Olympia Catering & Events

2201 N Howard Ave, Tampa, FL 33607 · Catering · License 3913071

Emergency closure in the last 90 days

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed before it reopened Oct 20 · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
3 high priority (fixed before it reopened Oct 20), 3 intermediate (fixed before it reopened Oct 20), 4 basic
-19
Emergency closure on Oct 20, reopened Oct 20
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score61

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct202026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- 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.
  More time given
Basic2
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
10 violations found:
- 3 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Tested less than 150ppm.
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  7 rodent droppings on floor at the banquet equipment storage at back storage area outside the kitchen. Approximately 35 rodent droppings on floor under utilities equipment storage shelf at back storage area outside the kitchen.
  Presence of insects, rodents, or other pests.
  2 dead flies on floor under bug zapper in dish machine area.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Macaroni and Cheese and cooked chicken not date marked in walk-in cooler. Operator date marked items at time of inspection.
  Fixed on the spot
- 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.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Operator unable to locate the thermometer.
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  A pan of Mac n cheese and a pan of cooked chicken in walk-in cooler. Operator covered at time of inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  1 food employee working in kitchen.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead roaches on glue trap behind oven in kitchen.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep102026B81Routine inspection8 violations, 1 high priority No follow-up needed

First visitSep 10, 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.
8 violations found:
- 1 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2 pinto Beans.
  Repeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  A gallon of milk in walk-in cooler.
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Chicken breasts.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board stained on prep table.
Basic4
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  A employee opened bottled water stored on upper shelf in reach-in cooler. Operator removed.
  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.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach-in cooler door gasket soiled with black mold like substance.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Next to prep sink.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.