Tap 42 Craft Kitchen and Bar
Last inspected: Jan 29, 2026
82
Score
Across the available record, Tap 42 Craft Kitchen and Bar has five inspections on file, the first dated 2024. The newest entry in the record is dated Jan 29, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about eight violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Tap 42 Craft Kitchen and Bar scores about where you'd expect for a Palm Beach Gardens restaurant. The full picture is one of consistent compliance.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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. **Corrected On-Site**
41-10-4
Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with operator who removed bucket. **Corrected On-Site**
21-38-4
82
Aug 20, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - 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 ; **Corrected On-Site**
12A-12-4
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance- cutting boards at cook line;
22-02-4
Basic - 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 **Corrected On-Site**
10-06-5
Basic - Soiled dry wiping cloth in use- numerous soiled dry towels being used at cook line to wipe surfaces Discarded **Corrected On-Site**
21-10-4
52
Jan 28, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 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); at the time of testing employee was running dishes through dishwasher Fixed to 50 ppm **Corrected On-Site**
22-41-4
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 touched headphones while portioning calamari; no handwashing and gloves changed; operator educated ; employee washed hands **Corrected On-Site**
12A-13-4
High Priority - 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
01B-02-5
High Priority - 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
03D-02-5
Intermediate - Handwash sink at expo line used for purposes other than handwashing- container with herbs stored inside under running water Removed **Corrected On-Site**
31A-11-4
Intermediate - 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;
41-21-4
Basic - Water leaking from pipe under handwashing sink at expo line
29-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in steam table at expo line Removed **Corrected On-Site**
10-07-4
35
Aug 28, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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; **Corrective Action Taken**
03A-02-5
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/ Person in charge unable to find certificate during inspection
53A-05-6
Basic - 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 **Corrected On-Site**
10-06-5
Basic - 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 **Corrective Action Taken**
06-01-5
70
May 8, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at all hand sinks used by food employees. Provided **Corrected On-Site**
31B-04-4
95
Frequently Asked Questions
When was Tap 42 Craft Kitchen and Bar last inspected?
The most recent health inspection at Tap 42 Craft Kitchen and Bar on file is from Jan 29, 2026. The public record contains five inspections in total.
What is the most common violation at Tap 42 Craft Kitchen and Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tap 42 Craft Kitchen and Bar.
How does Tap 42 Craft Kitchen and Bar compare to other restaurants in Palm Beach Gardens?
Tap 42 Craft Kitchen and Bar most recently scored 82 out of 100, which is about the same as the Palm Beach Gardens average of 81.
Has Tap 42 Craft Kitchen and Bar's inspection record improved over time?
Yes. Recent inspections at Tap 42 Craft Kitchen and Bar have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Tap 42 Craft Kitchen and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Tap 42 Craft Kitchen and Bar inspected?
Based on the inspection history on file, Tap 42 Craft Kitchen and Bar is inspected around three times per year on average.
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