ARTISTA RESTAURANT Inspection – November 10, 2025

High Priority 2

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed interior a white reach in cooler at cook line raw eggs stored over cooked pork.

Intermediate 3

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed buckets stored in the hand wash sink at cook line.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at kitchen.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in the reach in cooler kept for over 24 hours not date marked.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin located at front counter.

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located at cook line. Observed interior of microwave soiled.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled, oven located at cook line.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. On the prep table at cook line observed raw chicken thawing at room temperature.

Florida Food Watch