TAP 42
1411 S ANDREWS AVE, Fort Lauderdale FL 33316 · 954-760-4281
Last inspected Jun 18, 2026 · 9 visits since August 2023
JAN 25
OCT 25
NOV 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects landing on trash can at dishwasher station. Operator killed, removed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006518 | Nov 20, 2025 | Feb 9, 2026 | $200 |
| 2--2026001004 | Oct 28, 2025 | Jan 26, 2026 | $200 |
| 2--2023047043 | Aug 14, 2023 | Sep 13, 2023 | $200 |
Inspection history
9 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda nozzles in bar area- build up of black lime substance, employee cleaned and sanitized.
Dec 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked fried rice inside walk in cooler. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line drawer cooler//raw beef steak (52F - Cold Holding); raw hamburger patty (51F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 10 minutes. Operator put ice bags inside cooler drawers to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on garlic butter and whipped goat cheese held at cook line. Per operator, foods held on time for approximately 1 hour. Operator put time on foods.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Porvided time as a public health control procedures to operator.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle container, containing unknown clear solution, stored at bar. Per operator, solution is sanitizer. Operator labeled spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cook line cutting board. Employee discarded drink.
In-use utensil for non-time/temperature control for safety food not stored in a protected location. Observed in use ice cream scoop stored under soap dispenser next to cook line hand wash sink. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in 101F standing water. Operator dumped water.
Nov 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line four drawer coolers; raw steak (51F - Cold Holding), raw burger patties (43-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed ice on food to quick cool
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish hand sink. Operator provided
Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards contain heavy cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed drink
Old labels stuck to food containers after cleaning.
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon then proceeded to handle clean cooking utensils without first removing gloves and washing hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burger patties (43-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours. Operator placed ice on top of food to quick chill. Food not prepared or portioned today
No soap provided at handwash sink. No soap provided at kitchen hand wash sink. Operator provided soap
Cutting board has cut marks and is no longer cleanable. Kitchen cutting board contains deep cut marks
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (55F - Cold Holding); raw burger patties (49F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1 hour. Operator put ice bags on foods to quick chill.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 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. Observed Dishwasher machine 00ppm after several attempts.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects landing on trash can at dishwasher station. Operator killed, removed and sanitized area.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe at expo window. Employee handled dirty dishes, changed gloved but failed to wash hands before returning to plating food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked ribs (46F - Cold Holding); cooked chicken (45F - Cold Holding) as per operator items not prepared or portioned today, items held out of temperature for approximately 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked ribs (46F - Cold Holding); cooked chicken (45F - Cold Holding) as per operator items not prepared or portioned today, items held out of temperature for approximately 6 hours. See stop sale. Additionally observed at frying station raw fish (68F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator discarded at will.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Operator provided item.
Employee personal food not properly identified and segregated from food to be served to the public. Observed at reach cooler at coffee station - container with rice stored next to lime wedges and lime juice. Operator stored correctly.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees at cook line without hair restraints. Operator provided employees with caps.
Exterior door has a gap at the threshold that opens to the outside. Observed exit door in kitchen with a large gap above the door frame.
Handle missing at plumbing fixture. Observed at mop sink at back.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Operator stored correctly.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed knives stored inside handwash sink at dish area. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cookline handwash sink. Operator provided.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in crevice of flip top cooler at cookline. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water. Operator removed.
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bechamel (70°F - Cold Holding) and cooked noodles (72°F - Cold Holding) at cook line, in ice bath. Per operator, foods not prepped or portioned today; foods held out of temperature for approximately 1 hr. Operator added more ice to ice bath to quick chill.
Handwash sink not accessible for employee use at all times. Observed knives stored in hand wash sink at dishwash area. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dirt and food debris at bottom interior of true reach in freezer, next to server station. Operator cleaned and sanitized during inspection.
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.