C EST LA VIE
1553 MAIN ST, Sarasota FL 34236 · 941-906-9575
Last inspected Aug 24, 2026 · 10 visits since August 2023
JAN 25
JUL 25
OCT 25
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025055751 | Jul 7, 2025 | Aug 27, 2025 | $400 |
| 7--2021014603 | Mar 25, 2021 | May 19, 2021 | $400 |
Inspection history
10 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed apples in the walk in cooler. Employee removed the chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press in the sandwich/salad make line area soiled. Employee cleaned and sanitized the sandwich press.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knife stored next to the hand wash sink in the cook line area. Employee removed the knife to be sanitized.
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over cheddar cheese in the reach in cooler on the cook line. Employee removed the eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese (55F - Cold Holding); Cooked potatoes (55F - Cold Holding) stored at room temperature in the cook line area. Employee stated the items were stored at room temperature for approximately 30 minutes. Employee placed the items in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press in the sandwich make area soiled. Ice chute on the soda machine in the front counter area soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink in the back preparation room. Employee placed paper towels at the hand wash sink
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 6/9/26.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in standing water on the cook line. Employee removed the spatula to be sanitized and discarded the water.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
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.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled container. Employee sanitized the ice scoop and container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the broiler on the cook line soiled.
Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting unwashed lettuce. Employee washed the cut and uncut lettuce.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
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.
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. *
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled.
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.
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.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
Raw animal food stored over or with unwashed produce. Raw duck stored over unwashed produce in the walk in cooler. Employee removed the duck.
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
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.
Ceiling/ceiling tile shows damage or is in disrepair. 2x2 foot hole in the ceiling in the dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed and sanitized the utensils.
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in the front counter area soiled.
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
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.
Employee cracked raw shell eggs and then handled clean equipment without washing hands. The employee properly washed their hands
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.
Employee washed hands with no soap. Employee washed their hands without soap. The employee properly washed their hands.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in the front counter area soiled.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled.
No soap provided at handwash sink. Hand washing sink in the back preparation area. Employee placed soap at the hand washing sink.
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.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Server handled soiled dishes or utensils and then picked up plated food without washing hands. Employee was informed and washed their hands.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution reading +200ppm chlorine. Manager replaced the solution, new reading 100ppm.
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.
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.
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.
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.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives to be sanitized.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.