Cafe Artemisa

6807 N Manhattan Ave, Tampa, FL 33614 · Permanent Food Service · License 3915760

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 1 intermediate, 8 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

15 violations found

First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 6 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk-in cooler Beef 51°F. operator placed in freezer for quick cool down. REcheck 41°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Beef 122°F pork 122°F warmer on front counter. Operator reheated products to 165°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef stored over raw pork in walk-in cooler
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Cookline water at 100°F
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Walk-in freezer observed raw chicken stored direct contact with carry out bag
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored with bananas on top of reachin freezer
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can open Slicer
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk containers of salt and sugar
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.in reachin cooler in dining room
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Chicken base in stockroom
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Open employee water in reachin cooler by coffee station.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. No sanitized was setup. Had employee setup sink corrected.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of ice machine
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Shared dumpsters
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee backpack and jacket hanging on clean dish rack
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.