Tap 42 Fort Myers

13499 S Cleveland Ave #221, Fort Myers, FL 33907 · Permanent Food Service · License 4607942

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 21 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
3 high priority (2 fixed by the Sep 21 follow-up, 1 fixed on the spot), 4 intermediate (fixed on the spot), 6 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep182026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation at cook line.
  More time given
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In walk in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. In reach in coolers at cook line; raw calamari (52°F - Cold Holding); raw chicken (49°F - Cold Holding); cheese egg rolls (50°F - Cold Holding); raw beef (51°F - Cold Holding); cooked corn (51°F - Cold Holding); cooked quinoa (48°F - Cold Holding); cooked beans (49°F - Cold Holding); chopped tomatoes (48°F - Cold Holding); cooked mashed potatoes (46°F - Cold Holding). Per operator all items stored in walk in cooler over night. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in coolers at cook line; raw calamari (52°F - Cold Holding); raw chicken (49°F - Cold Holding); cheese egg rolls (50°F - Cold Holding); raw beef (51°F - Cold Holding); cooked corn (51°F - Cold Holding); cooked quinoa (48°F - Cold Holding); cooked beans (49°F - Cold Holding); chopped tomatoes (48°F - Cold Holding); cooked mashed potatoes (46°F - Cold Holding). Per operator all items stored in walk in cooler over night. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler near dry storage; raw shell eggs stored over dressing container. Operator removed raw shell eggs to bottom shelf.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink blocked with food container near dishmachine. Operator removed food container.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink at server station.
  Operator provided paper towels.
  Fixed on the spot
  No soap provided at handwash sink at cook line, server station, prep area and near dish machine.
  Operator provided soap all handwashing sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottles containing toxic substance not labeled at prep area and bar area.
  Operator labeled the spray bottles.
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: In walk in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce container stored on floor near dry storage. Operator removed soy sauce container to proper storage.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at bar.
  Operator removed ice scoop.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation at prep area.
  Operator provided hairnet to employee and employee started using hairnet during food preparation .
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation at cook line.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor at cook line.
  Operator removed sanitizing solution to proper storage.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.