Le Sans Souci
Last inspected: Apr 21, 2026
82
Score
Inspectors have visited Le Sans Souci eight times, with records going back to 2024. Le Sans Souci was last inspected on Apr 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Across the inspection history, “manual and mechanical warewashing equipment” is the issue that surfaces most often, recorded three times.
By comparison, the average Cave Creek facility scores 95, putting Le Sans Souci on the weaker side. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: In the bar, observed several items stored in the handwashing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Items removed
5-205.11
Plumbing system not maintained in good repair
Inspector notes: At the kitchen handwashing sink one of two faucets is inoperable. Repair as needed
5-205.15(B)
No certified food protection manager
Inspector notes: Food manager certification was not available for review. Maintain it accessible
2-102.12(A)
82
Oct 22, 2025
Routine
No violations found.
100
Sep 9, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: In-use warewashing machine behind bar showed 0ppm bleach after multiple washes at time of inspection. Warewashing machines used to sanitize food-contact surfaces with chlorine must dispense chlorine at a ppm determined by manufacturer (50-100ppm). Bar will use the 3 -compartment sink to sanitize dishes until the warewashing machine is fixed
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed sliced lettuce and sliced tomato in the prep table at 50°F. Per PIC, foods were just prepped and placed into prep table top to cool. Prep table tops are made for cold holding, not active cooling PIC moved foods underneath to the prep table's reach-in at time of inspection to rapidly cool
3-501.15(A)
78
May 22, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed pate in walk-in fridge and reach-in fridge both dated '4/26'. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC disposed of both portions of pate at time of inspection
3-501.18
86
May 6, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed pate in walk-in fridge and reach-in fridge both dated '4/26'. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC disposed of both portions of pate at time of inspection
3-501.18
Insufficient number of handwashing sinks
Inspector notes: Observed broken handwash sink in the kitchen next to prep tables and cook line. Only one handwash sink at the far end of the kitchen was available for use by staff. Per PIC, sink had stopped draining and he kept it out of order until he could call a plumber
5-203.11
78
Nov 20, 2024
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken and raw beef stored above raw fish in small reach in cooler nearest to entrance of kitchen
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed in use chlorine chemical dish machine with a concentration of 0ppm at time of inspection. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50-100ppm at all times per manufacturers guidelines
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed bordelaise sauce in deep metal container cooling in walk in cooler at a temperature of 60*F. Person in charge explained the item began cooling the night before temperatures were taken. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
No certified food protection manager
Inspector notes: No CFPM onsite at time of inspection
2-102.12(A)
61
Aug 21, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored above raw seafood in small each in cooler on cook line
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed in use large dish machine in kitchen with a chlorine sanitizer concentration of 0ppm at time of inspection. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50-100ppm at all times. Person in charge moved all ware washing to 3 compartment sink at time of inspection
4-501.114(A-E)
74
Jul 24, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Le Sans Souci last inspected?
The most recent health inspection at Le Sans Souci on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Le Sans Souci?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Le Sans Souci.
How does Le Sans Souci compare to other restaurants in Cave Creek?
Le Sans Souci most recently scored 82 out of 100, which is lower than the Cave Creek average of 95.
Has Le Sans Souci's inspection record improved over time?
Results have been roughly steady. Inspections at Le Sans Souci have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Le Sans Souci means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Le Sans Souci inspected?
Based on the inspection history on file, Le Sans Souci is inspected around five times per year on average.
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