TAP 42 CORAL SPRINGS
3111 N UNIVERSITY DR # 100, Coral Springs FL 33065 · 954.688.6944
Last inspected Feb 25, 2026 · 8 visits since August 2023
JUN 24
JAN 25
MAR 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at bar sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, ice build up on fan unit and shelving,
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi rice scoop in water (76F)
In-use wet wiping cloth/towel used under cutting board.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm). Operator remade 250ppm
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ice bath at 1:40pm portioned bean sprouts 62F ambient cooling for 10 minutes to 60F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator discarded food at his own will
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain cut marks
Equipment and utensils not properly air-dried - wet nesting. Observed food equipment wet nesting in dish area. Operator stored equipment properly
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in container of water 100f. Operator placed container on stove to reheat to 135F
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 4 dented cans of tomato paste observed. See stop sale
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handles raw chicken then handled clean equipment without first washing hands and changing gloves. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top cooler cheese (60F - Cold Holding); cut lettuce (56F - Cold Holding). Per operator items brought out from walk in cooler. Less than four hours ago. Observed items overfilled in unit. Operator moved items to freezer to quick chill. Items not prepared or portioned today.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice constrained. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water 70F. Operator stored in water 135F
No handwashing sign provided at a hand sink used by food employees. No hand wash sign on cookline hand sink
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Employee rewashednhands
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty wiping cloth changed gloves without first washing hands. Operator instructed employee to wash hands before changing gloves. Employee washed hands then changed gloves
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. Employee handled dirty dishes then handled clean dishes without first washing hands. Employee washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at back kitchen washed hands in under 15 seconds. Employee rewashed hands for 15 seconds
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at bar sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf in prep area. Operator removed phone
Food stored on floor. Box of food stored on floor in walk in freezer. Operator elevated
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between shelves at kitchen prep area. Operator removed knives
Old labels stuck to food containers after cleaning. Observed at prep area shelf
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance equipment stored on top of box of tomatoes in kitchen. Operator removed
Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils at cook line not presented with handle up. Operator properly stored
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting boards. Operator placed in solution
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2024Administrative 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw salmon in walk in cooler. Operator reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side Cookline flip top cooler: calamari (58F); flip top raw chicken (58F) per operator items were in unit for 2 and a half hours. Per operator items were prepared yesterday, not prepared or portioned today. Service call in for unit. Operator moved items into freezer to quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on cook line not stored in sanitizer solution, operator moved wiping cloths to dirty linen bag. Setup sanitizer buckets for wiping cloths
Sep 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:25 p.m. calamari cold held at 51°F in refrigerator drawers. Per operator, item placed in unit at 11:15 a.m. Operator place item in walk-in freezer for quick chill. At 1:57 p.m. temps at 48°F.
Handwash sink used for purposes other than handwashing. -Observed food container stored inside handwash sink at dishwashing area. Operator removed and stored properly.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in fish container. Operator removed and stored properly.
Stored food not covered. -Observed an uncovered container with cut cabbage stored in walk-in cooler. Operator covered container.
Working containers of food removed from original container not identified by common name. Observed spice removed from original container not identified by common name. Operator label container.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine three times. Tested for chlorine at 0ppm. Operator called for service, tech arrived at time of inspection and switched to chlorine. Retested at 100ppm
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items in front line, sushi rice, and expo garnish line being held on time. Items time marked. Operator unable to provide written procedure. Provided written procedure, operator filled out at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance on cook line not labeled. Operator labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on top of flip top coolers on cook line. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
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.