BRASS TAP
781 N ALAFAYA TRL, Orlando FL 32828 · 732-754-2271
Last inspected Apr 20, 2026 · 7 visits since July 2023
FEB 24
JUL 24
FEB 25
AUG 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Live, small flying insects found Observed 1 small flying next to the fryer not landing at any food. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Live, small flying insects found Observed 1 small flying next to the fryer not landing at any food. Next routine visit per supervisor.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Impossible burger prepared 4-3-26 Operator discarded while conducting my inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Impossible burger prepared 4-3-26
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label. Operator label it.
Show the remaining 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored in prep table next to portions cups. Operator removed it.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 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. 0 ppm Operator change the chlorine second check 100 ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish chips and beef brisket prepared 7-30-25. Operator discarded it.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish chips and beef brisket prepared 7-30-25.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup of drink stored next to chips at the kitchen.
Floor tiles missing and/or in disrepair. Multiple missing throughout establishment.
Food storage container/container lid cracked or broken. Broken container used to stored a beef steak at the reach-in 2 door cooler and multiple at make table.
Food stored on floor. Fryer oil stored on floor back of the house.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler,Bottom of make table and bottom of reach-in freezer kitchen area.
Feb 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef brisket cooked dated as 1-21-25 Fish chips 1-29-25. Operator stated that the brisket dated wrong it supposed to be 2-1-25 and the fish chips she discarded it.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish chips 1-29-25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table coleslaw (46F - Cold Holding); salsa (47F - Cold Holding); shredded cheese mix (50F - Cold Holding); diced tomato (51F - Cold Holding); cut lettuce (50F - Cold Holding) Bottom of make table; cut lettuce (50F - Cold Holding); tomato sliced (45F - Cold Holding); shredded cheese (48F - Cold Holding) Small make table top; mozzarella cheese (46f - Cold Holding); cut lettuce (46F - Cold Holding); Italian sausage topping (46F - Cold Holding) Two drawer under grill; raw beef steak (48F - Cold Holding); cooked shrimp (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked chicken wings (46F - Cold Holding) Operator stated they take temperature 2 hours ago and was at 40 f all the equipment.thats why I didn't stop sale and she start moving the food to the cooler in back or added ice for some other food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Small portion cup without Handle used as scoop for salsa.
No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler,Bottom of make table and bottom of reach-in freezer kitchen area.
Standing water in bottom of reach-in-cooler. Bottom of make table both of them.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onion and unwashed jalapeño stored on top of shredded cheese at the reach-in cooler. Operator washed the vegetables.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with degreaser no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee with no beard guard/restraint while engaging in food preparation. The cook.
Food stored on floor. Fryer oil stored on floor next to the reach-in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and Bottom of make table.
Standing water in bottom of reach-in-cooler. Bottom of make table (pizza station ).
Stored food not covered. Pizza dough and bread not covered at the walk-in freezer.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in drawers.
Time/temperature control for safety food thawed in an improper manner. Shrimp, commercially processed brisket in standing water, employee Turned water on. Corrective Action Taken**
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed 1 employee washing hand rub his hand less than 10 seconds before putting his gloves on to change tasks. Corrected him and he washed his hand right way.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect at the dish washer area not landing at any food. Next announcement visit per supervisor Randy Hicks.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in top of raw hamburger beef at the bottom drawer cooler bottom of the fryer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator change the chlorine bottle
No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink the one by the end of the kitchen.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Poster on the wall with no signature. Operator stated she will get it sign asap and one of the employee was able to tell me what's is that form for.
No soap provided at handwash sink. The one by the end of the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
In-use ice cream scoop located outside not stored in a protected manner between uses. Observed ice cream scoop in top of ice container without any protection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water at the reach-in cooler the 3 doors one.
Reach-in cooler interior/shelves have accumulation of soiled. Throughout the equipment at kitchen area.
Single-service articles improperly stored. Box of salsa cans stored at the floor back area by the exit door.
Standing water in floor drain/floor drain draining very slowly. Employee hand sink kitchen area.
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.