MARTIN'S BBQ
7306 W WATERS AVE, Tampa FL 33634 · 813-981-0341
Last inspected Jul 31, 2026 · 13 visits since October 2023
FEB 25
APR 25
JAN 26
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 live roaches on wall behind Radiance stove top on cookline.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025013621 | Feb 17, 2025 | Aug 12, 2025 | $800 |
| 3--2022059197 | Nov 14, 2022 | Mar 28, 2023 | $400 |
| 3--2021052228 | Sep 22, 2021 | Jun 16, 2022 | $200 |
Inspection history
13 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Medicine not labeled properly. One bottle of baby oil stored on front line kitchen prep table. Operator removed at time of inspection.
Nonfood-grade bags used in direct contact with food. Multiple raw meat items are stored inside shopping bags in a reach in freezer located adjacent to the three compartment sink. Discussed with manager.
Toxic substance/chemical improperly stored. Two chemical spray bottles store on shelf located over single service container lids. Manager removed chemical spray bottles at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside back kitchen area are soiled.
Show the remaining 5 findings ▾
Handwash sink used for purposes other than handwashing. Hand washing sink by front service line used to store a silver hose. Manager relocate in hose from inside sink at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at hand washing sink adjacent to three compartment sink.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, located on shelf behind cash register.
Employee personal food not properly identified and segregated from food to be served to the public. Employees personal foods such as teas, crackers, candy, are stored on front line kitchen prep table. Operator removed all personal items at time of inspection.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and tres leches for customer self service are missing the name and address of establishment.
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap. Back handwashing sink soap dispenser not working.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority8 Intermediate7 Basic
Show 19 findings ▾
Container of medicine improperly stored. Allergy medicine and Advil stored on shelf over single use strays. Operator relocated items.
Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used up prepare plantains.
Stop Sale issued due to food not being in a wholesome, sound condition. 20 raw chickens leaning on rusty walls of walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (120F - Hot Holding)first temp 12:00pm. Operator voluntarily discarded pork.
Hot water at mop sink does not reach 85 degrees Fahrenheit.
Handwash sink not accessible for employee use at all times. Kitchen items in handwashing sink next to 3 compartment sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No hot running water at three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. At front handwashing sink next to chicken rotisserie oven and back sink next to 3 compartment sink. Operator provided towels.
Soap dispenser at handwash sink not working/unable to dispense soap. Back handwashing sink soap dispenser not working.
Toxic substance/chemical on premise that is not required for the operation of establishment. Windex stored on wire shelf at front counter over single use items. Operator relocated items.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food. Bowls used in dry spice containers under prep table in back kitchen. Operator removed bowls.
Equipment in poor repair. Door on hot holding box not closing all the way.
Food stored on floor. 20 raw chickens on skewers sitting on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Stored in cracks on top shelf over prep table. Operator relocated knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing water 82F on front cook line between cutting boards. Operator dumped water.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping bucket measuring 0ppm chlorine. Corrected to 100ppm.
Jan 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food.observed in a bulk container. Manager removed.
Cutting board has cut marks and is no longer cleanable on prep table. Manager was able to show new cutting boards were purchased.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up around the hot holding unit used to hold the chicken. Manager told employee to clean unit.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork and chicken in walk-in cooler with no date mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (119F - Hot Holding); pork (110F - Hot Holding) in warmer on cook line. Employee reheated on oven top. Rica was reheated to 170 F at 2:25pm. Pork was reheated at 181F at 2:15pm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Spray bottle filled with a purple sanitizer not labeled at Chemical shelf. Employee labeled.
Bowl or other container with no handle used to dispense food. Bowl used in bulk flour. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table. Employee removed.
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in back kitchen.
Feb 18, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects found 2 live roaches on wall behind Radiance stove top on cookline.
Operating with an expired Division of Hotels and Restaurants license.
Roach excrement and/or droppings present. 1 egg casing on floor under warmer adjacent to back door. 1 egg casing on floor under hand sink on service line. Roach excrement observed on outlet adjacent to prep table on cookline.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chitlens (130 - Hot Holding) on steam table on cookline. Employee placed on oven to reheat. Product was temped at 170F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and yuca with no time mark in walkin cooler.
Spray bottle containing toxic substance not labeled. Spray bottle filled with sanitizer not labeled at mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slime inside ice machine adjacent to walk-in cooler.
Dead roaches on premises. 1 dead roach on wall under 3-compartment sink. 2 dead roaches on wall under prep table on cookline. 1 dead roach on Valpro reachin cooler.adjacent to mop sink.
Drain cover(s) missing. Missing at mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on prep table on cookline. Employee removed.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw chicken wings stored over cooked macaroni in walk-in cooler.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Toni Makari, expired on 11/20/2023.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nuzzles soiled with slimy mold like substance at self service soda machine at dining area.
Hot water supply not maintained during peak periods. Handwash sink at front service counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni salad, pulled pork and cooked potatoes in walk-in cooler.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Operator discarded plastic container with no handle.
Employee with no hair restraint while engaging in food preparation. 2 food employees working in kitchen.
No Heimlich maneuver/choking sign posted.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees handled soiled containers then put on gloves to handled food without washing hands at front service line.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Operator renewed online at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked pork (53F - Cold Holding) stored in reach in cooler at kitchen. Operator moved to walk in cooler. Re temp cooked pork 47 F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: cooked rib 131 F, white rice 112 F, cooked beef 119 F. Cook line: cooked whole chicken 122-128 F. Operator reheating all items on stove top and in oven, re temp: cooked rib 167 F, white rice 151 F, cooked beef 168 F, cooked chicken 145-152F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nuzzles soiled with slimy substance at dining area.
No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Hand wash sink next to Mop sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water has been shut off at hand wash sink at front service line. Operator turn on hot water, temped 85+ F.
Jan 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 20, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cooked potatoes in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of macaroni salad (46F - Cold Holding) stored in ice well at front service counter. Ice level is low and it's not contacting the food container, operator added ice to fill line of the container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of chicken soup 101 F stored in hot box in kitchen. Operator informed employee to reheat.
Handwash sink not accessible for employee use at all times. Food container stored in handwash sink at three compartment sink area. Removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service area. Provided. No soap provided at handwash sink. Handwash sink at three compartment sink area. Provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at front service area. Operator turned on hot water and temped 100+F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing water at 78 F on front service counter.
Interior of microwave has accumulation of black substance/grease/food debris.
Nov 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw pork rib, then placed on gloves to cut cooked chicken with no handwash. Discussed with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front ice well: Cold holding: macaroni salad 61 F, coleslaw 62 F. Operator added ice cubes. Reach-in cooler at kitchen: Cold holding: sauce with garlic and oil 56 F, macaroni salad 54 F, raw chicken 56 F, raw chicken wing 56 F. Operator moved items to reach-in freezer. Walk-in cooler: Cold holding: cooked sweet potato 52 F, shredded cabbage 51 F, raw whole chicken 47 F.
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. Provided by email.
Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by chair and buckets, multiple items stored in handwash sink. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at kitchen. No handwashing sign provided at a hand sink used by food employees. Women's restroom.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sweet potatoes in walk-in cooler.
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables at kitchen. Operator removed drinks.
Equipment in poor repair. Reach-in cooler gasket torn.
No Heimlich maneuver/choking sign posted. Provided by email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled with slimy substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Accumulation of black/green mold-like substance in the interior of the ice machine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.