Tap Beer Miami

17850 W Dixie Hwy, Miami, FL 33160 · Permanent Food Service · License 2328769

B
Grade B
Safety score 87 of 100
Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Observed Non-food grade paper towel used as liner for various food containers.High priority · no follow-up needed · 8 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 22 routine inspection
    1 high priority (no follow-up needed), 1 intermediate, 7 basic
    -13
  • Safety score87

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

9 violations found
  1. First visitSep 22, 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:

    • 1 High priority
    • 1 Intermediate
    • 7 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Observed Non-food grade paper towel used as liner for various food containers.

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink in bar area not accessible for employee use at all times due to dishes stored inside.

    Basic7

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      Observed reach in cooler gaskets torn.

      Walk-in cooler/freezer shelves with rust that has pitted the surface.

      Ice buildup in walk-in freezer.

    • Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.

      Old labels stuck to food containers after cleaning.

    • Code 36, Floors, walls, ceilings and ventilation: Observed water leaking into floor from ceiling.

      Observed Ceiling in warewash area shows water damage.

    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

Food-contact surfaces designed and maintained4
Dishwashing facilities and test kits2
Floors, walls, ceilings and ventilation2
Handwash sinks and supplies1