California Pizza Kitchen

2223 N Westshore Blvd #189, Tampa, FL 33607 · Permanent Food Service · License 3912677

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 24, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

9 violations found

First visitAug 24, 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.
9 violations found:
- 4 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  A container of fresh garlic in oil (63°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A container of fresh garlic in oil (63°F - Cold Holding) stored on counter top at pizza station.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 live flies in dry storage room.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer buckets tested 1000+ppm Ecolab Sink and Surface Cleaner. Operator diluted with water, tested 700ppm.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun nuzzle soiled with black slimy substance at bar.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  A knife stored in handwash sink at pizza station. A finger protector stored in handwash sink at expo line. Operator removed all items from handwash sinks.
  Fixed on the spotRepeat violation
Basic2
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  At cook line. Operator removed bucket from floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In dry food storage room.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.