MADEMOISELLE PARIS
1766 MAIN ST, Sarasota FL 34236 · 9413505611
Last inspected Aug 19, 2026 · 15 visits since August 2023
NOV 24
MAR 25
SEP 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the reach in cooler on the cook line. Employee placed the chicken below the beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023037563 | Jun 29, 2023 | Jul 31, 2023 | $400 |
Inspection history
15 visits, newest first
Aug 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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 thier hands
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to containers of coffee in the barista area. Employee removed the bottles.
Handwash sink not accessible for employee use at all times. Strainer of food debris stored in the hand wash sink in the dishwasher area. Employee removed the items and cleaned the hand wash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap provided at the hand wash sink in the barista area. Employee placed soap at the hand wash sink.
Dead roaches on premises. Observed approximately 12 dead roaches on the floor under equipment in the bar area. Owner swept up and discarded the roaches the dead roaches. Observed approximately 6 dead roaches on the floor under equipment in the dishwasher area. Owner swept up and discarded the roaches the dead roaches. Observed approximately 8 dead roaches on the floor under equipment in the cook line area. Owner swept up and discarded the roaches the dead roaches.
Exterior door has a gap at the threshold that opens to the outside. Gap below the exit door of the kitchen.
Floor soiled/has accumulation of debris. Floor under all equipment in the bar, barista, dishwasher and cook line area soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers in the bar and barista area soiled.
Apr 10, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Sep 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw shrimp on the menu with no identifier.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Unclean building components, attachments or fixtures. Ventilation hoods on the cook line soiled.
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Pesticide-emitting strip present in food prep area. Fly strips hanging in the back preparation area next to clean pots. Owner removed the strips.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the walk in cooler Fresco cheese (54F - Cold Holding); Munster cheese (53F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Swiss cheese (54F - Cold Holding); Ham (55F - Cold Holding); Sausage (54F - Cold Holding); Cream cheese (54F - Cold Holding); Raw shell eggs ambient (68F - Cold Holding); Bacon (55F - Cold Holding); Pork (55F - Cold Holding); Beef (54F - Cold Holding); Cooked yuca (55F - Cold Holding); Smoked pork (55F - Cold Holding); Cuban sandwiches (61F - Cold Holding); Pollock (52F - Cold Holding); Poultry (54F - Cold Holding); Milk (53F - Cold Holding); Cooked beans (55F - Cold Holding). Owner stated the items were stored in the walk in cooler overnight. Owner discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the walk in cooler Fresco cheese (54F - Cold Holding); Munster cheese (53F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Swiss cheese (54F - Cold Holding); Ham (55F - Cold Holding); Sausage (54F - Cold Holding); Cream cheese (54F - Cold Holding); Raw shell eggs ambient (68F - Cold Holding); Bacon (55F - Cold Holding); Pork (55F - Cold Holding); Beef (54F - Cold Holding); Cooked yuca (55F - Cold Holding); Smoked pork (55F - Cold Holding); Cuban sandwiches (61F - Cold Holding); Pollock (52F - Cold Holding); Poultry (54F - Cold Holding); Milk (53F - Cold Holding); Cooked beans (55F - Cold Holding). Owner stated the items were stored in the walk in cooler overnight. Owner discarded the items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw shrimp on the menu with no identifier.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any of the hand wash sinks in the kitchen. Owner placed paper towels at all hand wash sinks.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to the operator, operator printed and posted the consumer advisory before the end of the inspection..
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef stored in the reach in cooler on the cook line with no date mark. Owner stated the beef was cooked on 8/30. Owner placed a date mark on the beef.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Unclean building components, attachments or fixtures. Ventilation hoods on the cook line soiled.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can then clean equipment without changing their gloves and washing their hands. Employee removed the equipment to be sanitized, washed their hands and change gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager removed the can opener to be sanitized.
Handwash sink not accessible for employee use at all times. Pans stored in the hand washing sink in the dishwasher area. Employee removed the pans.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the cook line. Employee placed paper towels at the hand washing sink.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 3 employee phones stored on preparation table on the cook line. Manager removed the phones.
Floor area(s) covered with standing water. Standing water on the floor next to the ice machine
Ice buildup in the walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the reach in cooler on the right side of the cook line soiled.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 propane tanks stored in the kitchen area. Owner placed the tanks outside the establishment.
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee on the cook line dried hands on their apron. The employee properly washed and dried 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 equipment without washing their hands. Employee removed equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat sauces in the reach in cooler on the cook line. Manager removed the fish. Raw ground beef stored over butter in the walk in cooler. Manager removed the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the right side of the cook line. Sausage (53F - Cold Holding); Butter (54F - Cold Holding); Capers (55F - Cold Holding); Fish (53F - Cold Holding); Shrimp (55F - Cold Holding). Manager stated the items had been stored in the reach in cooler for approximately two hours. Manager packed the items with bags of ice.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food on the cook line. Employee removed the bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Handwash sink not accessible for employee use at all times. Items stored in the hand washing sinks in the dishwasher and the cook line area. Manager removed the items.
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.
No soap provided at handwash sink. Hand washing sink on the cook line. Manager placed soap at the hand washing sink.
Jun 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed produce in the walk-in cooler. Employee placed the fish below the produce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the reach in cooler on the cook line. Employee placed the chicken below the beef.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher and sanitizer buckets.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed the consumer advisory to the owner. Owner printed and posted the consumer advisory before the end of the inspection.
Spray bottle containing toxic substance not labeled. Spray bottles containing fluid not labeled. Employee labeled the bottles.
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Employee dried hands on soiled towel after washing. Employee rewashed their hands and used paper towels to dry.
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 with washing their hands. Employee washed their hands and removed the equipment to be sanitized.
Employee washed hands with no soap. Employee rewashed their hands using soap.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the cook line. Manager placed paper towel 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. Lasagna stored in the walk-in cooler with no data mark. Manager stated the lasagna was prepared on 1/20. Manager placed a date mark on the lasagna.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid stored not labeled. Manager labeled the bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk-in freezer on the exterior of package food, floors and the shelves.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm. Manager replaced the sanitizer new reading 100ppm.
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 operator with handout. Operator filled out 2 forms before the end of the inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Water leaking from pipe and/or faucet/handle. Leaking pipe under the hand washing sink on the cook line.
Aug 1, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Ice buildup in walk-in freezer. On the shelves and floor of the walk-in freezer.
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.