DirtyFLRestaurant Inspection Data

MARCHE F THE EATERY

Health inspection records show MARCHE F THE EATERY in TAMPA has 6 inspections with a food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

4100 GEORGE J BEAN PKWY #5611

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13551890

Met Inspection Standards

2 high, 3 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid and no straw stored on prep table while preparing salad in Square 1 kitchen.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water drains very slow in handwash sink by dish machine in Square 1 kitchen. Operator fixed at time of inspection. Corrected On-Site
  • 29-11-4:Basic - Water leaking from faucet in three-compartments sink at Square 1 kitchen. Operator fix at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of cooked chicken 62 F and shredded cheddar 56 F stored on prep table in Square 1 kitchen. Operator moved items to walk-in freezer for rapid cooling. Re temped: cooked chicken 35 F, shredded cheddar 41 - 45F. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of tomato sauce (132F - Hot Holding) and cut sausages (129F - Hot Holding) stored in steam well at Bella Veloce. Operator reheated in kitchen, temped tomato sauce 167 F and cut sausages 192 F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut cooked chicken (prepped at 8am 50F at 11:40pm,- Ambient Cooling); sliced deli turkey (prepped at 8am, 46F at 11:40, moved to freezer, 35F at noon - Ambient Cooling) in walk-in cooler. Container too deep and covered, operator educated employees, placed food in shallower pans, moved to freezer, re temped sliced turkey 35F and diced cooked chicken 38F at noon. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored on handwash sink at bar. Operator removed from handwash sink. Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates are copies.

10/16/2025· 6mo ago

Visit ID: 10919477

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler in Square 1 kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee preparing pizza at Bella. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at liquid provisions bar. Operator removed scoop from ice bin. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The vanilla ice cream mix (51F - Cold Holding) stored in yogurt machine at Yogurtology kitchen. Operator voluntarily discarded at time of inspection. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler partially strained in square 1 kitchen.

5/15/2025· 11mo ago

Visit ID: 10713206

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Broken lid used to covered food in walk-in cooler at square 1 kitchen. Operator discarded lid. Corrected On-Site
  • 22-08-4:Basic - Interior of turbo chef oven has accumulation of black substance/grease/food debris.at square 1 kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler at Bella's: great cheese paste 47 F, fresh mozzarella cheese 46 F. Reach-in cooler at square 1: cooked chicken 45 F. Operator moved items to walk-in freezer. Re temped cooked chicken 32 F, great cheese 36 F, fresh mozzarella 36 F. Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employees training certificates are photocopied.

11/5/2024· 1y 5mo ago

Visit ID: 8784537

Met Inspection Standards

3 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 co 2 tanks not secured at water heater Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Employee discarded Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along wall of walkin cooler
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pastry container Employee removed Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in prep table Employee placed in bucket Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle filled with water stored on shelf near dry storage area Employee labeled Corrected On-Site Repeat Violation
  • 11-27-4: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. Emailed to operator
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand sink in Bella's
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with sanitizer not labeled at mop sink Employee labeled Corrected On-Site

5/14/2024· 1y 11mo ago

Visit ID: 8579410

Met Inspection Standards

3 high, 2 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 not secured at walk-in cooler Corrected -observed employee secure Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in pizza station Corrected -observed employee remove Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stored on shelf
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed along door frame and wall in walk-in freezer Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing in bar area hand sink Observed manager replace Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On floor at pizza station Corrected observed employee remove Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled in pizza station Employees labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread in walk-in cooler Corrected observed employee remove raw chicken Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (45F - Cold Holding); cut tomatoes (55F - Cold Holding) Observed employee place in walkin cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (120F - Hot Holding) on cookline in burger station Observed employee discard Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer machine soiled with old food debris Observed employee clean Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink in bar area

12/20/2023· 2y 3mo ago

Visit ID: 8383010

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-56-4: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. 127F operator fixed it to run at 160F Corrected On-Site