TAPS RESTAURANT AND BAR Inspection – September 24, 2025

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding: cook meat ball 44F cook pork 44F cook beef 45F manager moved cook pork and cook meat balls to freezer reach in. Cook meat balls 44F cook pork 43F **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 4

#5Intermediate02C-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. Cut Turkey breast walk in cooler.

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Bar hand washing sink has items stored in sink.

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cooks line at bar area

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At bar hand washing sink

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.cook line

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bar reach in cooler. **Repeat Violation**

Repeat Violation

#3Basic25-05-4

Basic – Single-service articles improperly stored. In up stairs prep room

Florida Food Watch