TAMPA LUNCH COMPANY

Name: TAMPA LUNCH COMPANY
Address: 2201 N HOWARD AVE, TAMPA, FL, 33607, US
Rating: 89

2201 N HOWARD AVE, TAMPA, FL 33607

License #3913441

89 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TAMPA LUNCH COMPANY in TAMPA currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 21, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 2 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 25, 2025

The latest inspection on May 21, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 2 wet mops at mop sink. Operator moved wet mop up at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water stored on prep table. Operator removed drink at time of inspection.
[14-11-5] Equipment in poor repair. Ran dish machine, heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit. No ware washing at time of inspection, three-compartments sink set up properly.

Disposition: Warning Issued
[05-03-4] Probe thermometer not within the intended measuring range of use. Unable to turn on digital probe thermometers.
[33-06-4] Trash receptacles not provided where needed in establishment. No trash can by handwash sink.
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Observed condensation dripping from fans into an uncovered container of miso paste in the reach-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed time/temperature control for safety food temped 46-49 F stored in reach-in cooler at kitchen over night more than 4 hours, ambient thermometer showed 50F, no temperatures check performed by operator and employee.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at main kitchen area - Cold Holding: tofu 48 F, smoked bacon 48 F, aunjus prep 49 F, chicken base 47 F, butter 46F, Greek yogurt 46F. Food from walk-in cooler 2 hours ago: cooked chicken (51 F - Cold Holding); ham (51 F - Cold Holding). Operator moved ham and cooked chicken to walk-in cooler, 2nd temp ham 45F cooked chicken 43F. Discussed with operator that do not use the reach-in cooler for time/temperature control for safety food until repaired or replaced, all food temperatures should be stored at 41 F or below.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed condensation dripping from fans into an uncovered container of miso paste in the reach-in cooler .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: multiple of cheese pizzas (120F - Hot Holding). Operator moved pizzas to oven to reheat, re temp 166-169 F.
[08B-12-5] Stored food not covered. A container of miso paste with no lid stored in reach-in cooler.

Community reaction

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Community pulse