Artisan Kitchen and Bar
Last inspected: Jan 6, 2026
55
Score
Inspectors have visited Artisan Kitchen and Bar nine times, with records going back to 2022. Artisan Kitchen and Bar was last inspected on Jan 6, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “no soap provided at handwash sink” is the recurring theme, flagged three times.
That falls roughly in the middle of the pack for Key Biscayne restaurants. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
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**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at warewashing area.
31B-03-4
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.
24-05-4
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.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear e it of restaurant.
35B-01-4
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**
10-17-4
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**
23-03-4
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.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in coolers at prep area and cook line.
29-49-6
55
Feb 6, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Jul 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. - From follow-up inspection 2024-07-22: **Time Extended**
14-09-4
95
Jul 3, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
43
Apr 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line. - From follow-up inspection 2024-04-23: Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair. - From follow-up inspection 2024-04-23: Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. **Repeat Violation** - From follow-up inspection 2024-04-23: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. **Repeat Violation** **Time Extended**
14-17-4
86
Apr 17, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
58
Jan 24, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Fish not held entire time.
03G-04-5
Intermediate - 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 to manager. Manager posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. At he time of the inspection observed hand sink blocked by trash can.
31A-09-4
Intermediate - 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. At the time of the inspection provided to manager, manager provided to staff on duty and staff signed employee reporting health agreement **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer at cooler across from cook line. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
45
Apr 7, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach-in cooler: Raw salmon (51F - Cold Holding). As per manager, 1.30 hour. Manager closed open lid of reach in cooler for rapid cooling of product. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of ice machine soiled with mold-like substance.
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to preparation area and hand washing sink at bar area.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when hot water valve was open. Manager opened hot water valve. **Corrected On-Site**
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen. **Repeat Violation**
21-12-4
Basic - Cloth used as a food-contact surface. Observed an arepa covered with a cloth at preparation area. Coached employee on correct procedure. **Corrective Action Taken**
21-05-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawing in reduced oxygen package at walk in cooler. Coached manager on correct thawing procedure. Operator cut reduced oxygen package to properly thaw product. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Observed 10.01.2022 license displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable at both preparation tables at cook line. **Repeat Violation**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed plastic container of feta cheese stored on floor at walk-in cooler. Manager removed containers off floor. **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach-in cooler and table. Employee removed knife for washing and sanitizing. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar scoop handle in contact with sugar in storage container.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers used at both reach in cooler at cook line.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink next to preparation area.
31B-04-4
Basic - Open dumpster lid.
33-16-4
37
Nov 8, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license at the time of the inspection. **Corrected On-Site**
50-17-2
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed fan cover in walk in cooler soiled. Observed storage shelves in kitchen soiled/ with accumulated grease. Observed exterior of reach in coolers soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
55
Frequently Asked Questions
When was Artisan Kitchen and Bar last inspected?
The most recent health inspection at Artisan Kitchen and Bar on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Artisan Kitchen and Bar?
Across the inspection record, “no soap provided at handwash sink” has been cited three times, more than any other issue at Artisan Kitchen and Bar.
How does Artisan Kitchen and Bar compare to other restaurants in Key Biscayne?
Artisan Kitchen and Bar most recently scored 55 out of 100, which is about the same as the Key Biscayne average of 57.
Has Artisan Kitchen and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Artisan Kitchen and Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Artisan Kitchen and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Artisan Kitchen and Bar inspected?
Based on the inspection history on file, Artisan Kitchen and Bar is inspected around three times per year on average.
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