Cafe De Artistes
Last inspected: Mar 27, 2026
33
Score
Across the available record, Cafe De Artistes has eight inspections on file, the first dated 2022. Inspectors last stopped by on Mar 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to seven violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
By comparison, the average Jupiter facility scores 79, putting Cafe De Artistes on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - 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+. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of chemical cleaner stored above uncovered bread, discussed with operator who removed sanitizer bottle. **Corrected On-Site** **Warning**
41-10-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
12A-27-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-29-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used as dump sink, discussed with operator who removed strainer. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. **Repeat Violation** **Admin Complaint**
02B-04-5
Basic - 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. **Warning**
14-09-4
33
Oct 21, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - 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; **Corrected On-Site**
12A-12-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - 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.
02C-03-5
Intermediate - 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.
02B-04-5
Intermediate - Mussels tag removed from original container prior to container being emptied, at reach in cooler by stove. Operator provided tag. **Corrected On-Site**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish and duck thawing on speed rack in kitchen. Operator moved to cooler. **Corrective Action Taken**
06-01-5
35
Apr 7, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar - provided **Corrected On-Site**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap - operator provided soap **Corrected On-Site**
31B-06-4
82
Jan 3, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - 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
03B-01-6
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - 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
02B-04-5
Intermediate - Handwash sink by three compartment not accessible for employee use at all times- pan stored inside Removed **Corrected On-Site** **Repeat Violation**
31A-09-4
61
Feb 28, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- to store pan; Removed **Corrected On-Site**
31A-09-4
Basic - 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; **Corrected On-Site**
06-01-5
Basic - Standing water in bottom of reach-in-cooler- at cook line
29-49-6
Basic - 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 **Corrected On-Site**
40-06-5
78
Sep 27, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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; **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
74
Apr 18, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lowboy cooler - beef stew (62F - Cold Holding) held overnight and not removed from cooler - see stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lowboy cooler - beef stew (62F - Cold Holding) held overnight and not removed from cooler - see stop sale.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed procedure with operator **Corrective Action Taken**
01C-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator provided soap. **Corrected On-Site**
31B-06-4
Basic - Faucet/handle no operating at plumbing fixture - kitchen hand sink cold faucet handle.
29-09-4
58
Dec 20, 2022
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, mussels
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters, mussels
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer, degreaser/by dishmachine area/corrective action taken/operator labeled chemicals. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour/by prep area.
02D-01-5
Basic - Food stored on floor. Oil/shortening containers/cookline
08B-38-4
61
Frequently Asked Questions
When was Cafe De Artistes last inspected?
The most recent health inspection at Cafe De Artistes on file is from Mar 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Cafe De Artistes?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Cafe De Artistes.
How does Cafe De Artistes compare to other restaurants in Jupiter?
Cafe De Artistes most recently scored 33 out of 100, which is lower than the Jupiter average of 79.
Has Cafe De Artistes' inspection record improved over time?
No. Recent inspections at Cafe De Artistes have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe De Artistes means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe De Artistes inspected?
Based on the inspection history on file, Cafe De Artistes is inspected around two times per year on average.
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