Taps Bar & Grill
Last inspected: Mar 17, 2026
86
Score
The health department has logged 12 inspections at Taps Bar & Grill, the earliest from 2022. The latest inspection on file is from Mar 17, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up seven times.
Restaurants in St. Johns average 69, so Taps Bar & Grill is doing better than most peers. The full picture is one of consistent compliance.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (45F - Cold Holding); grilled onions (45F - Cold Holding); Mac and cheese (45F - Cold Holding); coleslaw mix (45F - Cold Holding); shredded mixed cheese (45F - Cold Holding); sliced American cheese (45F - Cold Holding) all items in walk in cooler, per employee and operator door has been consistently open for multiple deliveries and for service several hours ago. sliced tomatoes (45F - Cold Holding); pico de gallo (45F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding); shredded mixed cheese (46F - Cold Holding); sliced American cheese (46F - Cold Holding) in reach in cooler in kitchen under service window and reach in cooler in kitchen next to oven with some items over the fill lines, per employees doors and lids have been consistently open for about 45 minutes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-17: Diced tomatoes 46F,pico de gallo 45F in top section of reach in cooler in kitchen across from cook line in overfilled containers, per employee lid has been consistently open for maybe 1 hour, lid closed and discussed time control for items with line cooks, and per cook service has been ordered for cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Mar 12, 2026
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Improper sewage disposal. Inspector observed employee hosing off what appeared to be wastewater from pavement behind kitchen door and spraying wastewater into storm drain across pavement/driveway behind kitchen. Per operator and employee water was from leaking tankless water heater mixed in with left over debris and grease from taking the trash out to dumpster by back door to kitchen. **Admin Complaint**
28-28-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Piece of raw shrimp sitting on top of cooked chicken wings in top section of flip top reach in cooler at end of cook line, employee discarded wings. **Corrective Action Taken**
08A-08-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Piece of raw shrimp sitting on top of cooked chicken wings in top section of flip top reach in cooler at end of cook line, employee discarded wings. **Corrective Action Taken**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (45F - Cold Holding); grilled onions (45F - Cold Holding); Mac and cheese (45F - Cold Holding); coleslaw mix (45F - Cold Holding); shredded mixed cheese (45F - Cold Holding); sliced American cheese (45F - Cold Holding) all items in walk in cooler, per employee and operator door has been consistently open for multiple deliveries and for service several hours ago. sliced tomatoes (45F - Cold Holding); pico de gallo (45F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding); shredded mixed cheese (46F - Cold Holding); sliced American cheese (46F - Cold Holding) in reach in cooler in kitchen under service window and reach in cooler in kitchen next to oven with some items over the fill lines, per employees doors and lids have been consistently open for about 45 minutes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored hanging and facing salt and pepper shakers and clean black mat over table at bar, bottle moved. Large bottle of soap stored over shelfs with napkins and single use gloves in storage room by office, bottle moved. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Clean towels and ketchup bottle in sink of hand wash station at bar, items removed. Black utensil containers stored over sink of hand wash station in dish area, containers moved. **Corrected On-Site**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 food handler on cook line. Also 1 other food handler on cook line without any hair restraint engaged in food preparation.
13-04-4
Basic - Floor soiled/has accumulation of debris. Build up of food debris and grease under equipment throughout kitchen. **Repeat Violation**
36-73-4
39
Dec 11, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - 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. Dishmachine tested at 10ppm chlorine. Employee primed machine and retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato (45F - Cold Holding); cheese (46F - Cold Holding) in flip top reach in cooler. Per employee, lids have been constantly open and closed during the busy period. Both products moved to freezer to quickly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Blanched fries being held on time controls have no time marking. Employee states fries prepared 20 minutes ago and added time marking to fries. **Corrected On-Site**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left french fry cutter has dried food debris. Manager removed cutter for cleaning. **Corrective Action Taken**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager, missing approximately 15 employee proof of food handler training,
53B-13-5
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing at entrance to beer walk in cooler.
36-17-5
Basic - Floor/wall/ceiling/ceiling tiles soiled/has accumulation of debris. Walls at toaster and throughout dishroom are soiled. Multiple ceiling tiles soiled in dishroom and kitchen. Vents at walk in cooler have dust. Fan guards in walk in cooler are soiled. Floor at stand up reach in cooler near prep area is soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gaskets on 2 door reach in freezer are soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving with build up of white substance.
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 25ppm quaternary ammonium. Employee remade solution to 200ppm. **Corrected On-Site**
21-08-4
37
Apr 24, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese (130F - Hot Holding) in warming cabinet on make line in kitchen, per employee cheese was already heated on stove top less then 1 hour ago, cheese placed back in flattop grill to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked gyro meat in standing reach in cooler in back storage area. Also raw beef stored over raw bacon in standing reach in cooler in back storage area. Employee rearranged all items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (47F - Cold Holding); blanched fries (47F - Cold Holding) on speed rack in walk in cooler next to door, per employee door was constantly open for several deliveries about 1.5 hours ago. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 6 containers of cut cabbage in reach in cooler on make line dated 4/16 1 container of pico de gallo in reach in cooler on make line dated 4/16 1 container of au jus warming up on flattop grill dated4/16
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out raw salmon not open in walk in cooler.
01B-13-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in keg walk in cooler, per employee bag was opened 4 days ago, bag dated. **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Floor soiled/has accumulation of debris. Under all equipment throughout establishment. **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. In both walk in coolers. Floors in bar area. Floors in kitchen and ware washing area. **Repeat Violation**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooking line. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Stack of to go trays over make line in kitchen. Open box of aluminum pans in back storage area.
25-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 packages of fully thawed out raw salmon not open in walk in cooler.
06-09-1
30
Sep 5, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work and began to handle clean containers with food without washing hands first. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (46F - Cold Holding) in keg walk in cooler, per manager door was left open for about 30 minutes for a delivery. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (91F - Reheating) in hot holding unit on cook line, per manager chill was heated up on stove then placed in unit less then 1 hour prior, chili placed back on stove, reheat to 191F **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. blanched fries (71F - Cooling, after 30 minutes 78F) stacked in piles on sheets pans next to cooking equipment, equipment turned on after first temperature check, after second employees moved on fries to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumbed into hand wash sink by service window in server area.
31A-11-4
Basic - Floor soiled/has accumulation of debris. Multiple sections under racks and equipment throughout kitchen. Also build up of debris on walls at bar and cook line.
36-73-4
Basic - Floors not maintained smooth and durable. In both walk in coolers and sections in kitchen.
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooler at bar area. On table under grills on cook line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In reach in coolers in kitchen.
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in kitchen reading 0ppm, manager remade to 300ppm. **Corrected On-Site**
21-08-4
39
Apr 1, 2024
Complaint Full
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Mar 20, 2024
Routine - Food
No violations found.
100
Mar 4, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw hamburger patties stored in same pan as oranges stoved on top of box of bread in keg walk in cooler, hamburger removed. Raw shell eggs stored over packages of pasta and Alfredo in reach in cooler under service window, eggs moved. Cooked gyro meat stored under raw beef in standing reach in cooler behind keg walk in cooler, gyro meat moved. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in walk in cooler, per manager milk must have been open no more than a couple of days prior.
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blair Kelly, expired 4/42023, ServeSafe.
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Sliders and Low Carb **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. At hand wash station at end of bar, manager corrected during inspection. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflator plate of large ice machine by back door to kitchen.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over steam table in kitchen, drink removed. **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler in prep area in kitchen. **Repeat Violation**
22-16-4
50
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - 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. At time of inspection chlorine dish machine at 0ppm. Operator replaced sanitizer jug and primed machine to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler at the entrance to the main cook line. One container of fish with a dead fly on the fish. Operator removed and discarded the fish and fly from the reach in cooler. **Corrective Action Taken** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the main cook line; jalapeño popper (47/49F - Cold Holding); chicken wings (45/47/46/47/45F - Cold Holding); chicken (44/46F - Cold Holding); cooked mushrooms (46F - Cold Holding); egg wash (44F - Cold Holding); shrimp (46F - Cold Holding); fish (45F - Cold Holding); egg roll (48F - Cold Holding); cheese sticks (45/46F - Cold Holding). All items stored in the reach in cooler overnight. In the flip top reach in cooler opposite the fryers; pico de gallo (45/44/46F - Cold Holding); cut tomatoes (44/46/47F - Cold Holding); chicken (47F - Cold Holding); boiled egg (49/47F - Cold Holding); slaw (46/48F - Cold Holding); shredded cheese (48F - Cold Holding). All items stored in the reach in cooler over night. In the walk in cooler; pork (46F - Cold Holding); rice (48F - Cold Holding); spinach dip (46F - Cold Holding); Mac and cheese (48F - Cold Holding); jambalaya (48F - Cold Holding); slaw (45F - Cold Holding); chicken wings (47F - Cold Holding); French fries (49F - Cold Holding). All food stored in the walk in cooler overnight, operator states food delivery this morning had the cooler door propped open for an extended period of time. In the walk in beer cooler; Alfredo sauce (46F - Cold Holding); chicken (45F - Cold Holding); cut tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); Mac and cheese (46F - Cold Holding). All items in the beer cooler moved from reach in cooler at the pass through window that was receiving repairs at 8am. In the prep area stand up reach in cooler; beef patty (44/45F - Cold Holding); chicken bites (45/47F - Cold Holding); chicken (46F - Cold Holding). All items in the reach in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the main cook line; jalapeño popper (47/49F - Cold Holding); chicken wings (45/47/46/47/45F - Cold Holding); chicken (44/46F - Cold Holding); cooked mushrooms (46F - Cold Holding); egg wash (44F - Cold Holding); shrimp (46F - Cold Holding); fish (45F - Cold Holding); egg roll (48F - Cold Holding); cheese sticks (45/46F - Cold Holding). All items stored in the reach in cooler overnight. In the flip top reach in cooler opposite the fryers; pico de gallo (45/44/46F - Cold Holding); cut tomatoes (44/46/47F - Cold Holding); chicken (47F - Cold Holding); boiled egg (49/47F - Cold Holding); slaw (46/48F - Cold Holding); shredded cheese (48F - Cold Holding). All items stored in the reach in cooler over night. In the walk in cooler; pork (46F - Cold Holding); rice (48F - Cold Holding); spinach dip (46F - Cold Holding); Mac and cheese (48F - Cold Holding); jambalaya (48F - Cold Holding); slaw (45F - Cold Holding); chicken wings (47F - Cold Holding); French fries (49F - Cold Holding). All food stored in the walk in cooler overnight, operator states food delivery this morning had the cooler door propped open for an extended period of time. In the walk in beer cooler; Alfredo sauce (46F - Cold Holding); chicken (45F - Cold Holding); cut tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); Mac and cheese (46F - Cold Holding). All items in the beer cooler moved from reach in cooler at the pass through window that was receiving repairs at 8am. In the prep area stand up reach in cooler; beef patty (44/45F - Cold Holding); chicken bites (45/47F - Cold Holding); chicken (46F - Cold Holding). All items in the reach in cooler overnight. **Warning**
03A-02-5
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection the only working coolers in the establishment are the main cook line reach in cooler under the flat top grill and the reach in freezer in the prep area. Reach in freezer in the prep area has all time/temperature control food for safety frozen solid with a ambient air temperature of 10.4F. Reach in cooler under the flat top grill holding ambient air temperature of 39F and food temperatures of; mahi (40F - Cold Holding); beef (41F - Cold Holding); cooked mushrooms (39F - Cold Holding); cooked onions (42F - Cold Holding); shrimp (39F - Cold Holding); gyro meat (41F - Cold Holding); chicken (40F - Cold Holding). Walk in cooler holding ambient air temperature of 43.7F. Walk in beer cooler holding ambient air temperature of 43.9F. **Warning**
04-02-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach in coolers and portable cutting boards with food residue staining build up. Potato punch in the dry storage area has build up of food debris on the blade. Soda nozzle behind the bar has soda syrup residue build up. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink on the main cook line or in warewashing area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee food handler training certificates photo copied certificates.
53B-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the back side of the main cook line and on the storage shelf in the warewashing area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line reach in cooler under the flat top grill, reduced oxygen packaged tuna and salmon fully thawed in vacuum sealed bags.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on shelf over the flip top reach in cooler at the entrance to the cook line. Employee fan necklaces stored on the prep table by the microwave. Operator removed the employee fan necklaces from the cook line. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Walk in beer cooler door gasket is separating from the bottom of the cooler door.
14-11-5
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Accumulation of food staining and dust on the walls and ceiling of the main kitchen area. **Repeat Violation**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler at the entrance to the main cook line has build up of old debris along the backside of the interior portion of the cooler.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Two flip top reach in coolers on the main cook line have standing water at the base of the cooler.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have accumulation of rust. Flip top reach in cooler at the pass through window shelves have accumulated of rust.
14-17-4
22
Nov 18, 2022
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - 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. At time of inspection, dishmachine at 0ppm chlorine. Operator replaced the sanitizer solution, 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler used for raw meat in the dry storage area, raw beef stored over container of gyro meat. Operator relocated the gyro meat. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham on the main cook line, mashed potatoes (119F - Hot Holding); rice (123F - Hot Holding). Operator adjusted the settings of the auto sham to properly reheat the products. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection, hand wash sink in the dishwashing area blocked by silverware sorting tray. Employee relocated the silverware tray. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection, establishment properly holding time/temperature control food for safety on time but no written plan available. Operator provided time as a public health control. **Corrective Action Taken**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired employee food handler training certificate still employed. **Repeat Violation**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at the server pass through window with no product labeling. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler on the main cook line has build up of food debris. Can opener on prep table has old food debris on the blade. Potato punch by the dry storage area has food debris on the blades. Operator cleaned and sanitized all items. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by the swinging door to the wait station area not inverted or covered for protection. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at the server pass through window has deep Grover marks and build up of food residue staining.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on the back side of the main cook line flip top reach in cooler and employee purse stored on top of the iced tea dispenser. Operator relocated the employee phone. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees on the main cook line actively working with food without beard guards.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet in the dishwashing area and back side of the main cook line. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Missing floor drain cover in the dishwashing area.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in the dishwashing area. Operator posted a hand wash sign. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old stickers on clean containers in the dishwashing area and back side of the main cook line. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Dumpster lid open, operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the flip top reach in cooler on the main cook line, unwashed cut avocado evident by stickers still attached.
08B-17-4
Basic - Wall and ceilings soiled/has accumulation of debris. Ceiling vents have accumulation of dust and wall closest to the fryers has build up of food residue staining. **Repeat Violation**
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container under the prep table with no product labeling. Operator labeled the bulk container. **Corrected On-Site** **Repeat Violation**
02D-01-5
21
Aug 8, 2022
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line closest to the fry; chicken wing (49F - Cold Holding); boneless chicken (47F - Cold Holding). Both products stored in the flip top reach in cooler overnight. Operator discarded both products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line closest to the fry; chicken wing (49F - Cold Holding); boneless chicken (47F - Cold Holding). Both products stored in the flip top reach in cooler overnight. Operator discarded both products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On storage shelf in the warewashing area opposite the three compartment sink, chemical spray bottle stored on shelf over clean containers. Operator relocated the chemical spray bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On main cook line flip top reach in cooler opposite the fryer has accumulation of food debris on the door gaskets. At the prep area reach in freezer, door gaskets have a build up of mold like substance spots. Operator cleaned both the reach in cooler and reach in freezer door gaskets. On the main cook line reach in cooler opposite the fryer, cutting board with mold like substance staining. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 7 employees currently working with no certified food manager present, current person in charge has expired certified food manager through ServSafe from 05/17/2022.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On storage shelf in the walk in cooler, prepared chicken from two days prior in a container with no product date marking, operator date marked the container of chicken. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection four employees with expired food handler training through SafeStaff.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Through establishment multiple chemical spray bottles with no product labeling. Operator labeled all chemical spray bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin by rear exterior door has mold like substance spots on the deflector plate. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of the prep table closest to the walk in cooler, plastic container used as a scoop in the container of panko breadcrumbs. Operator removed the plastic container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Walk in beer cooler has broken bottom corner with exposed insulation on the side closest to the rear exterior door. **Repeat Violation**
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. In the back dry storage hallway behind the walk in cooler, carbon dioxide tank stored without being secured. Operator secured the carbon dioxide tank. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At back storage shelf opposite the three compartment sink, clean plastic containers stored not inverted or protected. Operator inverted all the plastic containers. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line, employee drink stored on the shelf over the steam table at the server pass through window.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and cell phone stored on shelf over flip top reach in cooler closest to the fryer. Operator relocated the personal belongings to the proper storage location. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf on the backside of the main cook line closest to the walk in cooler, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floors/Walls/Ceiling soiled/has accumulation of debris. Through the kitchen/prep/warewashing area ceiling vents have accumulation of dust and walls have accumulation of food debris residue staining. **Repeat Violation**
36-73-4
Basic - Insect control device installed over food preparation area. At time of inspection, blue bug zapper device stored on the top of the reach in freezer prep table. Operator relocated the bug zapper to its proper storage location. **Corrected On-Site**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at the entrance to the main kitchen line has no employee hand wash signage. Operator posted employee hand wash signage. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. On clean plastic bottles on storage shelf opposite the three compartment sink old labels still attached to the bottles. Operator removed the old stickers. **Corrected On-Site**
16-46-4
Basic - Single-service articles improperly stored. In the dry storage hallway by the office area, plastic single service carry out containers stored on the floor. Operator relocated the carry out containers to the proper storage location. **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in the walk in cooler have rust pitting the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour with no product labeling in back storage hallway behind the walk in cooler. Operator labeled the bulk container. **Corrected On-Site** **Repeat Violation**
02D-01-5
18
Frequently Asked Questions
When was Taps Bar & Grill last inspected?
The most recent health inspection at Taps Bar & Grill on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Taps Bar & Grill?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited seven times, more than any other issue at Taps Bar & Grill.
How does Taps Bar & Grill compare to other restaurants in St. Johns?
Taps Bar & Grill most recently scored 86 out of 100, which is higher than the St. Johns average of 69.
Has Taps Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Taps Bar & Grill have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Taps Bar & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Taps Bar & Grill inspected?
Based on the inspection history on file, Taps Bar & Grill is inspected around three times per year on average.
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