MEAT MARKET TAMPA
1606 West Snow Avenue
Tampa, Florida, 33606
Hyde Park
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/11/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4: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**
- 10-17-4: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**
- 08A-05-6: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**
- 03F-02-5: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**
- 22-02-4: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.
- 31A-09-4: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-11-4: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**
Food safety inspection conducted on 2/11/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4: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** - From follow-up inspection 2024-10-22: **Time Extended**
- 31A-09-4: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** - From follow-up inspection 2024-10-22: **Time Extended**
- 03G-50-1: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**
Food safety inspection conducted on 10/22/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4: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**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-20: **Time Extended**
- 31A-09-4: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**
- 03G-50-1: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**
Food safety inspection conducted on 8/20/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4: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**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
- 21-38-4: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**
- 22-41-4: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**
- 10-05-5: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**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-09-4: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-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in pantry has dirt dishes stored inside it.
- 03G-50-1: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**
Food safety inspection conducted on 7/30/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).