Tap 42
3252 NE 1st Ave, Suite 101, Miami, FL 33137 · Permanent Food Service · License 2334865
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (no follow-up needed, 1 repeat), 8 basic (3 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed hose connected to 3 compartment sink faucet , no vacuum breaker.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked ribs inside walk in cooler soiled.uncovered. Operator covered ribs.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed scoop handle inside lettuce. Operator stored the scoop with the handle upwards.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic container inside cut lettuce and arugula no handle used to dispense the food. Operator discarded containers.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed at drying rack,. Operator removed old labels during the inspection.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed at prep area. Operator stored sanitizer bucket 6 inches above the floor.
Fixed on the spot
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed at bar. Customer removed straws.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at bar area. Operator installed sign at the time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed at kitchen. Operator discarded cardboard.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.