DirtyFLRestaurant Inspection Data

ARTISTA RESTAURANT

9550 NW 79TH AVENUE BAY 3

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/9/2025

  • 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**

Inspection Date: 1/9/2025

  • 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

Inspection Date: 10/30/2024

  • 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

Inspection Date: 6/28/2024

Inspection #: Visit ID: 8525323

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler at kitchen. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at kitchen not inverted. Staff inverted plates. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed box with cooking oil not stored at least 6 inches off of the floor at kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler.
  • 11-27-4: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. Provided via email.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside handsink next to 3 compartment sink.
  • 11-26-1: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. Provided via email.

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8381661

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse, cardigan stored in the food storage shelves.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over tomatoes, in the reach in cooler located in the kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the preparation area observed cut lettuce (49F - Cold Holding); cut tomatoes (50F - Cold Holding), in ice, as per manager for less than 4 hours, employee added more ice to rapidly cool down the food.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit located in the front counter cheese, beef empanadas (109-122F - Hot Holding), as per owner/manager for less than 4 hours, employee reheating food. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in the kitchen

Additional Information

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Last Enriched At: 5/14/2025

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