DirtyFLRestaurant Inspection Data

ARTS CLUB AT EDITION

ARTS CLUB AT EDITION in TAMPA has 7 health inspections on record with an overall food safety rating of 3.3/5. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 7 reports on file

500 Channelside Drive
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13669639

Met Inspection Standards
  • N/A:No Violations Were Observed

4/8/2026· 1w ago

Visit ID: 13572007

Follow-up Inspection Required

4 high

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. 3-26 marinara sauce walk in cooler Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 3-26 marinara sauce walk in cooler Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 52F mozzarella 52F held overnight in reach in cooler at 52F ambient air temperature Walk in cooler cut tomatoes 52F provolone cheese 52F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient air temperature 48F see stop sale cut tomatoes 52F provolone cheese 52F butter 47F beef base 47F condensed milk 47F disscued to add ice to the beef base condensed milk. Reach in cooler for drinks front counter Butter 52F mozzarella 52F see stop sale Warning

11/7/2025· 5mo ago

Visit ID: 10894240

Met Inspection Standards

2 high

  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp 62F sitting above ready to eat veggies reach in cooler on cooks line. Manager removed Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 62F sitting in pan above the reach in cooler make table held over night

4/11/2025· 1y ago

Visit ID: 10731503

Met Inspection Standards

1 high, 3 int, 1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar employees removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces in walk in cooler employee removed fish to proper storage. Corrected On-Site
  • 11-27-4: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.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna manager wrote identification on all the menus Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave to operator employee posted. Corrected On-Site

11/26/2024· 1y 4mo ago

Visit ID: 8734362

Met Inspection Standards

1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sink and surface 170 operator replaced Corrected On-Site

4/16/2024· 2y ago

Visit ID: 8571427

Met Inspection Standards

1 int, 1 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Surface rust in oven
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp thermometer not functioning properly.

12/6/2023· 2y 4mo ago

Visit ID: 8356051

Met Inspection Standards

3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Pots and pans and other equipment need to be inverted to avoid possible contamination.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -discussed with operator proper air drying of clean equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed gasket on reach in cooler soiled