C EST LA VIE
1553 MAIN ST · SARASOTA · Sarasota County · FL 34236
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 3
12A-02-4High 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-02-5High 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**
41-27-4High 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**
Intermediate 4
03G-43-1Intermediate – 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-11-4Intermediate – 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**
11-26-1Intermediate – 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-50-1Intermediate – 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**
Basic 1
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives to be sanitized. **Corrective Action Taken** **Repeat Violation**
Inspector observations synchronized from DBPR on October 23, 2026 12:45 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.