Primo's Gourmet Catering
Last inspected: Mar 23, 2026
86
Score
Public records show 16 inspections at Primo's Gourmet Catering stretching back to 2022. The newest entry in the record is dated Mar 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Tampa average 79, so Primo's Gourmet Catering is doing better than most peers. There isn't much in the file that would give a customer pause.
16
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dry food storage room **Repeat Violation** - From follow-up inspection 2026-03-23: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler in kitchen. **Repeat Violation** - From follow-up inspection 2026-03-23: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2026-03-23: **Time Extended**
22-08-4
86
Mar 20, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2026. Renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cooked macaroni 47 F, deli ham 45 F, milk 45 F, cooked chicken 47 F. Employee moved all time/temperature control for safety food to large reach-in coolers. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dry food storage room **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler in kitchen. **Repeat Violation**
36-32-5
Basic - Food not stored at least 6 inches off of the floor. A case of bottled water stored on floor in dry storage room.
08B-47-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Single-service articles improperly stored. A case of single service food container stored on floor in dry storage room.
25-05-4
58
Dec 17, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50-100 ppm rested to 50ppm **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to flat top grill main cook line Cold holding: provolone 45F cut ham 47F employee moved to freezer 2nd temps all to 43F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking pizzas on line owner determined time and placed time marks **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket above 50-100ppm retested to 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cook chicken wings mozzarella cheese deli meats walk in cooler **Repeat Violation**
02C-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. 2 expired international food service executives 5-24-25 both expiration date.
53B-14-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
12B-09-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees
13-03-4
41
Sep 16, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pasta salad prepped onsite stored more than 7 days.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line Cold Holding: sliced cheddar cheese 49 F, sliced salami 48 F, sliced ham 48 F. Operator moved items to reach-in freezer for rapid cool. Re temp: sliced cheddar cheese 45 F, sliced salami 43 F, sliced ham 41 F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta salad prepped onsite dated marked on 09/08 in walk-in cooler. Operator discarded at time of inspection. **Corrective Action Taken**
02C-01-5
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. 1 employee training expired.
53B-14-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen. Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Reach-in cooler door gaskets torn at cook line. **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. A pan of frozen raw steaks stored on floor in walk-in cooler. A case of fry oil stored on floor in dry food storage room. Operator moved items to shelves. **Corrected On-Site**
08B-47-4
45
Jun 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk open products in walking cooler
02C-02-5
Basic - Equipment in poor repair. Both Chest frozen lids in disrepair.
14-11-5
Basic - In-use tongs stored on equipment handle between uses. Tongs on cart by oven.
10-20-4
74
Apr 17, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of sliced turkey 45 F and a cut tomato 45 F store in reach-in cooler at cook line. Employee moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen sent dry food storage area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and tiles soiled with accumulation of dust In kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 02/01/25.
50-09-4
Basic - Equipment in poor repair. Torn gasket on reach-in cooler door at cook line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled with accumulation of grease.
23-03-4
67
Feb 6, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
37
Jul 31, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Apr 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on soft drink machine at front counter.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on gaskets in pizza flip top unit.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, employee placed towel in sanitizer solution. **Corrected On-Site**
21-12-4
82
Feb 14, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. observed employee drink stored on ice machine Corrected -observed employee discard **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed ice machine door replaced with tin foil at time of inspection Operator stated the door parts has been ordered and they are awaiting to replace it.
14-10-4
90
Dec 28, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
58
Oct 2, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no hand washing, corrected action taken , inspector discussed proper hand washing when changing gloves.
12A-07-5
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. Opened containers of milk, half and half , and whipping cream all held over 24 hrs not date marked. **Repeat Violation**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep ,corrected , employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Balsamic vinegar stored on floor in dry storage area, corrected, employee placed vinegar back on shelf . **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. To go boxes stored on floor in dry storage area .
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
64
Jun 1, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
50
Mar 15, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping fruit salad with bare hands. Inspector discussed with employee proper glove usage when prepping ready to eat foods, **Corrective Action Taken**
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment. Corrected action taken, inspector discussed with employee proper procedures regarding proper hand wash sink to be used. **Corrective Action Taken**
12A-03-4
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. Opened container of milk held over 24 hrs not date marked .
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with slim build up. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large party tray lids as well as large tins not inverted in dry storage area. Corrected, employee inverted items during inspection. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink stored with no lid nor straw , corrected, employee discarded drink during inspection. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep table.
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
55
Dec 20, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces walk in cooler. Operator corrected to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control.on pizza slices operator determined time at 11:00 am
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 123 f cooked sausage 119 f operator placed on stove both to 165 f Hot holding: Italian wedding soup 86 f **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked noodles not dated reach in cooler silver door. Operator dated cooked noodles walk in cooler cut ham turkey and tuna salad **Corrective Action Taken**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Reach in cooler gasket torn in reach in cooler b ice machine.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled Reach in freezer gasket soiled by dining room .
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. Unwashed onions over ready to eat pepperoni.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On reach in make table cutting board
21-12-4
39
Sep 19, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Washing Fruits and Vegetables
FL-42
70
Frequently Asked Questions
When was Primo's Gourmet Catering last inspected?
The most recent health inspection at Primo's Gourmet Catering on file is from Mar 23, 2026. The public record contains 16 inspections in total.
What is the most common violation at Primo's Gourmet Catering?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Primo's Gourmet Catering.
How does Primo's Gourmet Catering compare to other restaurants in Tampa?
Primo's Gourmet Catering most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Primo's Gourmet Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Primo's Gourmet Catering have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Primo's Gourmet Catering means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Primo's Gourmet Catering inspected?
Based on the inspection history on file, Primo's Gourmet Catering is inspected around five times per year on average.
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