Marche C

4100 George J Bean Pkwy Ste C, Tampa, FL 33607 · Permanent Food Service · License 3917940

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

8 violations found

First visitSep 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 4 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed multiple pans of cooked egg (cooked at 6:46am, 91-94°F at 10:45am - Cooling) not reached to 70°F within 2 hours in walk-in cooler at commissary area.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A container of liquid egg (53°F - Cold Holding) stored in reach-in cooler at cook line in Goody Goody. Operator voluntarily discarded.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  A pan of Beef buger (123-130°F - Hot Holding), and a pan of egg and cheese (126-132°F - Hot Holding) stored on cook line at Goody Goody. Operator voluntarily discarded food items.
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed multiple pans of cooked egg (cooked at 6:46am, 91-94°F at 10:45am - Cooling) not reached to 70°F within 2 hours in walk-in cooler at commissary area.
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed multiple 6 inches hotel pans of cooked egg (cooked at 6:46am, 91-94°F at 10:45am - Cooling) covered and stacked together not reached to 70°F within 2 hours in walk-in cooler at commissary area.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At coffee bar. Employee provided.
  Fixed on the spot
Basic2
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on prep table in Goody Goody kitchen. Operator removed drink.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  1 employee at Bavaro's. Employee put on hair net.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.