Timpano Chophouse and Martini Bar
Last inspected: Feb 19, 2026
58
Score
Going back to 2022, Timpano Chophouse and Martini Bar has 12 inspections in the public record. Timpano Chophouse and Martini Bar was last inspected on Feb 19, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly eight violations before.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited four times.
By comparison, the average Tampa facility scores 79, putting Timpano Chophouse and Martini Bar on the weaker side. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: burrata 50 F, cut tomatoes 49 F, cooked beans 52 F, cooked tomato jam 50 F, pesto cooked 50 F, Per operator sauce all items were taken from walk in cooler at between 11-12pm time temped 2:45. Operator put in walk in cooler at time of inspection. **Warning** - From follow-up inspection 2026-02-19: Cold holding: burrata 43 F, cooked beans 49 F, cooked tomato jam 48 F, **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line. **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils On clear containers on dish drying rack. **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clear containers on dish drying rack. **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
16-46-4
58
Feb 17, 2026
Complaint Full
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating: cheese sauce 104 F, Per operator sauce was brought was from walk in cooler between 12-1 to steam table.Time temped 3:15 pm. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: burrata 50 F, cut tomatoes 49 F, cooked beans 52 F, cooked tomato jam 50 F, pesto cooked 50 F, Per operator sauce all items were taken from walk in cooler at between 11-12pm time temped 2:45. Operator put in walk in cooler at time of inspection. **Warning**
03A-02-5
High Priority - Live, small flying insects found 6 live flies flying around raw onions on dry storage rack. **Warning**
35A-02-7
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching hamburger bun on cooks line. Inspector spoke with operator about proper dish washing procedures. **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clear pitcher in Handwash sink at pasta making station. Employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line. **Warning**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler at bar. Operator removed. **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris Floor of pasta walk in cooler.. **Warning**
36-73-4
Basic - Food stored on floor. Cheese wheel on floor in walk in cooler. Employee relocated. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk flour. **Warning**
10-01-5
Basic - Old food stuck to clean dishware/utensils On clear containers on dish drying rack. **Warning**
16-48-4
Basic - Old labels stuck to food containers after cleaning. Clear containers on dish drying rack. **Warning**
16-46-4
27
Nov 6, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher has old food debris inside sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher. Staff placed paper towels at handwashing sink. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in back kitchen are. Manager removed and properly stored drinks. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in food preparation area. Chef properly stored bucket. **Corrected On-Site**
21-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Chef placed shrimp under running water. **Corrected On-Site**
06-01-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging oven door handle on cooks line. Chef removed and placed tongs at dishwasher. **Corrected On-Site**
10-20-4
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 - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wall and food preparation table in back kitchen area. Chef removed and placed knife's at dishwasher. **Corrected On-Site**
10-17-4
47
Jan 31, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 128F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning** - From follow-up inspection 2025-01-31: High temperature dishwasher being used while rinse temperature only reaching 148F. On 01/30/2025 dishwasher was shut down during a routine inspection for lack of proper rinse temperature.**Admin Complaint** **Admin Complaint**
22-56-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device. - From follow-up inspection 2025-01-31: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher. - From follow-up inspection 2025-01-31: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean dishes on shelves by dishwasher have old labels stuck on sides of dishes. **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher. - From follow-up inspection 2025-01-31: **Time Extended**
29-11-4
70
Jan 30, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 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. Pesto held on time as a public health control has no time markings. Chef added proper time stamp to pesto. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Octopus inside walk in cooler has no date markings. Chef added proper dates to octopus. **Corrected On-Site**
02C-08-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line has dirty dishes stored inside it. Chef removed and placed dishes at dishwasher. **Corrected On-Site**
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 128F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
16-62-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for mussels on cooks line establishment serves mussels fulling cooked.
01C-01-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher.
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board. Chef discarded drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed Tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Clean dishes on shelves by dishwasher have old labels stuck on sides of dishes. **Repeat Violation**
16-46-4
41
Jul 30, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
Feb 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-02-14: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink on cooks line. Gave operator hand washing sign. **Corrective Action Taken** - From follow-up inspection 2024-02-14: **Time Extended**
31B-04-4
86
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,veal,squid cold holding at 55F at 1:06 Re-temp 41F at 1:54 Raw salmon, raw45F placed on ice at1:12 Raw beef 45F 1:14 re-temp 40F 1:55 **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken,veal,squid cold holding at 55F at 1:06 Raw salmon, raw45F placed on ice at1:12 Raw beef 45F 1:14.
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented an of artichokes.
01B-01-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. To trash can stored in front of hand washing sink in dishwasher area.
31A-09-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher maximum rinse temperature is 138F. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly.
16-54-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of reach in cooler. Employee removed and properly stored drink. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler. Employee removed and placed knife's at dishwasher. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Employee removed sanitizer bucket and properly stored it. **Corrected On-Site**
21-38-4
41
Apr 13, 2023
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Ground beef cooked to internal temperature of 110F. Employee cooked ground beef to 157F. **Corrected On-Site**
03C-06-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar. **Repeat Violation**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth on top of fresh mussels on cooks line. Manager removed non food grade cloth from mussels. **Corrected On-Site**
14-86-1
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Backflow protection device.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at at hand washing sink in pasta room. Chef placed paper towels at hand washing sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Manager placed hand soap at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula stored between reach in cooler's on cooks line. Chef removed spatula and placed at dishwasher.
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef removed sanitizer bucket from floor and properly stored it. **Corrected On-Site**
21-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
37
Jan 10, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Jul 7, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Timpano Chophouse and Martini Bar last inspected?
The most recent health inspection at Timpano Chophouse and Martini Bar on file is from Feb 19, 2026. The public record contains 12 inspections in total.
What is the most common violation at Timpano Chophouse and Martini Bar?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Timpano Chophouse and Martini Bar.
How does Timpano Chophouse and Martini Bar compare to other restaurants in Tampa?
Timpano Chophouse and Martini Bar most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Timpano Chophouse and Martini Bar's inspection record improved over time?
No. Recent inspections at Timpano Chophouse and Martini Bar have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Timpano Chophouse and Martini Bar 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 Timpano Chophouse and Martini Bar inspected?
Based on the inspection history on file, Timpano Chophouse and Martini Bar is inspected around three times per year on average.
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