ARTISTA RESTAURANT
9550 NW 79TH AVENUE BAY 3
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 87F. **Warning** - From follow-up inspection 2025-01-09: Observed utensils in standing water at 79F. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee cleaned and rinsed ceramic plates and placed them to dry before sanitizing it. Explained and Instructed employee to removed everything he had cleaned prior and properly wash rinse and sanitize all. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the upright cooler at cook line raw chicken stored over raw steak. **Warning** - From follow-up inspection 2025-01-09: During the callback inspection observed raw chicken over raw fish in the reach in cooler at cook line. **Time Extended**
- 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook was unable to answer temperature for cold and hot holding. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed several containers stored in the hand sink at kitchen. **Warning** - From follow-up inspection 2025-01-09: Observed raw beef stored in the hand wash sink thawing. Operator removed it. **Time Extended** **Corrected On-Site**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Susana Reyes expired sep 2024. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
Food safety inspection conducted on 1/9/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 1/9/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed chest freezer gasket torn, freezer located at cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located at cook line. Observed interior of oven soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the hand wash sink at cook line observed raw beef in it original packaging thawing at room temperature. Operator removed it on site. **Corrective Action Taken**
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the upright cooler located at cook line observed raw pork chops stored over tomatoes and peppers.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright cooler located at cook line observed
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham Croquettes (120 F - Cold Holding); beef pastry (119F - Hot Holding), as per employee for less than4 hours, coached employee to reheat food. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed raw pork in it original packaging, still frozen thawing at room temperature in the hand wash sink at cook line. **Repeat Violation**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Susana Reyes expired sep 2024
Food safety inspection conducted on 1/9/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 10/30/2024
High Priority
6
Intermediate
4
Basic
3
Total
13
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating a plate of chicken with rice and salad at front counter. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 87F. **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation. **Warning**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee cleaned and rinsed ceramic plates and placed them to dry before sanitizing it. Explained and Instructed employee to removed everything he had cleaned prior and properly wash rinse and sanitize all. **Corrective Action Taken** **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In the upright cooler at cook line observed raw beef in direct contact with to go bags. Employee transferred food to a food graded bag-Ziplock. **Corrected On-Site** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the upright cooler at cook line raw chicken stored over raw steak. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line cooked beans (89F - Hot Holding); chicken soup (90F Hot holding) as per employee out of temperature for about 4 hours, instructed employee to discard food items. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the upright cooler at cook line observed raw steak (47 F - Cold Holding); raw pork (46F - Cold Holding), cook stated food was kept outside out of temperature for less than 4 hours, instructed employee to immediately put food back in cooler after being used. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line cooked beans (89F - Hot Holding); chicken soup (90F Hot holding) as per employee out of temperature for about 4 hours, instructed employee to discard food items. Observed cooked chicken (98F - Hot Holding), employee out of temperature for less than 4 hours, instructed employee to reheat food. **Warning**
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook was unable to answer temperature for cold and hot holding. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed several containers stored in the hand sink at kitchen. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hans sink at kitchen. **Warning**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Susana Reyes expired sep 2024. **Warning**
Food safety inspection conducted on 10/30/2024 revealed 13 total violations (6 high priority, 4 intermediate, 3 basic).