DirtyFLRestaurant Inspection Data

TAPS BAR & GRILL

2220 CR 210 W #314

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/24/2025

Inspection #: Visit ID: 8881713

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 packages of fully thawed out raw salmon not open in walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment throughout establishment. Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. In both walk in coolers. Floors in bar area. Floors in kitchen and ware washing area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooking line. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stack of to go trays over make line in kitchen. Open box of aluminum pans in back storage area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked gyro meat in standing reach in cooler in back storage area. Also raw beef stored over raw bacon in standing reach in cooler in back storage area. Employee rearranged all items. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 6 containers of cut cabbage in reach in cooler on make line dated 4/16 1 container of pico de gallo in reach in cooler on make line dated 4/16 1 container of au jus warming up on flattop grill dated4/16
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out raw salmon not open in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (47F - Cold Holding); blanched fries (47F - Cold Holding) on speed rack in walk in cooler next to door, per employee door was constantly open for several deliveries about 1.5 hours ago. 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. queso cheese (130F - Hot Holding) in warming cabinet on make line in kitchen, per employee cheese was already heated on stove top less then 1 hour ago, cheese placed back in flattop grill to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in keg walk in cooler, per employee bag was opened 4 days ago, bag dated. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8784510

  • 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.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8643167

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back of kitchen, on deflector plate.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touching face with bare hands then continued to handle plated food and to go containers at service window without washing hands between tasks.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touching cut lemons with bare hands for drinks at server station near bar.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked gyro meat in walk in cooler in back of kitchen, gyro meat removed. Also raw fish stored over mushrooms in reach in cooler in corner of kitchen near fryers, all items rearranged. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (44F - Cold Holding); jerk chicken soup (44F - Cold Holding) in back corner of walk in cooler, per employee both items have been in the walk in cooler overnight without any additional preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili (44F - Cold Holding); jerk chicken soup (44F - Cold Holding) in back corner of walk in cooler, per employee both items have been in the walk in cooler overnight without any additional preparation.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blair Kelly, expired 4/42023, ServeSafe. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Black plastic mats over hand wash sink at end of bar, mats removed. Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8624387

  • N/A:No Violations Were Observed

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8450359

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflator plate of large ice machine by back door to kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over steam table in kitchen, drink removed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler in prep area in kitchen. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw hamburger patties stored in same pan as oranges stoved on top of box of bread in keg walk in cooler, hamburger removed. Raw shell eggs stored over packages of pasta and Alfredo in reach in cooler under service window, eggs moved. Cooked gyro meat stored under raw beef in standing reach in cooler behind keg walk in cooler, gyro meat moved. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in walk in cooler, per manager milk must have been open no more than a couple of days prior.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blair Kelly, expired 4/42023, ServeSafe.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Sliders and Low Carb Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station at end of bar, manager corrected during inspection. Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8449904

  • N/A:No Violations Were Observed

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8382979

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line reach in cooler under the flat top grill, reduced oxygen packaged tuna and salmon fully thawed in vacuum sealed bags.
  • 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 speaker stored on shelf over the flip top reach in cooler at the entrance to the cook line. Employee fan necklaces stored on the prep table by the microwave. Operator removed the employee fan necklaces from the cook line. **Corrective Action Taken** Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the back side of the main cook line and on the storage shelf in the warewashing area, clean plastic containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Walk in beer cooler door gasket is separating from the bottom of the cooler door.
  • 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Accumulation of food staining and dust on the walls and ceiling of the main kitchen area. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler at the entrance to the main cook line has build up of old debris along the backside of the interior portion of the cooler.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Two flip top reach in coolers on the main cook line have standing water at the base of the cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have accumulation of rust. Flip top reach in cooler at the pass through window shelves have accumulated of rust.
  • 22-41-4: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. At time of inspection chlorine dish machine at 0ppm. Operator replaced sanitizer jug and primed machine to 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler at the entrance to the main cook line. One container of fish with a dead fly on the fish. Operator removed and discarded the fish and fly from the reach in cooler. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the main cook line; jalapeño popper (47/49F - Cold Holding); chicken wings (45/47/46/47/45F - Cold Holding); chicken (44/46F - Cold Holding); cooked mushrooms (46F - Cold Holding); egg wash (44F - Cold Holding); shrimp (46F - Cold Holding); fish (45F - Cold Holding); egg roll (48F - Cold Holding); cheese sticks (45/46F - Cold Holding). All items stored in the reach in cooler overnight. In the flip top reach in cooler opposite the fryers; pico de gallo (45/44/46F - Cold Holding); cut tomatoes (44/46/47F - Cold Holding); chicken (47F - Cold Holding); boiled egg (49/47F - Cold Holding); slaw (46/48F - Cold Holding); shredded cheese (48F - Cold Holding). All items stored in the reach in cooler over night. In the walk in cooler; pork (46F - Cold Holding); rice (48F - Cold Holding); spinach dip (46F - Cold Holding); Mac and cheese (48F - Cold Holding); jambalaya (48F - Cold Holding); slaw (45F - Cold Holding); chicken wings (47F - Cold Holding); French fries (49F - Cold Holding). All food stored in the walk in cooler overnight, operator states food delivery this morning had the cooler door propped open for an extended period of time. In the walk in beer cooler; Alfredo sauce (46F - Cold Holding); chicken (45F - Cold Holding); cut tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); Mac and cheese (46F - Cold Holding). All items in the beer cooler moved from reach in cooler at the pass through window that was receiving repairs at 8am. In the prep area stand up reach in cooler; beef patty (44/45F - Cold Holding); chicken bites (45/47F - Cold Holding); chicken (46F - Cold Holding). All items in the reach in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the main cook line; jalapeño popper (47/49F - Cold Holding); chicken wings (45/47/46/47/45F - Cold Holding); chicken (44/46F - Cold Holding); cooked mushrooms (46F - Cold Holding); egg wash (44F - Cold Holding); shrimp (46F - Cold Holding); fish (45F - Cold Holding); egg roll (48F - Cold Holding); cheese sticks (45/46F - Cold Holding). All items stored in the reach in cooler overnight. In the flip top reach in cooler opposite the fryers; pico de gallo (45/44/46F - Cold Holding); cut tomatoes (44/46/47F - Cold Holding); chicken (47F - Cold Holding); boiled egg (49/47F - Cold Holding); slaw (46/48F - Cold Holding); shredded cheese (48F - Cold Holding). All items stored in the reach in cooler over night. In the walk in cooler; pork (46F - Cold Holding); rice (48F - Cold Holding); spinach dip (46F - Cold Holding); Mac and cheese (48F - Cold Holding); jambalaya (48F - Cold Holding); slaw (45F - Cold Holding); chicken wings (47F - Cold Holding); French fries (49F - Cold Holding). All food stored in the walk in cooler overnight, operator states food delivery this morning had the cooler door propped open for an extended period of time. In the walk in beer cooler; Alfredo sauce (46F - Cold Holding); chicken (45F - Cold Holding); cut tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); Mac and cheese (46F - Cold Holding). All items in the beer cooler moved from reach in cooler at the pass through window that was receiving repairs at 8am. In the prep area stand up reach in cooler; beef patty (44/45F - Cold Holding); chicken bites (45/47F - Cold Holding); chicken (46F - Cold Holding). All items in the reach in cooler overnight. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach in coolers and portable cutting boards with food residue staining build up. Potato punch in the dry storage area has build up of food debris on the blade. Soda nozzle behind the bar has soda syrup residue build up. Repeat Violation
  • 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection the only working coolers in the establishment are the main cook line reach in cooler under the flat top grill and the reach in freezer in the prep area. Reach in freezer in the prep area has all time/temperature control food for safety frozen solid with a ambient air temperature of 10.4F. Reach in cooler under the flat top grill holding ambient air temperature of 39F and food temperatures of; mahi (40F - Cold Holding); beef (41F - Cold Holding); cooked mushrooms (39F - Cold Holding); cooked onions (42F - Cold Holding); shrimp (39F - Cold Holding); gyro meat (41F - Cold Holding); chicken (40F - Cold Holding). Walk in cooler holding ambient air temperature of 43.7F. Walk in beer cooler holding ambient air temperature of 43.9F. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink on the main cook line or in warewashing area. Operator provided paper towels. Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee food handler training certificates photo copied certificates.