DirtyFLRestaurant Inspection Data

ARTISAN KITCHEN AND BAR

ARTISAN KITCHEN AND BAR located in KEY BISCAYNE has undergone 7 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

658 CRANDON BLVD STE 120

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10922195

Met Inspection Standards

1 high, 1 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers at warewashing area not inverted.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at front counter engaging in food preparation not wearing a proper hair restraint.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear e it of restaurant.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between prep table and reach in cooler at front counter. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at prep area reach in cooler soiled with slime like substance. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold lime substance.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in coolers at prep area and cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (52F - Cold Holding); mozzarella cheese (51F - Cold Holding) at cook line station. Operator had employee place items in freezer for rapid chill. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at warewashing area.

2/6/2025· 1y 1mo ago

7/22/2024· 1y 7mo ago

7/3/2024· 1y 8mo ago

2 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from fryers ambient temperature at 53. As per food employee he has been leaving reach in cooler open, advised operator to keep it closed and monitor the temperature. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
  • 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 drink on top of reach in cooler by cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed pastries reach in cooler gaskets soiled. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at shelf.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed cold water faucet in disrepair by pastries reach in cooler hand washing sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths throughout kitchen. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing task removed gloves and placed new gloves no handwashing prior. Coached cook on correct procedures.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49F - Cold Holding); raw beef (49F - Cold Holding); cheese (52F - Cold Holding) inside reach in cooler by cook line. As per operator he placed products inside 2 hours prior, advised operator to place ice on top of products for rapid cooling. Repeat Violation Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired on 06-08-2024. Warning

4/23/2024· 1y 10mo ago

Visit ID: 8655434

Met Inspection Standards

3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line. - From follow-up inspection 2024-04-23: Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair. - From follow-up inspection 2024-04-23: Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation - From follow-up inspection 2024-04-23: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation **Time Extended**

4/17/2024· 1y 10mo ago

Visit ID: 8598201

Follow-up Inspection Required

1 high, 1 int, 6 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from fryers ambient temperature at 53. As per food employee he has been leaving reach in cooler open, advised operator to keep it closed and monitor the temperature.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line.
  • 14-11-5:Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler across from fryers. Operator placed new ambient thermometer inside. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout cook line. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (54F - Cold Holding); fish (47F - Cold Holding); cut tomatoes (67F - Cold Holding); pico de gallo (52F - Cold Holding); raw beef (58F - Cold Holding); cheese tequenos (49F - Cold Holding); spinach (53F - Cold Holding) inside reach in cooler across from the fryers. As per operator being opening and closing reach in cooler for approximately 1 hour prior. Advised operator to place ice bags and keep monitoring temperatures.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub inside handwashing sink at front counter.

1/24/2024· 2y 1mo ago

Visit ID: 8340376

Met Inspection Standards

1 high, 4 int, 5 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer at cooler across from cook line. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 03G-04-5:High Priority - Fish not held entire time.
  • 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 to manager. Manager posted. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At he time of the inspection observed hand sink blocked by trash can.
  • 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. At the time of the inspection provided to manager, manager provided to staff on duty and staff signed employee reporting health agreement Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(442 reviews)

Price Level

$$

Opening Hours

Monday:8:00 AM – 9:30 PM
Tuesday:8:00 AM – 9:30 PM
Wednesday:8:00 AM – 9:30 PM
Thursday:8:00 AM – 9:30 PM
Friday:8:00 AM – 9:30 PM
Saturday:8:00 AM – 9:30 PM
Sunday:9:00 AM – 4:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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