Timpano Italian Chophouse
Last inspected: Jan 29, 2026
90
Score
Timpano Italian Chophouse appears in inspection records 12 times, starting in 2022. Timpano Italian Chophouse was last inspected on Jan 29, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2026-01-29: **Time Extended**
01C-03-4
90
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Oct 27, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
82
Jun 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended** - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Unit closest to restaurant entrance. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended** - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended** - From follow-up inspection 2025-06-24: Observed same. **Time Extended**
50-09-4
82
Apr 30, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink being used to dump coffee/tea. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on all menus. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Unit closest to restaurant entrance. **Warning** - From follow-up inspection 2025-04-30: Observed same. **Time Extended**
29-17-4
67
Apr 29, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Left -charred tomato sauce (50-57F); vodka sauce (46-54F); bolo (50-58F). Per operator items were prepared last night and held in walk in cooler overnight. Observed items in tall plastic containers. Reviewed proper cooking procedures. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Left -charred tomato sauce (50-57F); vodka sauce (46-54F); bolo (50-58F). Per operator items were prepared last night and held in walk in cooler overnight. Observed items in tall plastic containers. Reviewed proper cooking procedures. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw commutated beef meatballs stored over raw seafood. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink being used to dump coffee/tea. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on all menus. **Warning**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Waste line missing at soda gun holster. Unit closest to restaurant entrance. **Warning**
29-17-4
33
Apr 23, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. -Cookline; operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline; operator provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Carlos B -Gloria K -Lily B -Rosanna B **Warning**
53B-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler **Warning**
14-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Warning**
03G-53-1
61
Jun 5, 2024
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Food stored in ice used for drinks.... Wine bottle stored directly in drink ice at bar . Employee burned ice . See stop issue **Corrective Action Taken**
08B-56-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly due to wrong container connected with machine. Employee connected chlorine sanitizer container. Chlorine 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...meat sauce 46F, butter 49F, sauce 45F in top reach in cold well at kitchen, food not prepped or portion today , food being held than four hour , employee time marked **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food stored in ice used for drinks.... Wine bottle stored directly in drink ice at bar . Employee burned ice .
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... Raw meatballs above rice balls at walk in cooler . Employee properly stored **Corrected On-Site**
08A-05-6
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location...manager provided it to conspicuous **Corrected On-Site**
02A-04-4
Intermediate - Equipment drain line draining into handwash sink...soda gun pipe in handwashing sink at bar , employee removed **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing.... stored strainer, dumped ice , Handwashing sink , all handwashing sink at bar . Employee cleaned. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , employee provided **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees to go area. **Repeat Violation**
31B-04-4
27
Apr 25, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above French fries in reach in drawer at kitchen. Chef properly stored food **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...scampi butter with capers date marked 4/13/24 at walk in cooler . Chef discarded food . **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...scampi butter with capers date marked 4/13/24 at walk in cooler .
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing...strainer stored in handwashing at bar , polish area. Employee removed strainer . **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to manager and display it . **Corrected On-Site**
02A-01-4
Basic - No handwashing sign provided at a hand sink used by food employees at polish area.
31B-04-4
Basic - Ice scoop handle in contact with ice at bar . Employee properly stored **Corrected On-Site**
10-08-5
43
Jun 28, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown Béchamel 53° tomato sauce 53°. Held overnight in 22 quart cambro.
03D-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food, whole shell eggs over cheese, in walk in cooler. Operator removed. **Corrected On-Site**
08A-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown Béchamel 53° tomato sauce 53°. Held overnight in 22 quart cambro.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, 22 quart cambros to deep.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food, several items on cookline. Operator removed. **Corrected On-Site**
14-01-5
55
Aug 17, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - raw beef stored over potatoes. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Private dining room hand sink and expo hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Private dining room hand sink and expo hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. **Corrected On-Site**
02A-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo area at entrance to kitchen - 81F. Hand sink next to expo glass washer - 81F. Operator made repairs during inspection. All hand sinks sinks 100F. **Corrected On-Site**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Private dining room hand sink. Operator posted. **Corrected On-Site**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
52
Frequently Asked Questions
When was Timpano Italian Chophouse last inspected?
The most recent health inspection at Timpano Italian Chophouse on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Timpano Italian Chophouse?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Timpano Italian Chophouse.
How does Timpano Italian Chophouse compare to other restaurants in Fort Lauderdale?
Timpano Italian Chophouse most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Timpano Italian Chophouse's inspection record improved over time?
Yes. Recent inspections at Timpano Italian Chophouse have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Timpano Italian Chophouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Timpano Italian Chophouse inspected?
Based on the inspection history on file, Timpano Italian Chophouse is inspected around three times per year on average.
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