The Brass Tap
Last inspected: Apr 20, 2026
52
Score
Across the available record, The Brass Tap has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 79, which The Brass Tap's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Impossible burger prepared 4-3-26 **Repeat Violation**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Impossible burger prepared 4-3-26 Operator discarded while conducting my inspection. **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Live, small flying insects found Observed 1 small flying next to the fryer not landing at any food . Next routine visit per supervisor.
35A-02-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label . Operator label it . **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored in prep table next to portions cups . Operator removed it . **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
52
Aug 7, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish chips and beef brisket prepared 7-30-25. **Corrected On-Site**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish chips and beef brisket prepared 7-30-25. Operator discarded it . **Corrected On-Site** **Repeat Violation**
02C-01-5
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. 0 ppm Operator change the chlorine second check 100 ppm . **Corrected On-Site**
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup of drink stored next to chips at the kitchen. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Multiple missing throughout establishment.
36-17-5
Basic - Food storage container/container lid cracked or broken. Broken container used to stored a beef steak at the reach-in 2 door cooler and multiple at make table .
14-38-4
Basic - Food stored on floor. Fryer oil stored on floor back of the house . **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment . **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area .
14-33-4
45
Feb 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler ,Bottom of make table and bottom of reach-in freezer kitchen area . **Repeat Violation** - From follow-up inspection 2025-02-10: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-02-10: **Time Extended**
36-34-5
90
Feb 7, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish chips 1-29-25. **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef brisket cooked dated as 1-21-25 Fish chips 1-29-25. Operator stated that the brisket dated wrong it supposed to be 2-1-25 and the fish chips she discarded it . **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table coleslaw (46F - Cold Holding); salsa (47F - Cold Holding); shredded cheese mix (50F - Cold Holding); diced tomato (51F - Cold Holding); cut lettuce (50F - Cold Holding) Bottom of make table ; cut lettuce (50F - Cold Holding); tomato sliced (45F - Cold Holding); shredded cheese (48F - Cold Holding) Small make table top ; mozzarella cheese (46f - Cold Holding); cut lettuce (46F - Cold Holding); Italian sausage topping (46F - Cold Holding) Two drawer under grill ; raw beef steak (48F - Cold Holding); cooked shrimp (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked chicken wings (46F - Cold Holding) Operator stated they take temperature 2 hours ago and was at 40 f all the equipment.thats why I didn't stop sale and she start moving the food to the cooler in back or added ice for some other food . **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Small portion cup without Handle used as scoop for salsa .
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table . **Repeat Violation**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler ,Bottom of make table and bottom of reach-in freezer kitchen area . **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table both of them . **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onion and unwashed jalapeño stored on top of shredded cheese at the reach-in cooler . Operator washed the vegetables. **Corrected On-Site**
08B-17-4
47
Jul 29, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
Feb 6, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in drawers. **Corrected On-Site**
08A-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp, commercially processed brisket in standing water, employee Turned water on. ** **Corrective Action Taken**
06-01-5
82
Jul 25, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed 1 employee washing hand rub his hand less than 10 seconds before putting his gloves on to change tasks. Corrected him and he washed his hand right way . **Corrected On-Site**
12A-17-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect at the dish washer area not landing at any food . Next announcement visit per supervisor Randy Hicks.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in top of raw hamburger beef at the bottom drawer cooler bottom of the fryer . **Repeat Violation**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator change the chlorine bottle **Corrected On-Site**
16-36-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink the one by the end of the kitchen. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Poster on the wall with no signature. Operator stated she will get it sign asap and one of the employee was able to tell me what's is that form for . **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. The one by the end of the kitchen. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water at the reach-in cooler the 3 doors one . **Corrected On-Site**
12B-13-4
Basic - In-use ice cream scoop located outside not stored in a protected manner between uses. Observed ice cream scoop in top of ice container without any protection. **Corrected On-Site**
10-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
14-69-4
Basic - Standing water in floor drain/floor drain draining very slowly. Employee hand sink kitchen area.
29-19-4
Basic - Single-service articles improperly stored. Box of salsa cans stored at the floor back area by the exit door . **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soiled . Throughout the equipment at kitchen area. **Repeat Violation**
22-16-4
22
Mar 3, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding); cut lettuce (50F) from yesterday. ambient temperature on thermometer 50F **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over vegetables and cheese in reach in cooler.
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly at splitter
29-34-4
Intermediate - No soap provided at handwash sink. 1.Bar 2.Kitchen Staff filled kitchen soap. **Repeat Violation**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Chemical bottles in sink at bar. moved chemical **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. One blue substance One red substance next to dish area
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in and walk-in cooler doors
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. cook
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks
13-03-4
Basic - Ice buildup in reach-in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can cover In reach in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Next to walk-in .
22-16-4
27
Oct 13, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
37
Frequently Asked Questions
When was The Brass Tap last inspected?
The most recent health inspection at The Brass Tap on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at The Brass Tap?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at The Brass Tap.
How does The Brass Tap compare to other restaurants in Orlando?
The Brass Tap most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has The Brass Tap's inspection record improved over time?
Results have been roughly steady. Inspections at The Brass Tap have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Brass Tap means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Brass Tap inspected?
Based on the inspection history on file, The Brass Tap is inspected around three times per year on average.
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