TAPS BAR & GRILL
2220 CR 210 W #314
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Administrative complaint recommended
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 9/5/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Multiple sections under racks and equipment throughout kitchen. Also build up of debris on walls at bar and cook line.
- 36-11-4:Basic - Floors not maintained smooth and durable. In both walk in coolers and sections in kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooler at bar area. On table under grills on cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in coolers in kitchen.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in kitchen reading 0ppm, manager remade to 300ppm. **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work and began to handle clean containers with food without washing hands first. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (46F - Cold Holding) in keg walk in cooler, per manager door was left open for about 30 minutes for a delivery. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (91F - Reheating) in hot holding unit on cook line, per manager chill was heated up on stove then placed in unit less then 1 hour prior, chili placed back on stove, reheat to 191F **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. blanched fries (71F - Cooling, after 30 minutes 78F) stacked in piles on sheets pans next to cooking equipment, equipment turned on after first temperature check, after second employees moved on fries to walk in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumbed into hand wash sink by service window in server area.
Food safety inspection conducted on 9/5/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).