Tap 42
Last inspected: Mar 2, 2026
52
Score
Going back to 2022, Tap 42 has 12 inspections in the public record. The newest entry in the record is dated Mar 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
The city-wide average sits at 74, which Tap 42's 52 doesn't quite reach. The pattern in the record is worth a careful look.
12
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment and utensils without washing hands. Reviewed hand washing with operator. Employee washed hands and changed gloves. 1. Ware washing station. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline reach in cooler; creamed spinach (46F - Cold Holding) dated February 27th, 2026. Items not prepared or portioned today. 2. Walk in cooler; vodka sauce (46-47F - Cold Holding) dated February 28th, 2026. Items not prepared or portioned today. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline reach in cooler; creamed spinach (46F - Cold Holding) dated February 27th, 2026. Items not prepared or portioned today. 2. Walk in cooler; vodka sauce (46-47F - Cold Holding) dated February 28th, 2026. Items not prepared or portioned today. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable at cookline **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Pantry area employee drinks on shelf above croutons for customer orders. Operator stored properly. **Corrected On-Site** **Warning**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. 1. Fryer station hand washing sink. **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning on storage shelves. **Warning**
16-46-4
52
Nov 13, 2025
Routine - Food
No violations found.
100
Sep 8, 2025
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 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. Dishwasher (Chlorine 0ppm). Operator primed machine , retested at chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - 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 handled soiled dishes while washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth while wiping with hand and then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Salad area low boy; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line middle make top; cut tomatoes (49F - Cold Holding); sliced cheddar cheese (49F - Cold Holding); cooked plant based protein (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours. Operator moved items to walk-in cooler. At Salad area low boy; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Corrective Action Taken** **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. At expo line table top steam table; cooked mushroom broth (130F - Hot Holding). Operator stated broth reheated prior to being placed in steam table,1 hour prior. Advised Operator to reheat to 165F for 15 seconds and hold at 135F or above. **Warning**
03B-01-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Drink menu offers drinks (Strawberry Kush) served with basil foam, made with raw shell egg whites, served raw, not identified as being raw shell egg whites and (Strawberry Matcha-Tini) served with strawberry cold foam, made with raw shell egg whites, served raw, not identified as being raw shell egg whites. Advised Operator to identify items as being raw. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Visibly soiled dry wiping cloth(s) in use on cook line cutting boards. Operator removed. **Corrected On-Site** **Warning**
21-10-4
27
Jan 28, 2025
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. mozzarella (54F- Cold Holding); vodka sauce (54F - Cold Holding); cooked chicken stock (54F - Cold Holding); cooked chicken (54F - Cold Holding); breaded chicken (50F - Cold Holding); cooked pasta (54F - Cold Holding); shredded cheese (54F - Cold Holding) in flip top cooler at beginning of cook line. Out less than four hours. Not prepped or portioned today. Items placed back in walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-28: Mozzarella 50F cold holding Cooked chicken stock 46F cold holding Cooked chicken 46F cold holding Cooked pasta 50F cold holding Items not prepped or portioned today. In unit over four hours. See stop sale **Admin Complaint**
03A-02-5
86
Jan 27, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and began handling clean equipment. Hands not washed prior to working. **Warning**
12A-16-4
High Priority - 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. Dishwasher observed handling unclean dishes with gloves and immediately put away clean equipment with the same gloves. Gloves not changed in between. Educated manager on site. **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (54F- Cold Holding); vodka sauce (54F - Cold Holding); cooked chicken stock (54F - Cold Holding); cooked chicken (54F - Cold Holding); breaded chicken (50F - Cold Holding); cooked pasta (54F - Cold Holding); shredded cheese (54F - Cold Holding) in flip top cooler at beginning of cook line. Out less than four hours. Not prepped or portioned today. Items placed back in walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Two Spray bottles bar not labeled **Warning**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
52
Jul 16, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Oct 18, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Dijon mustard **Corrected On-Site**
01B-01-4
High Priority - 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. Dish washer observed rinsing dirty dishes and immediately handled clean bowls. Educated on site. Hands washed gloves changed **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued due to adulteration of food product. Ice used for consumption at bar storing stainless steal container of basil foam Removed **Corrected On-Site**
01B-03-5
Intermediate - No soap provided at handwash sink. Triple sink Four hand sinks at bar
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
08B-39-4
52
Aug 28, 2023
Routine - Food
No violations found.
100
Jun 28, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Single-use gloves not changed as needed. Employee placed ground meat patty on the grill then placed intact meat on grill without washing hands. Employee washed hands and changed gloves.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cookline fryer station low boy cooler, raw chicken tenders (47-50F - Cold Holding). Item held in cooler overnight. Item discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cookline fryer station low boy cooler, raw chicken tenders (47-50F - Cold Holding). Item held in cooler overnight. Item discarded. See stop sale.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand wash sink at the triple sink hand wash sink. Items removed **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At storage shelf over prep area, bins and pans stored wet. Chef removed to dish area to be rehashed and sanitized
24-08-4
55
Mar 2, 2023
Complaint Full
No violations found.
100
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. At dry storage shelves, cans of butane stored over bottles of wine. Butane moved. **Corrected On-Site**
41-10-4
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.
53B-14-5
Basic - Nonfood-contact surface soiled with dust. At dry storage shelving
23-03-4
74
Oct 19, 2022
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Frequently Asked Questions
When was Tap 42 last inspected?
The most recent health inspection at Tap 42 on file is from Mar 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tap 42?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Tap 42.
How does Tap 42 compare to other restaurants in Boca Raton?
Tap 42 most recently scored 52 out of 100, which is lower than the Boca Raton average of 74.
Has Tap 42's inspection record improved over time?
No. Recent inspections at Tap 42 have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Tap 42 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 Tap 42 inspected?
Based on the inspection history on file, Tap 42 is inspected around four times per year on average.
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