Tampeno Fish and Meat Market
3413 W Tampa Bay Blvd, Tampa, FL 33607 · Permanent Food Service · License 3919317
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (fixed on the spot), 3 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 · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk-in cooler Cold Holding: cooked potato 48°F, tomato salsa 47°F, raw steak 48°F, raw fish filet 47°F. Operator moving all time/temperature control for safety food to reach-in coolers and reach-in freezers, refrigerator repair technician presented at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested 0ppm. Quaternary ammonia ran out. Operator set up sanitizer with chlorine in three-compartments sink, retested 100ppm.
Fixed on the spot
Basic3
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.
Ice scoop handle on ice bin at bar. Operator removed scoop.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Dish machine is not sanitizing properly, the operator has already put in work order. Employee manually sanitizing food equipment in three-compartments sink.
Fixed on the spot
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
On service counter at bar. Employee moved straws behind bar.
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.