TAP 42
301 GIRALDA AVENUE, Coral Gables FL 33134 · 4077305571
Last inspected Jul 14, 2026 · 8 visits since November 2023
DEC 24
MAR 25
OCT 25
APR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at cook line.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Missing at front bar.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher machine.
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with heavy soil.
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.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on shelves on dry storage area.
Food not stored at least 6 inches off of the floor. Observed boxes of bags on the box container of soda, on kitchen floor.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Soiled dry wiping cloth in use.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed cleaning sponged dome auxiliary cutting boards with marks not longer cleanable.
Oct 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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 spinach dip (44/45F - Cold Holding) at walk-in cooler unit, as per label from 10/01-4:34 pm, confirmed by staff.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach dip (44/45F - Cold Holding) at walk-in cooler unit, as per label from 10/01-4:34 pm, confirmed by staff. Observed chicken strips (49F - Cold Holding) at frying station, as per staff for less than two hours, staff replaced ice bath to rapid cool the product.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot sanitizer Dishwasher (Temperature 120).
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Packaged food not labeled as specified by law. Observed sugar and panko containers with switched labels, staff relabeled it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over storage racks at kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed cleaning sponged dome auxiliary cutting boards with marks not longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in 112°F standing water at kitchen line.
Water leaking from pipe and/or faucet/handle. Observed at rinsing station dishwasher machine.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown rice (68F - Hot Holding); cooked pasta (67F - Hot Holding) at cook line, as per manager for less than two hours, staff moved product product into walk-in cooler for rapid cooling.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over entrance at several AC vents/Returns at kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed at small reach in cooler at coffee station, manager relocated the food.
Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting at storage rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several cooking tongs stored in water 95°F at cook stove kitchen line, staff removed tongs to be washed and sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an opener soiled gasket at chest reach in freezer unit.
Stored food not covered. Observed uncovered ice cream tub at chest reach in unit.
Time/temperature control for safety food thawed in an improper manner. Observed ice meat thawing at a rack at room temperature, meat still frozen, staff move it to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Staff was coached, staff placed all towel inside sanitizer buckets.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed several quad sanitizer buckets at 0ppm. Staff provided new solution retested at 400ppm.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw beef over pork.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
Handwash sink not accessible for employee use at all times. At bar area.
Handwash sink used for purposes other than handwashing. At prep area 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. Sent to the manager while conducting the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed at cook line for green salad and rice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment and utensils not properly air-dried - wet nesting. Observed at storage area for clean plastic containers.
Equipment or utensils not designed or constructed in a durable manner. Damaged plastic containers
Floor tiles missing and/or in disrepair. At cook line.
Ice scoop handle in contact with ice. Cook removed the scoop.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed Grilled chicken (155F - Cooking). Instructed employee to placed product back at grill to finish cooking. Last reading Grilled chicken (167F - Cooking).
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water 73F on salad area. Employee discarded the water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw mahi (48F - Cold Holding) at cook line. As per employee for 3 hrs. Employee added ice for rapid cooling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over single service containers at storage area.
Floor area(s) covered with standing water. Observed at storage area.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Employee removed the towel.
Nov 7, 2023Inspection 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 ▾
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. Forms provide it while conducting the inspection.
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. Form provided while conducting the inspection.
Carbon dioxide/helium tanks not adequately secured. Kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar floor.
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.