TAP 42 CRAFT KITCHEN AND BAR
3101 PGA BLVD STE O-200, Palm Beach Gardens FL 33410 · 561-725-0100
Last inspected Jan 29, 2026 · 5 visits since May 2024
MAY 24
AUG 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-54F - Cold Holding);in drawers at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $475
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069395 | Aug 20, 2025 | Jan 22, 2026 | $400 |
| 2--2025016916 | Jan 28, 2025 | Jun 20, 2025 | $75 |
Inspection history
5 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Toxic substance/chemical improperly stored. In kitchen spray bottle of degreaser stored above single service and bags of sealed seasonings, discussed with operator who removed bottle.
Wiping cloth sanitizing solution stored on the floor. Discussed with operator who removed bucket.
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching soiled dry towels to wipe out cutting boards at cook line and continued to cook foods without washing hands and changing gloves; chef educated; employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee richer raw burger, changed gloves without washing hands and started to spark with other foods; chef educated; employee, washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-51F - Cold Holding); n cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; smaller portend made; ice bags added on food
Food-contact surface soiled with food debris, mold-like substance- cutting boards at cook line;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching foods like fish and vegetables; removed
Soiled dry wiping cloth in use- numerous soiled dry towels being used at cook line to wipe surfaces Discarded
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-47F - Cooling) in walk-in cooler on the speed rack; food cooked yesterdays and tightly covered; food never reached 41 F or below within a total of 6 hours; See Stop Sale
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); at the time of testing employee was running dishes through dishwasher Fixed to 50 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched headphones while portioning calamari; no handwashing and gloves changed; operator educated; employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-47F - Cooling) in walk-in cooler on the speed rack; food cooked yesterdays and tightly covered; food never reached 41 F or below within a total of 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (44F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to walk-in freezer to quick chill
Handwash sink at expo line used for purposes other than handwashing- container with herbs stored inside under running water Removed
Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bottle at cook line; advised operator to label with common name;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in steam table at expo line Removed
Water leaking from pipe under handwashing sink at expo line
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-54F - Cold Holding);in drawers at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made;
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/ Person in charge unable to find certificate during inspection
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- touching cooked Brussels Sprouts in drawers at cook line; Stored properly
Time/temperature control for safety food thawed in an improper manner. Calamari in standing water at prep station Operator removed from water and started preparing food
May 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at all hand sinks used by food employees. Provided
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.