C Est La Vie
Last inspected: Oct 28, 2025
67
Score
Public records show 10 inspections at C Est La Vie stretching back to 2022. The latest inspection on file is from Oct 28, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
By comparison, the average Sarasota facility scores 81, putting C Est La Vie on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken**
12A-09-4
Intermediate - 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. **Corrected On-Site**
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting unwashed lettuce. Employee washed the cut and uncut lettuce. **Corrected On-Site**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the broiler on the cook line soiled.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled container. Employee sanitized the ice scoop and container. **Corrected On-Site**
10-12-5
67
Jul 7, 2025
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - 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. **Corrective Action Taken**
12A-29-4
High Priority - 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. * **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled.
22-02-4
Intermediate - 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. **Corrected On-Site**
31B-03-4
Intermediate - 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. **Corrected On-Site**
02C-02-5
41
Jan 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw duck stored over unwashed produce in the walk in cooler. Employee removed the duck. **Corrected On-Site**
08A-04-5
High Priority - 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 **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed and sanitized the utensils. **Corrected On-Site**
10-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2x2 foot hole in the ceiling in the dry storage area.
36-32-5
52
Aug 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in the front counter area soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
22-02-4
90
Aug 22, 2024
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - 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. **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled clean equipment without washing hands. The employee properly washed their hands **Corrected On-Site** **Warning**
12A-27-4
High Priority - 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. **Warning**
12A-29-4
High Priority - Employee washed hands with no soap. Employee washed their hands without soap. The employee properly washed their hands. **Corrected On-Site** **Warning**
12A-20-4
High Priority - 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. **Warning**
12A-02-4
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in the front counter area soiled. **Repeat Violation** **Warning**
22-02-4
37
Dec 27, 2023
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 25, 2023
Routine - Food
No violations found.
100
Aug 23, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 13, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (55F - Cold Holding) stored at room temperature on the cook line. Manager stated the eggs had been stored at room 45 minutes. Manager placed the eggs in the reach in cooler. Quiche (54F - Cold Holding) stored at room temperature on the cook line. Manager stated the quiche had been stored at room temperature for 1 hour. Manager placed the quiche in the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled ready to eat bread rolls with their bare hands. Employee discarded the rolls.
01B-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled ready to eat bread rolls with their bare hands. Employee discarded the rolls. **Corrective Action Taken**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled utensils without washing hands. Employee washed their hands and sanitizer the utensils. **Corrective Action Taken**
12A-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - 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. Emailed handouts.
11-26-1
Intermediate - No soap provided at handwash sink. Hand washing sink in the back preparation area. Owner placed soap at the hand washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensils. **Corrected On-Site**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed and sanitized the knives. **Corrected On-Site**
10-17-4
33
Aug 22, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw pooled eggs stored over unwashed tomatoes in the walk-in cooler. Manager removed the eggs. **Corrected On-Site**
08A-04-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans of corn dented at the seams. Owner placed the cans aside for a refund. **Corrective Action Taken**
01B-01-4
Intermediate - No soap provided at handwash sink. Hand washing sink in the back preparation area. Manager placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the make line. Employee removed the drinks **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the back kitchen area and ice chute on the soda machine in the front counter area soiled with a black mold-like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Containers of vinegar and oil stored on the floor in the dry storage area. Manager placed the items on a shelf. **Corrected On-Site**
08B-38-4
58
Frequently Asked Questions
When was C Est La Vie last inspected?
The most recent health inspection at C Est La Vie on file is from Oct 28, 2025. The public record contains 10 inspections in total.
What is the most common violation at C Est La Vie?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at C Est La Vie.
How does C Est La Vie compare to other restaurants in Sarasota?
C Est La Vie most recently scored 67 out of 100, which is lower than the Sarasota average of 81.
Has C Est La Vie's inspection record improved over time?
Results have been roughly steady. Inspections at C Est La Vie have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at C Est La Vie means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is C Est La Vie inspected?
Based on the inspection history on file, C Est La Vie is inspected around three times per year on average.
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