Meat Mechanico
1512 E Fowler Ave Unit C, Tampa, FL 33612 · Permanent Food Service · License 3919487
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 high priority, 6 intermediate, 4 basic-28
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open and operating serving food to the public license expired on February 1, 2026.
Administrative complaint
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Beef cooked and held longer than 24 hours has no date mark inside walk-in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink on front line has dirty dishes stored inside sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink in back kitchen area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing cleaning chemicals has no labeling of chemicals on cooks line.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet cloth stored underneath cutting board in back kitchen area. Employee removed cloth and placed board at 3 compartment sink.
Fixed on the spot
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wet cloth stored on cutting board in back kitchen area. Employee removed cloth.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop, stored inside mop, bucket in front of walk-in cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.