TAPS BAR & GRILL
2220 CR 210 W #314 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High 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-13-4High 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-02-5High 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-02-5High 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**
Intermediate 5
11-27-4Intermediate – 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**
22-02-4Intermediate – 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**
04-02-4Intermediate – 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-02-4Intermediate – 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-09-4Intermediate – 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.
Basic 8
06-09-1Basic – 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.
40-06-5Basic – 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**
24-08-4Basic – 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**
14-11-5Basic – Equipment in poor repair. Walk in beer cooler door gasket is separating from the bottom of the cooler door.
36-73-4Basic – 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**
22-16-4Basic – 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.
29-49-6Basic – 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.
14-17-4Basic – 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.
Inspector observations synchronized from DBPR on August 10, 2026 8:38 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.