CAFE ARTEMISA

Name: CAFE ARTEMISA
Address: 6807 N MANHATTAN AVE, TAMPA, FL, 33614, US
Rating: 88.6

6807 N MANHATTAN AVE, TAMPA, FL 33614

License #3915760

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CAFE ARTEMISA in TAMPA currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 25 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 5, 2025 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato salad 56F at 9:17am placed on front line buffet at 9:07am cooled to 43F at 9:53am, flan 49F at 9:17am placed on front line buffet at 8:50am cooled to 42F at 9:54am
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed front line cook preparing food without hair restraint. Employee wore hair restraint during time of inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Metal pipes and paper towel dispenser in front line cook heavily soiled with grease.
[41-07-4] Container of medicine improperly stored. Personal and over the counter medicine stored on prep table next to empanada warmer.
[08B-38-4] Food stored on floor. Jug of oil stored on floor next to food warmer.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wore hairnet and began preparing food without washing hands. Employee exited building and returned to kitchen to prepare food without washing hands. Discussed with employee proper handwashing.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine at three compartment sink.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee wash utensils at three compartment sink and not sanitize utensils after washing. Discussed with employee.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front service Employee handwash sink used for collecting water for buffet line Reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Located over three compartment sink.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan 50F, mixed salad 53F. Operator placed items in refrigerator.
[11-27-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
[08B-12-5] Stored food not covered. Sliced Swiss cheese not covered in front line Reach in cooler. Deli ham not covered in front line cook Reach in cooler. Employee covered ham during time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee handwash sink used to stored Bain Marie with utensils, adjacent to espresso machine. Employee removed Bain Marie with utensils during time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for Adam and Sheila. Expired training for Yanet.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear and placed hair into bun, then served food to customers without washing hands first. Discussed with operator. Employees at front washed hands after.
[14-31-5] Nonfood-grade bags used in direct contact with food. Employee bagged raw pork in shopping bag at front line cook prep table. Discussed with manager.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee at front line cook without hair restraint. Employee wore hair restraint during time of inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled.

Community reaction

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Community pulse