DirtyFLRestaurant Inspection Data

CALIFORNIA PIZZA KITCHEN

CALIFORNIA PIZZA KITCHEN maintains a 2.2/5 food safety rating based on 10 health department inspections in TAMPA. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

International Plaza
Tampa, Florida, 33607
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13651297

Met Inspection Standards

1 int, 1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine area in kitchen. Warning - From follow-up inspection 2026-03-13: **Time Extended** - From follow-up inspection 2026-03-16: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. 3 employees expired. Warning - From follow-up inspection 2026-03-13: **Time Extended** - From follow-up inspection 2026-03-16: **Time Extended**

3/13/2026· 1mo ago

Visit ID: 13650414

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine area in kitchen. Warning - From follow-up inspection 2026-03-13: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read Warning - From follow-up inspection 2026-03-13: Work order in progress **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at pizza station - Cold Holding: cooked chicken 46 F, shredded mozzarella 47 F, sliced ham 46 F, pizza sauce 46 F. Operator placed all items in ice bath at time of inspection. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2026-03-13: Reach-in cooler at pizza station - Cold Holding: cooked chicken 48 F, sausage 51 F, shredded mozzarella 48 F, fresh mozzarella 51 F, sliced tomato 49 F, cooked beef 49 F. Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed accusation strainer with lemon wedges in handwash sink at wait station. Employee removed strainer and cleaned handwash sink at time of inspection. Employee rinsed drink shaker cup in handwash sink at bar. Discussed with employee about handwash sink is for handwashing only. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-13: Observed drink garnish in handwash sink at service station. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. 3 employees expired. Warning - From follow-up inspection 2026-03-13: **Time Extended**

3/12/2026· 1mo ago

Visit ID: 13513601

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine area in kitchen. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at pizza station - Cold Holding: cooked chicken 46 F, shredded mozzarella 47 F, sliced ham 46 F, pizza sauce 46 F. Operator placed all items in ice bath at time of inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed accusation strainer with lemon wedges in handwash sink at wait station. Employee removed strainer and cleaned handwash sink at time of inspection. Employee rinsed drink shaker cup in handwash sink at bar. Discussed with employee about handwash sink is for handwashing only. **Corrective Action Taken** Warning
  • 53B-14-5: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. 3 employees expired. Warning

9/11/2025· 7mo ago

Visit ID: 13517486

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in cooler door gasket loosen at cook line. Warning - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-11: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked container with cracked lid used to stored cooked pasta in reach-in cooler at cook line. Warning - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-11: **Time Extended**
  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training is not an approved program. Warning - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-11: **Time Extended**

9/9/2025· 7mo ago

Visit ID: 13513240

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2025-09-09: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in cooler door gasket loosen at cook line. Warning - From follow-up inspection 2025-09-09: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked container with cracked lid used to stored cooked pasta in reach-in cooler at cook line. Warning - From follow-up inspection 2025-09-09: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line next to pizza oven - Cold Holding: butter 53 F, garlic puree 46 F, corn salsa 45 F, cut lettuce 51 F. Operator placed food items on ice bath at time of inspection. **Corrective Action Taken** Warning - From follow-up inspection 2025-09-09: Reach-in cooler at cook line next to pizza oven: butter 47 F, jambalaya sauce 46 F, cream sauce 45 F, raw steak on skewers 45 F. Operator placed food items in ice bath. Admin Complaint **Corrective Action Taken**
  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training is not an approved program. Warning - From follow-up inspection 2025-09-09: **Time Extended**

9/5/2025· 7mo ago

Visit ID: 10883498

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on food storage shelf in walk-in cooler. Operator removed drink. Corrected On-Site Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Reach-in cooler door gasket loosen at cook line. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container with cracked lid used to stored cooked pasta in reach-in cooler at cook line. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. Operator moved to shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line next to pizza oven - Cold Holding: butter 53 F, garlic puree 46 F, corn salsa 45 F, cut lettuce 51 F. Operator placed food items on ice bath at time of inspection. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. A bottle of dish detergent stored on food storage shelf over prep table at prep area closed by walk-in cooler. Operator removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in handwash sink at bar. Warning
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training is not an approved program. Warning

4/3/2025· 1y ago

Visit ID: 8853266

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink, black mold like substance inside the ice machine bin at time of inspection.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup stored one ice cream at time of inspection.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils next to ice cream bins stored in standing water not 135F at time of inspectiin
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards stored on back shelves are stained at time of inspection.

8/7/2024· 1y 8mo ago

Visit ID: 8727348

Met Inspection Standards

1 int, 10 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table on service line Corrected observed employee remove Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observe several plastic containers wet nesting on shelf adjacent to dish pit
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed on floor in dry storage room
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked plastic containers on shelf adjacent to dish pit
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to manager
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on shelf adjacent to dish pit
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee ensure drink in reachin cooler on cookline Corrected observed employee remove Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor on cookline Corrected observed employee place on shelf Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed inside True reachin cooler on cookline
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected-observed employee place in sanitizer bucket Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on service line used as a dump sink Observed employee clean sink and remove dump pan Corrected On-Site

2/1/2024· 2y 2mo ago

Visit ID: 8496661

Met Inspection Standards

3 high, 2 int, 8 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. dented can of ripe olives stored on shelf in dry storage room
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store don prep table Corrected observed employee discard Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint Corrected observed employee place hat on head Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked plastic containers stored on storage shelf adjacent to dish machine
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor on cookline Corrected -observed employee place in double bucket Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline Corrected -observed employee place in sanitizer bucket Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour with no label on shelf on cookline Corrected employee label Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle of advil stored on shelf above prep table on service line Corrected -observed employee move to manager office Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.observed 1 dented can of ripe olives stored on shelf in dry storage room
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on service line used as a dump sink Observed employee move the strainer from hand sink Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed soap missing at hand sink in bar area Corrected -observed employee replace Corrected On-Site

9/11/2023· 2y 7mo ago

Visit ID: 8349130

Met Inspection Standards

3 high, 2 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment stored wet. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stored on clean equipment in dish wash area .
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container on cooks line not labeled.
  • 12A-07-5: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 prior hand washing, corrected action taken , inspector discussed with management proper hygiene when changing gloves. **Corrective Action Taken** Repeat Violation
  • 22-42-4:High Priority - Peroxide sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected to 250 ppm of peroxide. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45°, corrected action taken , inspector had chef place beans on ice. **Corrective Action Taken** Repeat Violation
  • 02C-03-5: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. Chocolate milk and butter milk held over 24 hrs not date marked . Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large spoon stored in employee hand wash sink by pizza oven, corrected, employee removed spoon at time of inspection. Corrected On-Site