TIMPANO CHOPHOUSE AND MARTINI BAR
1610 WEST SWANN AVENUE, Tampa FL 33606 · 440-708-4288
Last inspected Feb 19, 2026 · 10 visits since September 2023
FEB 24
JUL 24
JAN 25
NOV 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 6 live flies flying around raw onions on dry storage rack.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line.
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.
Show the remaining 2 findings ▾
Old food stuck to clean dishware/utensils On clear containers on dish drying rack.
Old labels stuck to food containers after cleaning. Clear containers on dish drying rack.
Feb 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
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.
Live, small flying insects found 6 live flies flying around raw onions on dry storage rack.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line.
Handwash sink used for purposes other than handwashing. Clear pitcher in Handwash sink at pasta making station. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line.
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.
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.
Floor soiled/has accumulation of debris Floor of pasta walk in cooler..
Food stored on floor. Cheese wheel on floor in walk in cooler. Employee relocated.
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.
Old food stuck to clean dishware/utensils On clear containers on dish drying rack.
Old labels stuck to food containers after cleaning. Clear containers on dish drying rack.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable.
Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher has old food debris inside sink.
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.
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.
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.
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.
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.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Chef placed shrimp under running water.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in food preparation area. Chef properly stored bucket.
Jan 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
Old labels stuck to food containers after cleaning. Clean dishes on shelves by dishwasher have old labels stuck on sides of dishes.
Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
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.
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.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed Tongs and placed at dishwasher.
Old labels stuck to food containers after cleaning. Clean dishes on shelves by dishwasher have old labels stuck on sides of dishes.
Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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.
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.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
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.
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 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.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath reach in cooler on cooks line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored in floor in back kitchen area. Chef removed and properly stored bucket.
Feb 14, 2024□ 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 ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Feb 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
No soap provided at handwash sink. No soap at hand washing sink on cooks line. Employee placed paper towels at hand washing sink.
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.
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.
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.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dented an of artichokes.
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.
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
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink not accessible for employee use at all times. To trash can stored in front of hand washing sink in dishwasher area.
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.
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.
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.
Wiping cloth sanitizing solution stored on the floor. Employee removed sanitizer bucket and properly stored it.
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.