Artista Restaurant
Last inspected: Apr 15, 2026
61
Score
Artista Restaurant has been inspected eight times since 2022. On Apr 15, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “interior of oven/microwave has accumulation” has been the most frequent reason, cited four times.
That's lower than the typical Hialeah Gardens restaurant, which scores around 66. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled.
22-02-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile broken in the lobby.
36-17-5
Basic - Hole in or other damage to wall. Observed hole in wall by ice machine.
36-24-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the front kitchen area.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled.
02D-01-5
61
Nov 10, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - 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.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at kitchen.
31B-02-4
Intermediate - 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.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets stored in the hand wash sink at cook line.
31A-09-4
Basic - 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.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled, oven located at cook line.
23-03-4
Basic - 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.
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin located at front counter.
22-20-5
45
Jan 9, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - 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
08A-20-5
High Priority - 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. **Repeat Violation**
03B-01-6
High Priority - 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.
08A-04-5
Intermediate - 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. **Repeat Violation**
31A-11-4
Intermediate - 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
53B-14-5
Basic - Equipment in poor repair. Observed chest freezer gasket torn, freezer located at cook line.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F. **Repeat Violation**
10-07-4
Basic - 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.
22-08-4
Basic - 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. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
41
Oct 30, 2024
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Warning**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Warning**
22-42-4
High Priority - 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. **Corrected On-Site** **Warning**
14-86-1
High Priority - 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. **Warning**
08A-20-5
High Priority - 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. **Warning**
01B-02-5
Intermediate - 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. **Warning**
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed several containers stored in the hand sink at kitchen. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hans sink at kitchen. **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-14-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating a plate of chicken with rice and salad at front counter. **Warning**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 87F. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation. **Warning**
22-08-4
23
Jun 28, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler.
03A-03-5
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 via email.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside handsink next to 3 compartment sink.
31A-11-4
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. Provided via email.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler at kitchen. **Repeat Violation**
23-24-4
Basic - 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. **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 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.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at kitchen.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
21-12-4
43
Oct 12, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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.
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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.
08A-04-5
Intermediate - No soap provided at handwash sink. Hand sink in the kitchen
31B-03-4
Basic - 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.
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled
23-24-4
52
May 1, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in thank you bags. **Warning** - From follow-up inspection 2023-05-01: Nonfood-grade bags used in direct contact with food. **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2023-05-01: Unsealed concrete floor in food preparation areas. **Time Extended**
36-02-5
82
Sep 26, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Artista Restaurant last inspected?
The most recent health inspection at Artista Restaurant on file is from Apr 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Artista Restaurant?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Artista Restaurant.
How does Artista Restaurant compare to other restaurants in Hialeah Gardens?
Artista Restaurant most recently scored 61 out of 100, which is lower than the Hialeah Gardens average of 66.
Has Artista Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Artista Restaurant have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Artista Restaurant 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 Artista Restaurant inspected?
Based on the inspection history on file, Artista Restaurant is inspected around two times per year on average.
Nearby Restaurants