VIVA LA VIDA
3440 CLARK RD, Sarasota FL 34231 · 9414135343
Last inspected Dec 23, 2025 · 6 visits since October 2023
FEB 24
SEP 24
FEB 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw ground beef stored in contact with cilantro in the reach in cooler on the cook line. The operator discarded the cilantro.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw ground beef stored in contact with cilantro in the reach in cooler on the cook line. The operator discarded the cilantro. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cooked sausage (52F - Cold Holding); butter (65F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Observed cooked sausage (52F - Cold Holding); butter (65F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods. Observed raw beef (53F - Cold Holding); cooked pork (53F - Cold Holding); raw ground beef (55F - Cold Holding); cooked chicken (52F - Cold Holding) The operator stated the potentially hazardous foods had been held for approximately 2.5 hours. The operator stored the above foods in the walk in cooler.
Show the remaining 3 findings ▾
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored near canned foods in the kitchen. The operator properly stored the employee personal belonging.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. The operator properly stored the scoop handle.
Jul 11, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over containers of sauce in the walk in cooler. The operator properly stored the raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (49F - Cold Holding); raw calamari (49F - Cold Holding) in the reach in cooler on the cook line. The raw foods had been held overnight. The operator discarded the raw foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding); raw calamari (49F - Cold Holding) in the reach in cooler on the cook line. The raw foods had been held overnight. The operator discarded the raw foods.
Accumulation of debris on the dishmachine drainboards. The operator cleaned the drainboards.
Accumulation of debris on top exterior of the warewashing machine. The operator cleaned the top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for chili powder in the kitchen. The operator removed the container.
Standing water in bottom of reach-in-cooler.
Walk in cooler floor soiled/has accumulation of debris.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry near the rear exit. The operator properly stored the wet mop.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw.
Nonfood-grade bags used in direct contact with beef in thee reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg wash stored over shredded cheese in the single door reach in cooler on the cook line. The operator properly stored the raw egg wash.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw.
Toxic substance/chemical improperly stored. Observed canisters of sterno stored near clean equipment in the kitchen. The operator properly stored the canisters of sterno.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the sanitizer bucket.
Accumulation of debris on the top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as a scoop for panko and flour in the kitchen. The operator removed the containers.
Carbon dioxide tanks not adequately secured in the kitchen.
Employee personal items stored in or above a food preparation area on the cook line. The employee items were properly stored.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle used for uncooked rice not stored above the food. The operator properly store the scoop.
Rear exit door in the kitchen has a gap at the threshold that opens to the outside.
Walk in cooler floor soiled/has accumulation of debris.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (63F - Cold Holding) on the expo line. The operator stated the lettuce had been held for approximately 2.5 hours. The operator added the lettuce as a part of time for public health control.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed raw chicken not marked with the date when removed from the freezer.
Accumulation of debris on top of the warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris. Observed the floor underneath equipment in the kitchen soiled with an accumulation of debris.
Food stored on floor. Observed plastic buckets containing food stored on the floor of the kitchen. Observed plastic bottled water stored on the floor in the kitchen.
In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine.
Utensils stored upright with the food-contact surface up on the cook line.
Wet wiping cloth not stored in sanitizing solution between uses at the sushi station. The operator properly stored the wiping cloth.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed onions in the walk in cooler.
Accumulation of debris on top of warewashing machine.
Floor soiled/has accumulation of debris. Observed the floor in the walk in cooler soiled with food debris.
Food stored on floor. Observed a box of rice cakes stored on the floor of the walk in cooler.
Ice scoop handle in contact with ice inside the ice machine. The operator properly stored the ice scoop.
In-use tongs stored on oven door handle between uses. The operator properly stored the tongs.
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.