The Art of Food Catering
Last inspected: Jul 15, 2025
67
Score
Inspectors have visited The Art of Food Catering six times, with records going back to 2023. The most recent report on file is from Jul 15, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Operating with an expired division of hotels” comes up most often, recorded three times in the inspection record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
6
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jul 15, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in Reach in cooler.
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operating with an expired license. License expired 2/1/2025. **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef not date marked.
02C-02-5
67
Apr 18, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-04-18: Currently operating with an expired license. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at Employee handwash sink adjacent to three compartment sink. **Warning** - From follow-up inspection 2025-04-18: No soap provided at Employee handwash sink adjacent to three compartment sink and ice machine. **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of empty ice machine soiled with calcium built-up. **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Employee handwash sink adjacent to three compartment sink. Employee provided paper towels during time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-18: No paper towels provided at three compartment sink. **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles not labeled located in Reach in cooler. **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built-up in three chest freezers. **Warning** - From follow-up inspection 2025-04-18: Ice built-up in chest freezer located inside storage room. **Time Extended**
14-69-4
58
Feb 13, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Dec 12, 2023
Routine - Food
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
82
Oct 5, 2023
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top reach in cooler under lid Cold holding : tres leches cake 44 f operator placed in freezer 2nd temp 43 f **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Oven grill cleaner stored on meat slicer.
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. White substance spray bottle not labeled
41-17-4
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. Mozzarella cheese
02C-03-5
Intermediate - 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. **Repeat Violation**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Willmer Perdigon expired 9-18-23
53A-03-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed and management signed. **Repeat Violation**
11-26-1
Basic - Water leaking from pipe and/or faucet/handle. Under hand washing sink in bakery
29-11-4
43
Apr 7, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce.raw shelled eggs over limes. Operator removed to proper storage. Reach in cooler by bathroom. **Corrected On-Site**
08A-04-5
Intermediate - No soap provided at handwash sink. Employee restroom
31B-03-4
Intermediate - 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.
53B-13-5
Intermediate - 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. Provided by email.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email. **Corrective Action Taken**
11-26-1
50
Frequently Asked Questions
When was The Art of Food Catering last inspected?
The most recent health inspection at The Art of Food Catering on file is from Jul 15, 2025. The public record contains six inspections in total.
What is the most common violation at The Art of Food Catering?
Across the inspection record, “operating with an expired division of hotels” has been cited three times, more than any other issue at The Art of Food Catering.
How does The Art of Food Catering compare to other restaurants in Tampa?
The Art of Food Catering most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has The Art of Food Catering's inspection record improved over time?
Results have been roughly steady. Inspections at The Art of Food Catering have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Art of Food Catering 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 The Art of Food Catering inspected?
Based on the inspection history on file, The Art of Food Catering is inspected around three times per year on average.
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