Cbk Catering and Events

4108 Gunn Hwy, Tampa, FL 33618 · Catering · License 3913486

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate, 5 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

9 violations found

First visitOct 22, 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:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Cooked mushrooms date marked for 10/14. See stop sale.
  Repeat violation
- 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.
  Cooked mushrooms date marked for 10/14. See stop sale.
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  2 disinfectant spray bottles stored on shelf with clean dishes under prep table. Employee removed.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Adriana Castillo expired on 10/2/26.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of mixed nuts stored on dry storage shelf not labeled. Employee labeled.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  3 Employee drinks stored on shelf under prep table with spoons and containers. Employee removed.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Knife hanging up with old food on it next to hand sink in dish area. Employee removed and washed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black mold like substance inside ice machine along door.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing at hand sink in dish area. Employee placed at hand sink
  Fixed on the spot
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.
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.