DirtyFLRestaurant Inspection Data

TIMPANO CHOPHOUSE AND MARTINI BAR

TIMPANO CHOPHOUSE AND MARTINI BAR located in TAMPA has undergone 10 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 10 reports on file

1610 WEST SWANN AVENUE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13634930

Met Inspection Standards

1 high, 3 int, 2 basic

  • 16-48-4: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**
  • 16-46-4: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**
  • 03A-02-5: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**
  • 22-02-4: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**
  • 31B-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**
  • 53B-14-5: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**

2/17/2026· 3w ago

Visit ID: 13632689

Follow-up Inspection Required

4 high, 4 int, 6 basic

  • 12B-07-4: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
  • 36-73-4:Basic - Floor soiled/has accumulation of debris Floor of pasta walk in cooler.. Warning
  • 08B-38-4:Basic - Food stored on floor. Cheese wheel on floor in walk in cooler. Employee relocated. Corrected On-Site Warning
  • 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. Handle of scoop in bulk flour. Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils On clear containers on dish drying rack. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clear containers on dish drying rack. Warning
  • 09-01-4: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
  • 35A-02-7:High Priority - Live, small flying insects found 6 live flies flying around raw onions on dry storage rack. Warning
  • 03A-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
  • 03E-02-5: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Clear pitcher in Handwash sink at pasta making station. Employee removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line. Warning
  • 53B-14-5: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

11/6/2025· 4mo ago

Visit ID: 10930414

Met Inspection Standards

4 int, 7 basic

  • 22-20-5: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.
  • 12B-07-4: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
  • 10-17-4: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
  • 10-20-4: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
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
  • 06-01-5: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
  • 21-38-4: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
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 22-02-4: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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher has old food debris inside sink.
  • 31B-02-4: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

1/31/2025· 1y 1mo ago

Visit ID: 10769423

Follow-up Inspection Required

2 int, 3 basic

  • 24-08-4: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**
  • 16-46-4: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**
  • 29-11-4: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**
  • 22-56-4: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
  • 16-62-1: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**

1/30/2025· 1y 1mo ago

Visit ID: 8844757

Follow-up Inspection Required

1 high, 5 int, 5 basic

  • 12B-07-4: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
  • 24-08-4: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.
  • 10-20-4: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
  • 16-46-4: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
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher.
  • 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. Pesto held on time as a public health control has no time markings. Chef added proper time stamp to pesto. Corrected On-Site
  • 31A-11-4: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
  • 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. High temperature dishwasher reaches 128F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
  • 01C-01-4: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.
  • 02C-08-5: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

7/30/2024· 1y 7mo ago

Visit ID: 8756627

Met Inspection Standards

2 high, 3 int, 5 basic

  • 22-20-5: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.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula stored betwe reach in cooler and food preparation table on cooks line . Chef removed and placed spatula at dishwasher. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath reach in cooler on cooks line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored in floor in back kitchen area. Chef removed and properly stored bucket. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 87F. Chef discarded water and placed items at dishwasher. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 47F. Inside reach in cooler on cooks line. Chef placed item in bottom of reach in cooler. **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in dry storage. Management placed hand washing soap at hand washing sink. Corrected On-Site Repeat Violation
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Empty bottle of chlorine sanitizer hooked up to dishwasher. Chef hooked up full bottle of sanitizer to dishwasher.

2/14/2024· 2y ago

Visit ID: 8612316

Met Inspection Standards

1 int, 1 basic

  • 31B-04-4: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**
  • 01C-05-4: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**

2/14/2024· 2y ago

Visit ID: 8505963

Follow-up Inspection Required

5 int, 1 basic

  • 31B-04-4: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**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Employee placed paper towels at hand washing sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line. Employee placed paper towels at hand washing sink. Corrected On-Site
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Fresh clams have no tag. Chef placed tag inside bin with clams. Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher rinse at 147F. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. Warning

9/22/2023· 2y 5mo ago

Visit ID: 8505623

Met Inspection Standards
  • N/A:No Violations Were Observed

9/21/2023· 2y 5mo ago

Visit ID: 8367279

Follow-up Inspection Required

3 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 stored on cutting board of reach in cooler. Employee removed and properly stored drink. Corrected On-Site
  • 10-17-4: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
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Employee removed sanitizer bucket and properly stored it. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented an of artichokes.
  • 01B-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.
  • 03A-02-5: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
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. To trash can stored in front of hand washing sink in dishwasher area.
  • 16-54-4: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.