CAFE ARTEMISA
6807 N MANHATTAN AVE, Tampa FL 33614 · 813.889.9119
Last inspected Jul 27, 2026 · 11 visits since July 2023
AUG 24
FEB 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 41 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen front line cook area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023020300 | Jan 26, 2023 | Jun 5, 2023 | $600 |
| 3--2021043119 | Jul 28, 2021 | Jan 7, 2022 | $400 |
Inspection history
11 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Container of medicine improperly stored with bananas on top of reachin freezer
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cookline water at 100F
Nonfood-grade bags used in direct contact with food. Walk-in freezer observed raw chicken stored direct contact with carry out bag
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in walk-in cooler
Show the remaining 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Beef 51F. operator placed in freezer for quick cool down. REcheck 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 122F pork 122F warmer on front counter. Operator reheated products to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime. Can open Slicer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and jacket hanging on clean dish rack
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitized was setup. Had employee setup sink corrected.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Chicken base in stockroom
Missing drain plug at dumpster. Shared dumpsters
No conspicuously located ambient air temperature thermometer in holding unit.in reachin cooler in dining room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee water in reachin cooler by coffee station.
Working containers of food removed from original container not identified by common name. Bulk containers of salt and sugar
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Container of medicine improperly stored. Personal and over the counter medicine stored on prep table next to empanada warmer.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wore hairnet and began preparing food without washing hands. Employee exited building and returned to kitchen to prepare food without washing hands. Discussed with employee proper handwashing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee wash utensils at three compartment sink and not sanitize utensils after washing. Discussed with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato salad 56F at 9:17am placed on front line buffet at 9:07am cooled to 43F at 9:53am, flan 49F at 9:17am placed on front line buffet at 8:50am cooled to 42F at 9:54am
Food-contact surface soiled with food debris, mold-like substance or slime. Inside ovens have burnt food debris.
Handwash sink used for purposes other than handwashing. Front service Employee handwash sink used for collecting water for buffet line Reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine at three compartment sink.
Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage area.
Employee with no hair restraint while engaging in food preparation. Observed front line cook preparing food without hair restraint. Employee wore hair restraint during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located over three compartment sink.
Food stored on floor. Jug of oil stored on floor next to food warmer.
Opened employee beverage container in a cold holding unit with food to be served to customers. 3 personal drinks in front line Reach in cooler. Employee removed all drinks during time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Metal pipes and paper towel dispenser in front line cook heavily soiled with grease.
Sep 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Employee bagged raw pork in shopping bag at front line cook prep table. Discussed with manager.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Jul 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear and placed hair into bun, then served food to customers without washing hands first. Discussed with operator. Employees at front washed hands after.
Nonfood-grade bags used in direct contact with food. Employee bagged raw pork in shopping bag at front line cook prep table. Discussed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan 50F, mixed salad 53F. Operator placed items in refrigerator.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled.
Handwash sink used for purposes other than handwashing. Employee handwash sink used to stored Bain Marie with utensils, adjacent to espresso machine. Employee removed Bain Marie with utensils during time of inspection.
No soap provided at handwash sink. No soap or paper towels in restroom.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for Adam and Sheila. Expired training for Yanet.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.
Employee with no hair restraint while engaging in food preparation. 1 employee at front line cook without hair restraint. Employee wore hair restraint during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Stored food not covered. Sliced Swiss cheese not covered in front line Reach in cooler. Deli ham not covered in front line cook Reach in cooler. Employee covered ham during time of inspection.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Ready to eat sliced cheese and green garlic sauce in kitchen Reach in cooler. Raw frozen beef stored over frozen fruit pulp in Reach in freezer. Operator relocated all items during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avocado and tomato salad 51F at 10:24am held cold at 8:30am; retemp 43F at 11:38am. Flan 51F at 10:24am held cold at 8:30am; retemp to 47F at 11:38am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pinto beans 119F at 10:12am hot held at 8:30am; retemp 201F at 10:30am. Pork tamales 131F at 10:12am hot held at 8:30am retemp 200F at 10:31am.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located outside at back kitchen exit.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of ovens are soiled with burnt on debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold-like substance. Located in dry storage area.
Cutting board has cut marks and is no longer cleanable. Cutting board with cuts located in three compartment sink.
Employee eating while preparing food. Observed 1 employee eating while preparing a Cuban sandwich on the front line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing multiple necklaces and earrings while serving customers.
Employee with no hair restraint while engaging in food preparation. Observed several employees without proper hair restraints on front service. E Some employees wore hair restraints during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located over three compartment sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease debris.
Water leaking from pipe and/or faucet/handle. Pipe leaking from three compartment sink.
Working containers of food removed from original container not identified by common name. Sugar bin not labeled in dry storage. Operator added label during time of inspection.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose without vacuum breaker under three compartment sink.
Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage area.
Cutting board has cut marks and is no longer cleanable. Cutting board cut and stained on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Thomson brand Reach in freezer. Ice built up in Walk in freezer located outside establishment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back storage area soiled, next to LG brand Reach in cooler/Reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Turbo brand Reach in cooler shelved rust pitted on cook line.
Aug 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 50F, employees voluntarily trashed ham. 2 lbs of Raw beef 70F in Reach in cooler next to cook line. 1/2 gallon of Milk 49F at 11:05am set out at 7am.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose without vacuum breaker under three compartment sink.
Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage area.
Cutting board has cut marks and is no longer cleanable. Cutting board cut and stained on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Thomson brand Reach in freezer. Ice built up in Walk in freezer located outside establishment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back storage area soiled, next to LG brand Reach in cooler/Reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Turbo brand Reach in cooler shelved rust pitted on cook line.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 7 high priority.
7 High priority7 Intermediate19 Basic
Show 33 findings ▾
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with exposed bandages on right hand on cook line. Discussed with employee the importance to wear gloves over bandaged hand. Employee wore gloves during time of inspection.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen front line cook area.
Nonfood-grade bags used in direct contact with food. Bread stored in shopping bags in exterior Walk in cooler. Raw chicken stored in shopping bag in exterior Walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw pork inside exterior Walk in cooler. Raw chicken stored over raw beef and pork inside exterior Walk in cooler. Raw eggs stored over raisins in LG brand Reach in cooler, located in dry storage area. Raw shell eggs stored over raw beef in Reach in cooler on front line cook. Operator reshelved all raw products to a proper location during time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 lbs of Raw beef 70F in Reach in cooler next to cook line. 1/2 gallon of Milk 49F at 11:05am set out at 7am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 50F, employees voluntarily trashed ham. 2 lbs of Raw beef 70F in Reach in cooler next to cook line. 1/2 gallon of Milk 49F at 11:05am set out at 7am.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose without vacuum breaker under three compartment sink.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3-compartment sink. Inspector discussed proper hand washing at hand sinks.
Handwash sink not accessible for employee use at all times. Metal pan stored in Employee handwash sink, in kitchen. Observed employee remove
Handwash sink used for purposes other than handwashing. Observed Equipment being washed at Employee handwash sink next to juicer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manger on sight, 5 employees present. Observe manager arrive at location during time of inspection.
No handwash sink located in vending machine area where employees service bulk food machines.
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels and soap missing from restrooms.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni pasta not date marked in exterior Walk in cooler. Flan, no date marking.
Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage area.
Accumulation of dead or trapped birds, insects, rodents, or other pests. 2 dead flies on floor of exterior Walk in cooler 2 dead flies on storage shelf of exterior Walk in cooler, next to box of limes. 1 dead fly on metal rack next to macaroni pasta in exterior Walk in cooler. Operator removed, cleaned, and sanitized area during time of inspection.
Bowl or other container with no handle used to dispense food. Scoop handle stored in cereal container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls not inverted on dry storage shelf next to Dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board cut and stained on cook line.
Dead roaches on premises. 2 dead roaches on floor of patio storage room. Operator removed, cleaned, and sanitized area during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli slicer in kitchen and prep table on cook line Observed employee remove
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in Reach in cooler cutting board at service line. Lotion on top of pastry box warmer.
Employee with no hair restraint while engaging in food preparation. Employees handling food without hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above three compartment sink.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Lime stored in wooden crates located in exterior Walk in cooler.
Food stored in a room/shed that is not fully enclosed. Plantains stored in unenclosed screened lanai. Bag of bread crumbs, plantains, coconut water, canned soda, canned tomato paste stored in non-fully enclosed patio storage room.
Food stored on floor. Box of oranges on floor next to orange juicer. Bucket of sauce on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Thomson brand Reach in freezer. Ice built up in Walk in freezer located outside establishment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 85F
Insect control device installed over food preparation area. Bug zapper stored over prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back storage area soiled, next to LG brand Reach in cooler/Reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Turbo brand Reach in cooler shelved rust pitted on cook line.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Equipment, single service cups, and cutlery stored in non-fully enclosed patio storage room.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white Cutting boards stained on the prep tables across from the cook line.
Handwash sink used for purposes other than handwashing. Pans stored in the hand washing sink in the dishwasher area. The pans was removed.
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line Cold holding: flan 60 f employee moved to freezer 2nd temp Walk in cooler ambient air temperature 64 f no temperatures taken. Cold holding: Swiss cheese 45 f cut ham 46 f raw bacon 46 f raw beef 46 f American cheese 46 f cook chicken 46 f. Walk in cooler Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f
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.
Cutting board has cut marks and is no longer cleanable.by meat slicer.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork reach in cooler employee moved to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line Cold holding: flan 60 f employee moved to freezer 2nd temp Walk in cooler ambient air temperature 64 f no temperatures taken. Cold holding: Swiss cheese 45 f cut ham 46 f raw bacon 46 f raw beef 46 f American cheese 46 f cook chicken 46 f. Walk in cooler Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat warmer Hot holding: cook beef empanadas 123 f chicken empanadas 123 f operator placed in oven 2nd temp 165 f
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no food manager.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 for management to sign and employees to sign
Cutting board has cut marks and is no longer cleanable.by meat slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table
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.