ARTISTA RESTAURANT
9550 NW 79TH AVENUE BAY 3, Hialeah Gardens FL 33016 · 786.385.9860
Last inspected Apr 15, 2026 · 7 visits since October 2023
JUN 24
OCT 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Expired chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 10/01/2021.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled.
No probe thermometer provided to measure temperature of food products.
Floor tiles missing and/or in disrepair. Observed floor tile broken in the lobby.
Show the remaining 3 findings ▾
Hole in or other damage to wall. Observed hole in wall by ice machine.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the front kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar container not labeled.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
Handwash sink not accessible for employee use at all times. Observed buckets stored in the hand wash sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at kitchen.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin located at front counter.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled, oven located at cook line.
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.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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.
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
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.
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.
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
Equipment in poor repair. Observed chest freezer gasket torn, freezer located at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F.
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.
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.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. Observed several containers stored in the hand sink at kitchen.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 87F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
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.
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.
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Observed several containers stored in the hand sink at kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hans sink at kitchen.
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.
Employee eating in a food preparation or other restricted area. Observed employee eating a plate of chicken with rice and salad at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 87F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler.
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.
Handwash sink used for purposes other than handwashing. Observed plastic containers inside handsink next to 3 compartment sink.
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.
Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler at kitchen.
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.
Current Hotel and Restaurant license not displayed.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
No soap provided at handwash sink. Hand sink in the kitchen
Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.