DirtyFLRestaurant Inspection Data

TAP 42 DAVIE LLC

With 2 documented inspections, TAP 42 DAVIE LLC in DAVIE has achieved a 1.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 2 reports on file

2266 S UNIVERSITY DR, DAVIE 33324

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 2 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13616708

Met Inspection Standards

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with tuna in the salad flip top cooler. Operator stored properly. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single service to go containers stored on the floor. Operator stored properly. Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed drain line with less than a 1 inch air gap in the triple sink. Operator cut drain line to make an air gap of at least 1 inch. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over ready to eat vegetables in the lowboy in the prep area. Operator stored properly. Corrected On-Site

1/21/2026· 2mo ago

Visit ID: 13580924

Met Inspection Standards

2 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several plastic containers with wet nesting in the dishwashing area. Operator stored to allow air drying. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brown rice (56F - Cold Holding) in the flip top cooler at the left side of the cook line. Operator voluntarily discarded. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed buffalo sauce (127F - Hot Holding) at the steam table. Operator heated back to 165F+ and hot held at 135F+. Corrected On-Site