TAP42

11735 Sherry Ln, Kendall, FL 33183 · Permanent Food Service · License 2337108

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 25, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
4 high priority (2 fixed by the Aug 25 follow-up, 1 fixed on the spot), 1 intermediate, 13 basic (1 repeat); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Aug242026

Complaint inspection

18 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 5 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked pasta batch #1 (50°F - Cold Holding); cooked pasta batch #2 (51°F - Cold Holding) inside reach in cooler near small prep table. Per operator, pasta was cooked from last evening prep. Also observed cheese (62°F - Cold Holding), 2nd temp (62°F - Cold Holding) in prep table across stove.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pasta batch #1 (50°F - Cold Holding); cooked pasta batch #2 (51°F - Cold Holding), inside reach in cooler near small prep table. Per operator, pasta was cooked from last evening prep. Also observed cheese (62°F - Cold Holding), 2nd temp (62°F - Cold Holding) in prep table across stove. Also observed ambient thermometer reading at 54°F. Reviewed thermometer at the end of inspection, reading at 60°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon over Cesar dressing tub inside reach in cooler in prep area. Operator placed salmon below.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing a vacuum breaker at the two way hose splitter at mop sink.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed blocked by AC unit the secondary hws in kitchen area near warewashing area.
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed missing for RIC across of stove. Operator was able to provide and placed inside.
  Fixed on the spot
- Code 10, In-use utensils properly stored: 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 touching sugar inside rolling large container in kitchen.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed in use green cutting board with deep grooves.
  Repeat violation
  Equipment in poor repair.
  Observed broke door gasket inside reach in cooler across stove near small prep area. Also observed in poor condition the door panel on reach in cooler across of stove.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed insulation exposed for RIC with disrepair door, located across of stove.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in cold holding unit cooked pasta batch #1 (50°F - Cold Holding); cooked pasta batch #2 (51°F - Cold Holding), inside reach in cooler near small prep table. Also observed cheese (62°F - Cold Holding), 2nd temp (62°F - Cold Holding) in prep table across stove. Observed 2nd temp cooked pasta batch #1 (50°F - Cold Holding). Also observed ambient thermometer reading at 54°F. Reviewed thermometer at the end of inspection, reading at 60°F.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old label on clean food pan on shelf next to kitchen entrance.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed with accumulation of grease inside the ovens at the cook lines.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed silver shelved housing cans and dry food items soiled with food debris operator had an employee wipe shelves down.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed large food pans wet nesting on shelves near kitchen entrance.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at exit door where large ice machines are located.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed around large ice machines in back area near mop sink.
  Floor soiled/has accumulation of debris.
  Observed soiled behind stove area, behind and sides of prep tables across of cook lines and behind the large ice machines.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.