BRASS TAP
18835 STATE RD 54, Lutz FL 33558 · 813-428-6928
Last inspected Aug 12, 2026 · 11 visits since July 2023
JAN 25
JUN 25
DEC 25
APR 26
AUG 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued due to adulteration of food product. Ice in ice machine- ice dripping from white guard that has black mold like substance
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher tested 3 times and temperature was 152. Operator set up triple sink quaternary 200ppm.
Toxic substance/chemical improperly stored. Cleaner spray bottle on prep table with utensils in prep area, operator removed it
Current Hotel and Restaurant license not displayed. Operator printed it out and displayed on the wall
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with bottled sauce together in dry storage area, operator removed it
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued due to adulteration of food product. Reduced oxygen package fish with label indicating to keep frozen until use if thawing, remove from packaging first and then thaw under refrigeration. Fish was fully thawed in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line: garlic butter made with jarred garlic (72F - Cold Holding); garlic oil made with jarred garlic (70F - Cold Holding). Product left out with no temperature control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: house made garlic butter made with jarred garlic (72F - Cold Holding); house made garlic oil made with jarred garlic (70F - Cold Holding). Product dated 4-4 and both items we're sitting out with out time or temperature control. Stop sale issued
Toxic substance/chemical improperly stored. Bottle of glass and bathroom cleaner stored on shelf in expo line by ketchup packets and soy sauce.
No paper towels or mechanical hand drying device provided at handwash sink. By dish area hand sink.
Records/documents for required employee training do not contain all of the required information. Missing Certified Food Manager number and employees dates of births on all safe staff cards
Accumulation of black/pink mold-like substance in the interior of the ice machine
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. Reduced oxygen package fish with label indicating to keep frozen until use if thawing, remove from packaging first and then thaw under refrigeration. Fish was fully thawed in walk in cooler. Stop sale issued.
Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2026
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine tested a few times as 155 degrees Fahrenheit
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above ice cream in walk in cooler, operator removed ice cream to top shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream dated 11/21/25 in reach in cooler in front line. Operator discarded it voluntarily.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled and black mold like substance buildup in bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quarantine and chlorine sanitizer solution in kitchen and bar dish machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in dish area. Manager refilled it.
Equipment and utensils not properly air-dried - wet nesting. Food containers wet nesting on dish shelf.
Old labels stuck to food containers after cleaning.
Stored food not covered. Ice cream container not covered in walk in cooler, operator coved it.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Manager replaced
No Heimlich maneuver/choking sign posted. Emailed to manager
Jan 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. Tested 2 times at 0 ppm dish washing machine at bar area. Discussed with management to use the back kitchen dish washing machine
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Leaking pipe under hand washing sink by pizza oven.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat greens walk in cooler employee removed to proper storage
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed boxes of single serve blocking sink on cookline, manager removed boxes.
Handwash sink used for purposes other than handwashing. Observed drink in hand sink in bar area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water disconnected.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed debris on interior shield.
Ice buildup in walk-in freezer. Observed around door,floor and ceiling.
In-use ice scoop stored on soiled surface between uses. Observed on soft drink drain rack, manager moved ice scoop.
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued due to adulteration of food product. Ice in ice machine- ice dripping from white guard that has black mold like substance
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Marinara, not covered while reheating, discussed with staff and manager on duty
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at wait station > 400 ppm quat, corrected to 200 ppm
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator states that chicken wings are blanched for 8 minutes, then cooled. Finished cooking when ordered by consumer. Wings in walk in cooler are still pink, not labeled as undercooked. Emailed non continuous cook form and cooling chart to manager on duty
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit for lactic acid
Spray bottle containing toxic substance not labeled. At wait station unknown substance in spray bottle by hand wash sink at wait station, operator will label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice in ice machine- ice dripping from white guard that has black mold like substance. See stop,sale
Jul 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook handled soiled dishes and took them to the dish machine area and did not wash hands before putting on gloves to prepare food. Discussed with manager. Employee washed hands.
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 91F and 77F at men and women's bathroom main sink.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Walk-in cooler shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.