Air Culinaire Worldwide
Last inspected: Mar 23, 2026
64
Score
Going back to 2022, Air Culinaire Worldwide has 10 inspections in the public record. On Mar 23, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “wet wiping cloth not stored”, which has been cited four times.
The city-wide average sits at 79, which Air Culinaire Worldwide's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of cooked chicken breasts 44-45F stored in walk-in cooler. Operator states that the chicken breasts were stored on prep table for less than 30 minutes during food prep earlier. Discussed with operator about "how much is too much" for time/temperature control for safety food during food preparation. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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.
53B-14-5
Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at dry food storage area. Moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Interior of ovens has accumulation of black substance/grease/food debris.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Cups with no handles stored in flour bin. Operator removed. **Corrected On-Site**
14-01-5
64
Sep 16, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pieces of cooked chicken breast (117F - Hot Holding) at cook line. Operator reheated to 170 F at time of inspection. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Large trash can and mop bucket with wet mop stored in front of the handwash sink next to dish machine. Sanitizer bucket stored in the handwash sink at the same location. Operator removed all items from handwash sink. **Corrected On-Site**
31A-09-4
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. 1 employee training expired.
53B-14-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
61
Jun 20, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. **Admin Complaint** - From follow-up inspection 2025-06-20: **Admin Complaint**
50-17-3
86
Apr 18, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of chicken salad 46 F stored in reach-in cooler. Operator moved to walk-in cooler. Re temped: chicken salad 44F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over cooked egg in walk-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. **Admin Complaint**
50-17-3
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. 5 pieces of raw salmon. **Warning**
03G-05-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 pieces of raw salmon reduced oxygen packaged onsite thawed without removed from packages in walk-in cooler. **Warning**
03G-04-5
Intermediate - No soap provided at handwash sink. At packaging area. Provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts Reduced oxygen packaging raw fish onsite. **Warning**
03G-50-1
Basic - Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor at dry food storage. Operator moved to shelves. **Corrected On-Site** **Warning**
08B-47-4
37
Aug 29, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer tested at 500ppm Observed employee discard, replace, and test at 400ppm **Corrected On-Site**
41-27-4
Intermediate - No soap provided at handwash sink. Observed soap and paper towels missing at hand sink in prep room Observed paper towels missing at hand sink in dish area
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table Corrected -over employee remove and place in manager office **Corrected On-Site**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket Corrected -observed employee hang mop **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline Corrected observed employee place in sanitizer **Corrected On-Site**
21-12-4
67
Feb 15, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Observed soap missing at hand sink in prep area Corrected -observed employee replace **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut melon with no date mark in walk-in cooler Corrected -observed employee label **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Single-service articles improperly stored. Observed Togo bowl lids stored on floor Corrected -observed employee place on shelf **Corrected On-Site**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with clean equipment Corrected observed employee remove drink **Corrected On-Site**
12B-07-4
Basic - Wiping cloth Lactic Acid sanitizing solution not at proper minimum strength. Observed sanitizer tested at 0ppm Observed employee discard, replace, and retest sanitizer at (lactic acid-200ppm ) **Corrected On-Site**
21-08-4
70
Dec 5, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-12-05: Additional 60 days for employee training. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers, cut cheese, cut deli meats held over 24 not date marked,. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-05: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-05: **Time Extended**
21-12-4
78
Dec 4, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm of chlorine in the . Three compartment sink is set up until. Dish machine can be fixed . **Corrective Action Taken** **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. One dented can of corn, dent on brim of can . **Warning**
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in middle prep area , employee hand wash sink, corrected , manager replaced paper towels at time of inspection . **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers, cut cheese, cut deli meats held over 24 not date marked,. **Repeat Violation** **Warning**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drink , protein drink stored in reach in cooler not identified not separated. **Warning**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
50
Apr 14, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Minestrone soup reheated to 130, corrected to,174. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
03E-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2023-04-14: **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yogurt parfait, opened milk all held over 24 hrs not date marked . **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Large to go tins not inverted in dry storage area. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected , employee placed bread guard on during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on food prep table . Corrected, employee removed phone during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-14: Keys observed on food prep table at time of inspection. **Time Extended**
40-06-5
55
Sep 19, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
52
Frequently Asked Questions
When was Air Culinaire Worldwide last inspected?
The most recent health inspection at Air Culinaire Worldwide on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Air Culinaire Worldwide?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at Air Culinaire Worldwide.
How does Air Culinaire Worldwide compare to other restaurants in Tampa?
Air Culinaire Worldwide most recently scored 64 out of 100, which is lower than the Tampa average of 79.
Has Air Culinaire Worldwide's inspection record improved over time?
Results have been roughly steady. Inspections at Air Culinaire Worldwide have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Air Culinaire Worldwide 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 Air Culinaire Worldwide inspected?
Based on the inspection history on file, Air Culinaire Worldwide is inspected around three times per year on average.
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