DirtyFLRestaurant Inspection Data

TAP 42 CORAL SPRINGS

3111 North University Drive
Coral Springs, Florida, 33065
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10763093

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice constrained. Operator removed
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods. Employee removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water 70F. Operator stored in water 135F Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on cookline hand sink
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of tomato paste observed. See stop sale
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handles raw chicken then handled clean equipment without first washing hands and changing gloves. Employee washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top cooler cheese (60F - Cold Holding); cut lettuce (56F - Cold Holding). Per operator items brought out from walk in cooler. Less than four hours ago. Observed items overfilled in unit. Operator moved items to freezer to quick chill. Items not prepared or portioned today.

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8720588

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf in prep area. Operator removed phone Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of food stored on floor in walk in freezer. Operator elevated Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between shelves at kitchen prep area. Operator removed knives Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at prep area shelf
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance equipment stored on top of box of tomatoes in kitchen. Operator removed Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils at cook line not presented with handle up. Operator properly stored Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting boards. Operator placed in solution Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Employee rewashednhands Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty wiping cloth changed gloves without first washing hands. Operator instructed employee to wash hands before changing gloves. Employee washed hands then changed gloves Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then handled clean dishes without first washing hands. Employee washed hands Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at back kitchen washed hands in under 15 seconds. Employee rewashed hands for 15 seconds Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at bar sink.

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8693310

  • N/A:No Violations Were Observed

Inspection Date: 6/12/2024

Inspection #: Visit ID: 8489435

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on cook line not stored in sanitizer solution, operator moved wiping cloths to dirty linen bag. Setup sanitizer buckets for wiping cloths Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw salmon in walk in cooler. Operator reversed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side Cookline flip top cooler: calamari (58F); flip top raw chicken (58F) per operator items were in unit for 2 and a half hours. Per operator items were prepared yesterday, not prepared or portioned today. Service call in for unit. Operator moved items into freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Warning

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8489965

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in fish container. Operator removed and stored properly. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with cut cabbage stored in walk-in cooler. Operator covered container. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed spice removed from original container not identified by common name. Operator label container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:25 p.m. calamari cold held at 51°F in refrigerator drawers. Per operator, item placed in unit at 11:15 a.m . Operator place item in walk-in freezer for quick chill. At 1:57 p.m. temps at 48°F. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed food container stored inside handwash sink at dishwashing area. Operator removed and stored properly. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site Repeat Violation

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8342547

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on top of flip top coolers on cook line. Operator removed Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine three times. Tested for chlorine at 0ppm. Operator called for service, tech arrived at time of inspection and switched to chlorine. Retested at 100ppm Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items in front line, sushi rice, and expo garnish line being held on time. Items time marked. Operator unable to provide written procedure. Provided written procedure, operator filled out at time of inspection Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance on cook line not labeled. Operator labeled Corrected On-Site