Arts Club at Edition
500 Channelside Dr, Tampa, FL 33602 · Permanent Food Service · License 3918959
What drove the grade
Live, small flying insects found 2 live flies on cooks line
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection5 high priority (no follow-up needed), 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 2 lbs each of cooked pork belly dated 7/25 and 9/2 reach in cooler door. Operator discarded
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Milk dated 9-30 reach in cooler kitchen entrance
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk dated 9-30 reach in cooler kitchen entrance
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. pork belly 51°F operator voluntary discarded.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 2 live flies on cooks line
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
2 lbs each of cooked pork belly dated 7/25 and 9/2 reach in cooler door. Operator discarded
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.