Brass Tap Palm Coast
Last inspected: Dec 5, 2025
74
Score
Across the available record, Brass Tap Palm Coast has nine inspections on file, the first dated 2022. The newest entry in the record is dated Dec 5, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to other Palm Coast restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. By sanitizer bucket and can opener that was installed on the wall.
31A-09-4
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. Missing training for 3 employees.
53B-13-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Back wall where electrical cord goes into wall not smooth and easily cleanable. Has spray foam in it.
14-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar has ice buildup.
14-69-4
74
Jul 22, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2; slaw 44F, tomatoes 45F, guacamole, peppers,sour cream, tomatoes 47-52F; ( - Cold Holding) all items in cooler overnight. **Warning**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook with gloves on touch bare body no hand wash. Address immediately and cook removed gloves and washed hands. **Corrected On-Site**
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. #2; slaw 44F, tomatoes 45F, guacamole, peppers,sour cream, tomatoes 47-52F; ( - Cold Holding) all items in cooler since yesterday. **Warning**
01B-02-5
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Reach in freezer is soiled on bottom shelf.
22-16-4
Basic - Masking tape used to repair nonfood-contact surface. Masking tape taping cooler #3 together. Person in charge removed. **Corrected On-Site**
14-71-4
55
Jan 8, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter on cookline dated 12.31 today is 1.8.
02C-01-5
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 and the time removed from temperature control cannot be determined. Missing on garlic butter. Person in charge discarded. **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Garlic butter on cookline was not time stamped.
01B-17-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from handling paper in office straight to begin prep, put gloves on and not wash hands 1st. Addressed immediately and person took gloves off and washed hands. **Corrected On-Site**
12A-07-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key/sunglasses on shelf in dry storage. Purse on shelf above beer taps. Person in charge moved all to store correctly. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop is face down in bucket. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
47
Jul 25, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Dec 15, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In make table on line; cheese 45F; ( - Cold Holding)
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler; cooked Chicken dated 12.6. Today is 12.15.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler chicken dated 12.6 today is 12.15.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table on line; cheese 45F; ( - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on it. Person in charge placed in sink. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar has ice buildup inside.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in flour. Person in charge removed. **Corrected On-Site**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Side of ice plate in ice machine have black mold like substance on them. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items phone on prep table and purses on shelf with cups. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
40-06-5
41
Jul 31, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
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 and the time removed from temperature control cannot be determined. Missing on batter. Person in charge time stamped. **Corrected On-Site**
03F-02-5
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. Emailed to operator during inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. **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/ No manager present with more 4 employees. Manager showed up during inspection. **Corrected On-Site**
53A-05-6
Basic - In-use ice scoop stored on soiled surface between uses. Ice buckets on dirty shelf. Person in charge removed ice buckets and placed in dish. **Corrective Action Taken**
10-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet stacked.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on shelf below clean utensils. Person in charge removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has lime/scale inside.
22-20-5
52
Jan 9, 2023
Routine - Food
No violations found.
100
Jul 29, 2022
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Butter blend 82F; ( - Cold Holding) person in charge discarded. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter; Butter blend 82F; ( - Cold Holding). Person in charge discarded. **Corrective Action Taken**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22.
50-17-2
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar; observed 2 live flies. Person in charge disposed of both. **Corrected On-Site** **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter bland 130F hot holding. Person in charge reheated to 140F. **Corrected On-Site**
03B-01-6
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 and the time removed from temperature control cannot be determined. Tempura batter did not have a time stamp. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloves on without washing hands first. Addressed immediately and person washed hands and put gloves on. **Corrected On-Site**
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Nozzles at bar are soiled.
22-02-4
Basic - Food stored on floor. Case of fries on floor of walk in cooler. Person in charge moved fries. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
29
Frequently Asked Questions
When was Brass Tap Palm Coast last inspected?
The most recent health inspection at Brass Tap Palm Coast on file is from Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Brass Tap Palm Coast?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Brass Tap Palm Coast.
How does Brass Tap Palm Coast compare to other restaurants in Palm Coast?
Brass Tap Palm Coast most recently scored 74 out of 100, which is lower than the Palm Coast average of 79.
Has Brass Tap Palm Coast's inspection record improved over time?
Yes. Recent inspections at Brass Tap Palm Coast have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Brass Tap Palm Coast means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Brass Tap Palm Coast inspected?
Based on the inspection history on file, Brass Tap Palm Coast is inspected around three times per year on average.
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