Tap 42
Last inspected: Apr 17, 2026
45
Score
Tap 42 appears in inspection records eight times, starting in 2022. Tap 42 was last inspected on Apr 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 11 violations earlier on.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Tap 42's latest score of 45 falls below the Coral Gables average of 68. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with heavy soil.
22-02-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of bags on the box container of soda, on kitchen floor.
08B-47-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
21-11-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on shelves on dry storage area.
40-06-5
45
Oct 10, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cleaning sponged dome auxiliary cutting boards with marks not longer cleanable. - From follow-up inspection 2025-10-10: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable. **Time Extended**
14-09-4
95
Oct 2, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach dip (44/45F - Cold Holding) at walk-in cooler unit, as per label from 10/01-4:34 pm, confirmed by staff. Observed chicken strips (49F - Cold Holding) at frying station, as per staff for less than two hours, staff replaced ice bath to rapid cool the product.
03A-02-5
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. Observed spinach dip (44/45F - Cold Holding) at walk-in cooler unit, as per label from 10/01-4:34 pm, confirmed by staff.
01B-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot sanitizer Dishwasher (Temperature 120).
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Packaged food not labeled as specified by law. Observed sugar and panko containers with switched labels, staff relabeled it. **Corrected On-Site**
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over storage racks at kitchen area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cleaning sponged dome auxiliary cutting boards with marks not longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in 112°F standing water at kitchen line.
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at rinsing station dishwasher machine.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Mar 24, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown rice (68F - Hot Holding); cooked pasta (67F - Hot Holding) at cook line, as per manager for less than two hours, staff moved product product into walk-in cooler for rapid cooling. **Corrective Action Taken**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over entrance at several AC vents/Returns at kitchen area.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at small reach in cooler at coffee station, manager relocated the food. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting at storage rack.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several cooking tongs stored in water 95°F at cook stove kitchen line, staff removed tongs to be washed and sanitized. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an opener soiled gasket at chest reach in freezer unit.
23-03-4
Basic - Stored food not covered. Observed uncovered ice cream tub at chest reach in unit.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ice meat thawing at a rack at room temperature, meat still frozen, staff move it to walk in cooler. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Staff was coached, staff placed all towel inside sanitizer buckets. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed several quad sanitizer buckets at 0ppm. Staff provided new solution retested at 400ppm. **Corrected On-Site**
21-08-4
45
Dec 11, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw beef over pork. **Corrected On-Site**
08A-20-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At bar area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At prep area kitchen. **Corrected On-Site**
31A-11-4
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. Sent to the manager while conducting the inspection. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed at cook line for green salad and rice. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at storage area for clean plastic containers.
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Damaged plastic containers
14-10-4
Basic - Floor tiles missing and/or in disrepair. At cook line.
36-17-5
Basic - Ice scoop handle in contact with ice. Cook removed the scoop.**Corrected On-Site** **Corrected On-Site**
10-08-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
29
May 17, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed Grilled chicken (155F - Cooking). Instructed employee to placed product back at grill to finish cooking. Last reading Grilled chicken (167F - Cooking). **Corrected On-Site**
03C-44-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water 73F on salad area. Employee discarded the water. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw mahi (48F - Cold Holding) at cook line. As per employee for 3 hrs. Employee added ice for rapid cooling. **Corrective Action Taken**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over single service containers at storage area.
40-06-5
Basic - Floor area(s) covered with standing water. Observed at storage area.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Employee removed the towel. **Corrected On-Site**
21-04-4
55
Nov 7, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Forms provide it while conducting the inspection. **Corrected On-Site**
11-27-4
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. Form provided while conducting the inspection. **Corrected On-Site**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.
51-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar floor.
36-02-5
74
Dec 8, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.freezer for ice cream
23-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in contact with salad at cook line.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Plumbing system in disrepair. Three compartment sink needs to be repaired.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Cook line.
29-49-6
55
Frequently Asked Questions
When was Tap 42 last inspected?
The most recent health inspection at Tap 42 on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Tap 42?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Tap 42.
How does Tap 42 compare to other restaurants in Coral Gables?
Tap 42 most recently scored 45 out of 100, which is lower than the Coral Gables average of 68.
Has Tap 42's inspection record improved over time?
Yes. Recent inspections at Tap 42 have averaged around seven violations per visit, down from roughly 11 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 two times per year on average.
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