Marche F the Eatery
4100 George J Bean Pkwy #5611, Tampa, FL 33607 · Permanent Food Service · License 3917764
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam well: scrambled egg (128-134°F - Hot Holding); beer cheese (130°F - Hot Holding). Operator reheated at time of inspection, re temped scrambled egg 168°F, beer cheese 167°F.
Fixed on the spotRepeat violation
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
All certificates were photocopied, and the employees' information was handwritten on them. HR showed some original certificates with Hospitality Resource Supply Inc.
Fixed on the spotRepeat violation
Basic1
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
1 large container with broken corner stored on clean equipment storage shelf. Operator discarded at time of inspection.
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.