Taps Bar & Grill
2220 CR 210 W #314, St. Johns, FL 32259 · Permanent Food Service · License 6501658
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection6 high priority (2 fixed by the Sep 8 follow-up, 4 fixed on the spot, 3 repeats), 8 basic (1 repeat)-33
- Administrative complaint on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
At cook line in top section of fry station reach-in cooler, one raw shrimp sitting on fully cooked chicken wings. Operator discarded wings.
Fixed on the spotRepeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top section of flip top reach-in cooler across from fryers, pico (57°F - Cold Holding); cut tomato (57°F - Cold Holding); shredded cheese (56°F - Cold Holding); boiled egg (56°F - Cold Holding). Operator stated lid left open during lunch, items in cooler 2 hours. In main walk-in cooler, rice (47°F - Cold Holding); mac and cheese (47°F - Cold Holding); onions (45°F - Cold Holding); spinach dip (46°F - Cold Holding). Door opened throughout day.
Repeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
At fry station, no time marked on fries and chicken wash. Operator stated items out for 2.5 hours, marked time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At back kitchen reach-in cooler, raw hamburger stored over ready to eat gyro meat. Operator moved gyro meat.
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
At cook line in top section of fry station reach-in cooler, one raw shrimp sitting on fully cooked chicken wings. Operator discarded wings.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator attempted to prime, retest at 0ppm.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At prep area, container identified as house seasoning not labeled. Operator labeled container.
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
In back kitchen storage area, clean towels stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line, interior of multiple reach-in coolers soiled with food debris/residue.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In back kitchen, ice machine has mold-like substance on deflection plate and wall.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, shelf under microwave soiled with food debris. At bar, exterior of multiple reach-in coolers have build up of mold-like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At wait station, plastic cups stacked before air drying.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floors at beer walk-in cooler and in walk-in coolers, in back storage area and kitchen have unsealed concrete. Floors at dish area missing grout.
Floors, walls and/or ceilings soiled/has accumulation of debris.
Floors throughout kitchen and bar have build up of food debris and grease. Walls throughout kitchen, including walk-in cooler, soiled with grease and mold-like substance. In main walk-in cooler, fan covers have grey mold-like substance.
Repeat violation
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.