Tap 42

3535 NW 83 Ave Suite 101, Doral, FL 33166 · Permanent Food Service · License 2335429

A
Grade A
Safety score 93 of 100
Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Handwash sink not accessible for employee use at all times.Intermediate · fixed on the spot · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Nov 6 routine inspection
    1 intermediate (fixed on the spot), 5 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitNov 6, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    6 violations found:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Observed kitchen hand washing sink not accessible for employees due to reach in cooler lid in front of the sink. Chef removed it

      Fixed on the spot

    Basic5

    • Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.

      Salad cooler.

    • Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

      Observed standing water inside of the salad cooler.

    • Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.

      Observed rubber carpet in the kitchen area torn.

      Wall soiled with accumulated grease, food debris, and/or dust.

      Observed walls soiled in the kitchen area.

      Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Observed microwave soiled ceiling tiles in kitchen area soiled.

    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.

Most cited

Floors, walls, ceilings and ventilation3
Food-contact surfaces clean and sanitized1
Plumbing and backflow prevention1
Handwash sinks and supplies1