Meat Market Tampa
Last inspected: Feb 4, 2026
55
Score
Meat Market Tampa has been inspected 10 times since 2022. The most recent visit was on Feb 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited four times.
Meat Market Tampa's latest score of 55 falls below the Tampa average of 79. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over grated cheese in walk in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in Handwash sink on cooks line. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Bulk oil on floor on cooks line. Employee relocated. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning On clear containers on dish drying rack.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
55
Oct 30, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp salad station 54F at 12:20. Chef removed to ice bath. Retemp 41F at 12:45 **Corrected On-Site**
03A-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.mop in employee restroom not inverted to dry
42-01-4
Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink leaking water onto floor causing it to pool. Manager drained and took sink out of service and cleaned floor at time of inspection.
29-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink located at end of cooks line
31B-04-4
Basic - Food not stored at least 6 inches off of the floor. Bus tub containing quarts of chicken stock stored less than 6 inches off of floor in walk-in freezer
08B-47-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on storage shelves in dish machine area.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine has mold like substance. Chef cleaned at time of inspection **Corrected On-Site**
22-20-5
64
Feb 11, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic and oil,cook beef held on time as a public health control has no time stamp. Chef added proper time markings to items. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored overtop cheese inside walk in cooler. Chef removed and properly stored eggs. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on first reach in cooler on cooks line has stains.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line is blocked by small preparation table on cooks line. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it in pantry station. Employee removed and placed dishes at dishwasher. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Container of Brussels sprouts stored on floor inside walk in cooler. Chef removed and properly stored Brussel sprouts. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and handwashing sink on cooks line. Chef removed knife and placed at dishwasher. **Corrected On-Site**
10-17-4
50
Oct 22, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by a table. **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-10-22: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for cooked chicken without an approved HACCP. **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-10-22: HACCP has not been submitted. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handles on cooks line. Staff removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-10-22: **Time Extended**
10-20-4
78
Aug 20, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for cooked chicken without an approved HACCP. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-20: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by a table. **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handles on cooks line. Staff removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended**
10-20-4
70
Jul 30, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 87F. Chef refilled pan with water at 178F. **Corrected On-Site**
10-05-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by a table. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in pantry has dirt dishes stored inside it.
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for cooked chicken without an approved HACCP. **Warning**
03G-50-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handles on cooks line. Staff removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Staff removed and properly stored buckets. **Corrected On-Site**
21-38-4
43
Dec 5, 2023
Complaint Full
5 minor violations.
View 5 violations
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes overtop dishwasher.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado still has sticker on it.
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler pantry area.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. **Repeat Violation**
22-20-5
78
Jul 19, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in salad station has dirty dishes inside it. Manager removed dishes from hand washing sink.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Emailed operator employee health agreement. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice Machine has buildup of black-mold like substance.
22-20-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Employee placed hood filter in hood system. **Corrected On-Site**
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between food preparation table and hand washing sink. Chef removed knife and properly stored it. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth and properly stored it. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Employee cleaned off stickers. **Corrected On-Site**
16-46-4
55
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Jul 6, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
61
Frequently Asked Questions
When was Meat Market Tampa last inspected?
The most recent health inspection at Meat Market Tampa on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Meat Market Tampa?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Meat Market Tampa.
How does Meat Market Tampa compare to other restaurants in Tampa?
Meat Market Tampa most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Meat Market Tampa's inspection record improved over time?
No. Recent inspections at Meat Market Tampa have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Meat Market Tampa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Meat Market Tampa inspected?
Based on the inspection history on file, Meat Market Tampa is inspected around three times per year on average.
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