Taps & Corks
125 W Bay St, Davenport, FL 33837 · Permanent Food Service · License 6309012
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection6 high priority (fixed by the Oct 7 follow-up), 4 intermediate (2 fixed on the spot), 8 basic-36
- Extension granted on Aug 5, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 7, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler make table.
More time given
- 1st follow-up visitAug 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler make table.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. 25 raw burgers, turned grey indicating spoilage.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Raw burgers marked 7/16 and 7/12, exceeds 7 day mark. Cooked chicken in beer cooler prepared 7/21. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Commercial ROP salmon still in bags thawed, temping at 47°F. Raw burgers held at 50°F, cooked chicken held at 47°F. See stop sale.
Fish using a reduced oxygen method label indicating that it is to be kept frozen until time of use.
3 ROP salmon completely thawed, when label stated to keep frozen until time of use. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs stored over ready to eat rice, and pasta.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
7 flying insects on and around prep sink in kitchen.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Serving burgers and steak to order no consumer advisory posted. Printed and had management post.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front hand wash sink in kitchen blocked by apron. Hand wash sink by triple sink blocked by can opener and cutting board. Employee removed items.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of manager certification. Dev Jassal Chris K.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees on site only hired for 30 days no proof of any training.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In bar, on lid.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on upright two door cooler and make table gaskets soiled with mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On dry ware washing rack plastic container wet nesting.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Fry baskets on right hand dry storage shelf stored upright not protected.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
On bar area triple sink.
Standing water in bottom of reach-in-cooler make table.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.