DirtyFLRestaurant Inspection Data

C EST LA VIE

Health inspection records show C EST LA VIE in SARASOTA has 8 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

1553 Main Street
Sarasota, Florida, 34236
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13454305

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled container. Employee sanitized the ice scoop and container. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the broiler on the cook line soiled.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting unwashed lettuce. Employee washed the cut and uncut lettuce. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled their phone then clean equipment without changing gloves. Employee washed their hands and changed gloves. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled. Employee cleaned and sanitized the ice chute. Sandwich press on the make line soiled. Employee cleaned the sandwich press. Can opener blade soiled. Employee removed and sanitized the can opener. Corrected On-Site

Inspection Date: 7/7/2025

Inspection #: Visit ID: 10893798

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Croissants stored in Togo bags on the cook line. Employee removed the croissants from the bags. * Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cream sauce in the reach in cooler on the cook line. Employee removed the salmon. Raw pooled eggs stored over cut and washed tomatoes in the walk in cooler. Employee removed the eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked quiche 61F stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the item were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler. Cooked potatoes 64F stored at room temperature on the cook line. Employee stated the potatoes were stored at room temperature for approximately 30 minutes. Employee placed the pain the reach in cooler. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at the hand washing sink on the cook line and back preparation area. Employee placed soap at the hand washing sink. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant stored in the walk in cooler with no date marked. Employee stated the eggplant was cooked on 7/4/25. Employee placed a date marked on the eggs plant. Corrected On-Site

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8868599

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2x2 foot hole in the ceiling in the dry storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed and sanitized the utensils. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Croissants stored in Togo bags on the cook line. Employee removed the croissants from the bags. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw duck stored over unwashed produce in the walk in cooler. Employee removed the duck. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (51F - Cold Holding); Ham (48F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the salad/sandwich line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap provided at the hand washing sink in the back preparation area. Employee placed soap at the hand washing sink. Corrected On-Site

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8868127

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in the front counter area soiled. Repeat Violation Warning - From follow-up inspection 2024-08-23: **Time Extended**

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8718054

  • 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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink for proper sanitizing and called the technician. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean equipment without washing hands. The employee properly washed their hands Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed their hands without soap. The employee properly washed their hands. Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean silverware without washing their hands. Server removed the silverware to be sanitized and washed their hands. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (53F - Cold Holding) stored at room temperature on the cook line. Employee stated the egg had been stored at room temperature for approximately 10 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in the front counter area soiled. Repeat Violation Warning

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8481317

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Croissants stored in a Togo bag next to the cook line. Employee removed the croissants from the bag. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored over cooked sausage in the reach in cooler on the cook line. Employee placed the eggs below the sausage. Raw pooled eggs stored over cooked chicken in the walk-in cooler. Employee placed the eggs below the chicken. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs then handled clean utensils without changing gloves and washing their hands. Employee removed the utensils to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee rewashed their hands in a hand washing sink. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the back preparation area. Employee placed soap at the hand washing sink. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion soup stored in the walk-in cooler with no date mark. Employee stated the soup was prepared on 12/24. Employee placed a date mark on the soup. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8480866

  • N/A:No Violations Were Observed

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8339722

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives to be sanitized. **Corrective Action Taken** Repeat Violation
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food without washing hands. Employee was informed and washed their hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 54F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the cheese had been stored in the reach in cooler for 1 hour. Manager placed the cheese in the bottom of the reach in cooler. **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution reading +200ppm chlorine. Manager replaced the solution, new reading 100ppm. Corrected On-Site
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is using ROP for cooked sauces and soups with no variance. Emailed and reviewed all information. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to rinse a utensil. Employee was informed and removed the utensil to be sanitized. **Corrective Action Taken**
  • 11-26-1: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. Provided the operator with the form, the operator filled out the form before the end of the inspection. **Corrective Action Taken**
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using ROP for raw meat and cooked sauces and soup with no Haccp. Emailed and reviewed all information. Warning