Timpano Italian Chophouse
450 E Las Olas Blvd, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1619334
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed by the Sep 3 follow-up), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At the cook line cooler #3, tomato jam (47°F - Cold Holding); tomato vinaigrette (47°F - Cold Holding); blue cheese (47°F - Cold Holding); cheese (47°F - Cold Holding). The items were held in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the cook line cooler #3, tomato jam (47°F - Cold Holding); tomato vinaigrette (47°F - Cold Holding); blue cheese (47°F - Cold Holding); cheese (47°F - Cold Holding). The items were held in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale
Basic1
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In the bin of panko, the measuring cup was handle down inside the food. The item was corrected.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.