ARTISAN KITCHEN AND BAR Inspection – January 6, 2026

High Priority 1

#8High Priority03A-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**

Corrective Action Taken

Intermediate 1

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed no soap at handwashing sink at warewashing area.

Basic 7

#1Basic24-05-4

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.

#2Basic13-03-4

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.

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at rear e it of restaurant.

#4Basic10-17-4

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**

Repeat Violation

#5Basic23-03-4

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**

Repeat Violation

#6Basic22-16-4

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.

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed standing water at reach in coolers at prep area and cook line.

Florida Food Watch