How many health inspections has ARTISAN KITCHEN AND BAR had?

ARTISAN KITCHEN AND BAR has had 22 inspections according to Florida DBPR records.

Has ARTISAN KITCHEN AND BAR ever been shut down?

No, ARTISAN KITCHEN AND BAR has no emergency closures on record.

What are the most common violations at ARTISAN KITCHEN AND BAR?

The most frequently cited violations at ARTISAN KITCHEN AND BAR are: Clean multi-use utensils, Time as control, Consumer advisory.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

ARTISAN KITCHEN AND BAR

658 CRANDON BLVD STE 120, Key Biscayne, FL 33149

Miami-Dade County · Permanent Food Service · Owner: CONCRETE LAB · License: SEA2333691

ARTISAN KITCHEN AND BAR in Key Biscayne, FL has 22 inspections on record with 208 total violations (9.5 per inspection) and 0 emergency closures.

22Inspections

208Violations

V21 Time as control

Intermediate Violations

V31 Clean multi-use utensils

Jan 24, 2024 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V11 Food in good condition

V14 Food contact surfaces

V21 Time as control

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

Apr 7, 2023 — Routine - Food· 15 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V06 Handwashing facilities

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

Basic Violations

V50 Adequate lighting

Nov 8, 2022 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Basic Violations

V50 Adequate lighting

Feb 28, 2022 — Routine - Food· 13 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Oct 27, 2021 — Routine - Food· 16 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V05 Handwashing procedures

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V36 Proper ventilation

V40 Wiping cloths usage

Basic Violations

V50 Adequate lighting

Feb 25, 2021 — Routine - Food· 12 violations · Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

Basic Violations

V53 Outer openings protected

Feb 25, 2021 — Routine - Food· 3 violations · Call Back - Admin. complaint recommended

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

Basic Violations

V53 Outer openings protected

Sep 25, 2020 — Routine - Food· 15 violations (2 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Apr 28, 2020 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V31 Clean multi-use utensils

Jan 18, 2018 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V14 Food contact surfaces

V24 Toxic substance control

Nov 7, 2017 — Routine - Food· 26 violations (6 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V05 Handwashing procedures

V06 Handwashing facilities

V08 Proper hand/arm washing

V10 Approved food source

V11 Food in good condition

V12 Shell stock requirements

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V41 Toilet facilities

Jan 13, 2017 — Routine - Food· 12 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V10 Approved food source

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Sep 13, 2016 — Routine - Food· 11 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V11 Food in good condition

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

How Does This Facility Compare?

ARTISAN KITCHEN AND BAR has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 9.5 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has ARTISAN KITCHEN AND BAR had?: ARTISAN KITCHEN AND BAR has had 22 inspections according to Florida DBPR records.
Has ARTISAN KITCHEN AND BAR ever been shut down?: No, ARTISAN KITCHEN AND BAR has no emergency closures on record.
What are the most common violations at ARTISAN KITCHEN AND BAR?: The most frequently cited violations at ARTISAN KITCHEN AND BAR are: Clean multi-use utensils, Time as control, Consumer advisory.

Nearby Establishments

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606 CRANDON BLVD, Key Biscayne

28 inspections · 377 violations · 1 closures

Last inspected: Mar 11, 2025

MILANEZZA

700 CRANDON BLVD, Key Biscayne

26 inspections · 240 violations

Last inspected: Apr 21, 2025

MESTIZO LATIN CUISINE & COFFEE

600 CRANDON BLVD #130, Key Biscayne

17 inspections · 101 violations

Last inspected: Apr 4, 2025

YOGURT BY U

600 CRANDON BLVD STE 120, Key Biscayne

16 inspections · 98 violations

Last inspected: Mar 11, 2025

Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: February 6, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with ARTISAN KITCHEN AND BAR.