MADEMOISELLE PARIS MAIN STREET SRQ
1605 MAIN ST, Sarasota FL 34236 · 941.350.5611
Last inspected Jul 24, 2026 · 10 visits since September 2023
JUL 24
DEC 24
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pooled eggs in the reach in cooler on the cook line. Manager removed the chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023021311 | Mar 17, 2023 | May 30, 2023 | $200 |
Inspection history
10 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheddar cheese in the stand up reach in cooler. Employee removed the eggs.
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 wiping cloth sanitizer.
No soap provided at handwash sink. No soap provided at the hand wash sink next to the chest freezer. Employee placed soap at the hand wash sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the cook line area soiled.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working, handling clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can then clean utensils without first changing their gloves. Employee removed the utensils to be sanitized, washed their hands and changed gloves. Employee handled their phone then clean equipment without first changing gloves. Employee removed the equipment to be sanitized, washed their hands and changed gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer new reading 100ppm chlorine.
Handwash sink not accessible for employee use at all times. Food trays stored in the hand wash sink in the front counter area. Employee removed the trays.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Walls and ceiling above the mini fryer soiled with grease and dust.
Stored food not covered. Uncovered bus tub of pastries stored in the reach in freezer. Manager covered the pastries.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 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 touched the garbage can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Food stored on floor. Condiment pcs and fryer oil stored on the floor in the kitchen area. Employee placed the items on a shelf.
Ice scoop handle in contact with ice in the ice machine in the front counter area. Employee removed the ice scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed the utensil to be sanitized.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer new reading 100ppm.chlorine
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has an asterisk next to cold smoked salmon but not next to the consumer advisory on the menu. Manager placed an asterisk next to the consumer advisory's.
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.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall and ceiling over the mini fryer in the kitchen has a built up of grease.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting strawberries before washing. Employee washed the cut and uncut strawberries.
Jul 11, 2024Inspection 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 ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. The employee properly washed their hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche stored in the stand up reach in cooler in the front counter area with no date mark. Employee stated the quiche was prepared on 7/8. Employee placed a date mark on the quiche.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall and ceiling over the mini fryer in the kitchen has a built up of grease.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Employee replaced the sanitizer,new reading 100ppm chlorine.
Mar 28, 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishmachine.
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pooled eggs in the reach in cooler on the cook line. Manager removed the chicken.
Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Raw shell eggs stored at room temperature on the cook line. Manager stated the eggs had been stored at room temperature for approximately 2 hours. Manager placed the eggs in the reach in cooler.
Handwash sink not accessible for employee use at all times. Chicken thawing at room temperature in the hand washing sink on the cook line Manager placed the chicken in the reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offering raw/uncooked cold smoked salmon on the menu with not identified as raw/undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned the ice machine.
Food stored on floor. Bag of flour and fryer oil stored on the floor in the kitchen area, case of ketchup pc's stored on the floor in the front counter area. Manager placed the items on a shelf.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in the hand washing sink on the cook line Manager placed the chicken in the reach in cooler.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean equipment without washing their hands and changing gloves. Employee washed their hands changed gloves and sanitized the equipment.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution reading +200ppm chlorine. Manager replaced the solution, new reading 100ppm chlorine.
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 form. Operator filled out 1 copy before the end of the inspection.
Food stored on floor. Container of flour stored on the floor in the kitchen. Manager placed the flour on a shelf.
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.