walk in cooler.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted at sushi bar, employee inverted at time of inspection. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Boba tea powder not labeled, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
58
Nov 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-28: Container of sugar not labeled. **Time Extended**
02D-01-5
95
Sep 22, 2023
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice 111 F, discussed time as a public health control for rice. **Warning**
03B-01-6
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 - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer with carrots in handwash sink on cook line. Operator removed at time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar. **Repeat Violation** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at sushi bar not inverted. **Warning**
24-05-4
Basic - Food stored on floor. Container of flour on floor on cook line. Eggs on floor in walk in cooler. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, employee removed at time of inspection. **Corrected On-Site** **Warning**
10-01-5
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed room with day bed and tv. **Warning**
43-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over carrots in walk in cooler. **Warning**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket next to walk in cooler. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temped 79 F, operator emptied water at time of inspection. **Corrected On-Site** **Warning**
10-07-4
32
Apr 21, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink above sauces.
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.
02D-01-5
86
Aug 16, 2022
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack raw shell eggs then grabbed ready to eat bacon without washing hands.
01B-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2022. **Admin Complaint**
50-17-2
High Priority - Container of medicine improperly stored. On shelf on cook line. Operator removed at time of inspection. **Corrected On-Site**
41-07-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then grabbed ready to eat bacon without washing hands. Discussed proper hand washing procedure with employee.
12A-12-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker.
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink.
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler in cooler not date marked.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not stored inverted behind cook line.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table next to plates. Employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers next to dish machine wet nesting.
24-08-4
Basic - Food stored on floor. Bags of ice stored on floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table, operator relocated at time of inspection. **Corrected On-Site**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table on cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled.
02D-01-5
22
Frequently Asked Questions
When was Sage Sushi Lounge last inspected?
The most recent health inspection at Sage Sushi Lounge on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Sage Sushi Lounge?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Sage Sushi Lounge.
How does Sage Sushi Lounge compare to other restaurants in Ruskin?
Sage Sushi Lounge most recently scored 64 out of 100, which is lower than the Ruskin average of 75.
Has Sage Sushi Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Sage Sushi Lounge have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sage Sushi Lounge means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sage Sushi Lounge inspected?
Based on the inspection history on file, Sage Sushi Lounge is inspected around three times per year on average.
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