MEAT MARKET TAMPA
1606 WEST SNOW AVENUE, Tampa FL 33606 · 813-280-1113
Last inspected Feb 4, 2026 · 8 visits since July 2023
DEC 23
JUL 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024069995 | Jul 30, 2024 | Jul 14, 2025 | $160 |
Inspection history
8 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over grated cheese in walk in cooler. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal pan in Handwash sink on cooks line. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Food stored on floor. Bulk oil on floor on cooks line. Employee relocated.
Old labels stuck to food containers after cleaning On clear containers on dish drying rack.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp salad station 54F at 12:20. Chef removed to ice bath. Retemp 41F at 12:45
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine has mold like substance. Chef cleaned at time of inspection
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on storage shelves in dish machine area.
Food not stored at least 6 inches off of the floor. Bus tub containing quarts of chicken stock stored less than 6 inches off of floor in walk-in freezer
No handwashing sign provided at a hand sink used by food employees. Handwashing sink located at end of cooks line
Water leaking from pipe and/or faucet/handle. 3 compartment sink leaking water onto floor causing it to pool. Manager drained and took sink out of service and cleaned floor at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.mop in employee restroom not inverted to dry
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on first reach in cooler on cooks line has stains.
Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line is blocked by small preparation table on cooks line.
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.
Food stored on floor. Container of Brussels sprouts stored on floor inside walk in cooler. Chef removed and properly stored Brussel sprouts.
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.
Oct 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by a table.
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.
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.
Aug 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by a table.
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.
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.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
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.
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.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by a table.
Handwash sink used for purposes other than handwashing. Hand washing sink in pantry has dirt dishes stored inside it.
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.
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.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Staff removed and properly stored buckets.
Dec 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
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.
In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Chef removed tongs and placed at dishwasher.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes overtop dishwasher.
Raw fruits/vegetables not washed prior to preparation. Cut avocado still has sticker on it.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler pantry area.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
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.
Handwash sink used for purposes other than handwashing. Hand washing sink in salad station has dirty dishes inside it. Manager removed dishes from hand washing sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health agreement.
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.
Hood filter missing from automatic fire suppression/exhaust system. Employee placed hood filter in hood system.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between food preparation table and hand washing sink. Chef removed knife and properly stored it.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth and properly stored it.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Employee cleaned off stickers.
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.