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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
TAPS RESTAURANT AND BAR in TAMPA currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2025. Across those visits, inspectors documented 42 total violations — 4 critical, 12 major, 26 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 24, 2025 shows 8 observation rows: 1 critical, 4 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
TAPS RESTAURANT AND BAR has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-09-4] Cutting board has cut marks and is no longer cleanable.cook line
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bar reach in cooler.
- [25-05-4] Single-service articles improperly stored. In up stairs prep room
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding: cook meat ball 44F cook pork 44F cook beef 45F manager moved cook pork and cook meat balls to freezer reach in. Cook meat balls 44F cook pork 43F
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut Turkey breast walk in cooler.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand washing sink has items stored in sink.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line at bar area
- [31B-03-4] No soap provided at handwash sink. At bar hand washing sink
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