CAFE DE ARTISTES
318 US 1, Jupiter FL 33477 · 561-262-1318
Last inspected Aug 19, 2026 · 11 visits since September 2023
APR 25
OCT 25
MAR 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. Approximately 1 roach excrement on top of paper towel dispenser. Approximately 3 roach excrement droppings inside of soap dispenser. Discussed with operator to clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038704 | Mar 27, 2026 | Jun 18, 2026 | $560 |
Inspection history
11 visits, newest first
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee handled pot of cut potatoes, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored above lemon juice, discussed with operator who corrected storage of products.
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to store pot while cutting potatoes, discussed with operator employee removed pot.
Aug 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. No certified food manager certification available.
Jun 2, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw pork and lobster stored above carrots, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches inside soap dispenser at handwashing sink at cook line. Approximately 1 live roach on paper towel dispenser at cook line. Approximately 1 live roach on clean plate on dish storage rack above flip top cooler. Approximately 5 live roaches on floor at cook line around trash can. Approximately 4 live roaches on wall at cook line next to flip top cooler. Discussed with operator to kill all roaches and clean and sanitize areas.
Roach excrement and/or droppings present. Approximately 1 roach excrement on top of paper towel dispenser. Approximately 3 roach excrement droppings inside of soap dispenser. Discussed with operator to clean and sanitize areas.
Manager or person in charge lacking proof of food manager certification. No certified food manager certification available.
Dead roaches on premises. Approximately 2 dead roaches on floor under dish washer. Approximately 4 dead roaches under trash can at cook line. Approximately 2 dead roaches on floor in between flip top coolers next to floor drain. Discussed with operator to clean and sanitize areas.
May 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top with flame turned off cooked mushrooms (121F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who turned stove on to reheat product to 165F+.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment sells house made caeser dressing made with raw shell eggs and cold smoked salmon with no identification marker to identify item as having a raw ingredient, discussed with operator to add asterisks to menu items.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook like grooved and no longer cleanable, discussed with operator to repair or replace.
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled cheese to prepare omelet, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler next to back door raw shell eggs and raw oysters stored above vegetables and soup. In reach in salad cooler caeser dressing with raw shell eggs and raw salmon stored above lettuce. Discussed with operator who corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top with flame turned off cooked mushrooms (121F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who turned stove on to reheat product to 165F+.
Toxic substance/chemical improperly stored. In kitchen spray bottle of chemical cleaner stored above uncovered bread, discussed with operator who removed sanitizer bottle.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack quiche (81F - Cooling) at 11:50 since 11:05 to 81F at 12:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer.
Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used as dump sink, discussed with operator who removed strainer.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment sells house made caeser dressing made with raw shell eggs and cold smoked salmon with no identification marker to identify item as having a raw ingredient, discussed with operator to add asterisks to menu items.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook like grooved and no longer cleanable, discussed with operator to repair or replace.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish with gloved hands and touched clean pots and pans without washing hands first; manager educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by expo window. Raw halibut over cooked green beans. Operator moved halibut.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by expo window. halibut (44-46F - Cold Holding) Halibut held above other food containers inside cooler. Per operator item out of temperature for an hour. Operator placed on ice to bring to proper temperature. Speed rack next to reach in cooler dover sole (36-49F - Cold Holding) operator thawing fish on speed rack. Food greater than 41 placed in reach in freezer. Fish out of temperature for 1-2 hours per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top on cook line onion soup (105F - Hot Holding) operator started to reheat to 165F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 10/19, no date marked, at display case at bar. Advised operator to date mark.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per operator homemade Cesar dressing is made with raw shell eggs. Not listed on menu under consumer advisory. Educated operator on how to change menu.
Mussels tag removed from original container prior to container being emptied, at reach in cooler by stove. Operator provided tag.
No paper towels or mechanical hand drying device provided at handwash sink.
Time/temperature control for safety food thawed in an improper manner. Fish and duck thawing on speed rack in kitchen. Operator moved to cooler.
Apr 7, 2025Inspection 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 ▾
No paper towels or mechanical hand drying device provided at handwash sink at the bar - provided
Soap dispenser at handwash sink not working/unable to dispense soap - operator provided soap
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored above cheese and ham in cooler next to handwashing sink Raw snapper and halibut stored over cooked pasta in cooler at cook line All foods stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (93F - Hot Holding) as per operator food made earlier and placed in soup warmer; heat dial on low; advised to reheat back up to 165 F
Handwash sink by three compartment not accessible for employee use at all times- pan stored inside Removed
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade Caesar dressing made as per cook with raw egg yolk; no asterisk on the menu to inform consumers; educated and advised to place asterisk
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink by three compartment sink not accessible for employee use at all times- to store pan; Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- cell phone on prep table at cook line Removed
Standing water in bottom of reach-in-cooler- at cook line
Time/temperature control for safety food thawed in an improper manner- fish in standing water inside three compartment sink; operator moved to cold holding unit;
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cut melon; beef over bread rolls in cooler by handwash sink. Operator moved raw foods in different cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding);in cooler at at bar; food not portioned or prepared today; cooler door left open; food out of temperature for less than one hour; food moved to reach in cooler in the kitchen butter (70F - Cold Holding) at cook line; as per operator food to be used in sauces throughout the dinner service; food outside since 1:30; educated in TPHC; emailed form; operator to discard at 5:30 pm;
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.