TAMPA BAY PERFORMING ART CTR
1010 N W C MACINNES PLACE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 124 f ran multiple times. Restaurant will use three compartment sink chlorine
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk no cooler Cold holding: cook hot dogs 47 f raw beef 47 f cook beans 47 f moved to freezer to rapid cool all temps to 43 f Corrected On-Site
- 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.cut deli meats walk In cooler
- 53B-13-5: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. Observed for 1 employees.
Food safety inspection conducted on 4/28/2025 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in service area and behind bar not secured.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using 3 compartment sink while waiting for repairs.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Oven door in kitchen broken.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Some parts of kitchen and behind bar under equipment.
- 11-26-1: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. Operator printed during inspection and had employees sign them. Corrected On-Site
Food safety inspection conducted on 12/3/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. Door to cabinet in bar area broken.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is properly utilizing time as a public health control for the buffets, but does not have paperwork. I sent this form to the operator.
Food safety inspection conducted on 3/27/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. Oven door broken
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind equipment in kitchen
- 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. Sent to employee Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 10/5/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).