TAP 42 DAVIE LLC
2266 S UNIVERSITY DR, Davie FL 33324 · 3058658666
Last inspected May 12, 2026 · 11 visits since January 2024
APR 25
OCT 25
JAN 26
APR 26
MAY 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. -one Flying insects, landing on dirty dishes cart, in dish ware room. -one flying insect around mop sink, outside of kitchen area. -3 flying insects around bar area, not food contact Re-checked area, after one hour, not flying activity.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed drain line with less than a 1 inch air gap in the triple sink. Operator cut drain line to make an air gap of at least 1 inch.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over ready to eat vegetables in the lowboy in the prep area. Operator stored properly.
Accumulation of black/green mold-like substance in the interior of the ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with tuna in the salad flip top cooler. Operator stored properly.
Single-service articles improperly stored. Observed single service to go containers stored on the floor. Operator stored properly.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brown rice (56F - Cold Holding) in the flip top cooler at the left side of the cook line. Operator voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed buffalo sauce (127F - Hot Holding) at the steam table. Operator heated back to 165F+ and hot held at 135F+.
Equipment and utensils not properly air-dried - wet nesting. Observed several plastic containers with wet nesting in the dishwashing area. Operator stored to allow air drying.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed an open gallon of milk in walk in cooler not properly date marked. As per operator, milk was opened more than 24 hours ago. Operator probably date marked.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handling trash can then engaged in food preparation, handled clean equipment with out washing hands. Employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burrata (52-55F - Cold Holding); bean spouts (44F - Cold Holding) American cheese (51F - Cold Holding); slice Swiss cheese (53F - Cold Holding) Items removed from walk-in and placed on line.per operator held out of temperature less than 4 hours. Operator voluntary discarded. Observed at pantry station corn (53F - Cold Holding); cut cucumbers (53F - Cold Holding); cut tomatoes (55F - Cold Holding); edamame (53F - Cold Holding); cut mango (55F - Cold Holding) per operator held out of temperature less than 4 hours. Operator voluntary discarded items removed from walk-in cooler to station not prep or portion today.
Toxic substance/chemical improperly stored. Observed spay bottle of sanitizer stored on prep table. Operator removed.
Handwash sink used for purposes other than handwashing. Operator dumped ice in hand washing sink at prep area.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in sushi rice. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf in dishwasher area Operated separated containers.
Food stored on floor. Box of orange juice on the floor in beer cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with brown rice. Operator removed.
Jul 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station-; fried rice (51F - Cold Holding); cooked basmati portioned rice (61F); bean sprouts (51F - Cold Holding); vodka sauce (51F - Cold Holding);cream sauce (50F - Cold Holding); dice tomatoes (49F - Cold Holding). -Lower cooler-fry station-; molded sushi rice (45-51-F - Cold Holding); cooked noodles (52F - Cold Holding) Per employee food held on units overnight, see stop sale.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 8 high priority.
8 High priority3 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. grilled corn (51F - Cooling) per employee stored overnight, See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. grilled corn (51F - Cooling) per employee stored overnight, employee discarded.
Displayed food not properly protected from contamination. Observed container of guacamole dip and container of shredded cheese in pantry flip top, closed to exit door to dining room, where dirty plates are passed by.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken to p,aced on grill, after grabbed two to go containers and placed burger buns, using same gloves. After manager instructed, employee washed hands and put in new pair of gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -one Flying insects, landing on dirty dishes cart, in dish ware room. -one flying insect around mop sink, outside of kitchen area. -3 flying insects around bar area, not food contact Re-checked area, after one hour, not flying activity.
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. Food not prepared or portioned today. -Sautéed station-; fried rice (51F - Cold Holding); cooked basmati portioned rice (61F); bean sprouts (51F - Cold Holding); vodka sauce (51F - Cold Holding);cream sauce (50F - Cold Holding); dice tomatoes (49F - Cold Holding). -Lower cooler-fry station-; molded sushi rice (45-51-F - Cold Holding); cooked noodles (52F - Cold Holding) Per employee food held on units overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station-; fried rice (51F - Cold Holding); cooked basmati portioned rice (61F); bean sprouts (51F - Cold Holding); vodka sauce (51F - Cold Holding);cream sauce (50F - Cold Holding); dice tomatoes (49F - Cold Holding). -Lower cooler-fry station-; molded sushi rice (45-51-F - Cold Holding); cooked noodles (52F - Cold Holding) Per employee food held on units overnight, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquified butter; (70F- Hot Holding), per employee prep 45 minutes ago, observed container on side of grill, employee reheated on stove to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed grilled corns prep today placed hot in shallow containers, employee moved to thinners containers to facilitate rapid cooling.
Handwash sink used for purposes other than handwashing. Observed sink next to ice machine soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
Equipment and utensils not properly air-dried - wet nesting. Metallic food containers stacked wet, cleaning equipment storage rack in dish ware area.
Food stored on floor. Two boxes of food on floor of prep,area, employee moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Three Handles touching sugar, rice and flour, employee removed from the 3 containers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Obsessed ribs (71-80F - Cooling) in walk-in cooler. Per operator cooling since 9:00am. Operator placed rib on sheet pans and placed in cooler to expedite cooling.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm operator primed rechecked 100 Ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook face/hair and then engaged in food preparation without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handling cellphone and then engaged in food preparation without washing hands. Observed employee touching cell phone than preparing dressing without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burrata cheese (47-51F - Cold Holding); bean spouts (45-47F - Cold Holding) per operator held less than 4 hours. Operator placed in cooler for quick chill. Observed at fry station chicken strips (44F - Cold Holding); calamari (50F - Cold Holding); milk batter (67F - Cold Holding) per operator held less than 4 hours. Operator voluntary discarded items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
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. Email operator bulletin.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken stock chicken 50F in deep covered 5 gallon bucket. Per operator cooling since 8:30 am. Operator placed chicken stock in shallow pans.
Handwash sink not accessible for employee use at all times.in prep area by garbage can employee removed
No soap provided at handwash sink.at bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf in preparation area employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelet while preparing food.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with peas, quinoa on cook line operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at rice cooker In-use utensil stored in standing water temperature 80F operator discarded water
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.