Tap 42
Last inspected: Dec 2, 2025
45
Score
Across the available record, Tap 42 has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Dec 2, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up seven times.
The city-wide average sits at 80, which Tap 42's 45 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Complaint Full
3 critical violations. 2 major violations. 3 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. Observed no time marking on garlic butter and whipped goat cheese held at cook line. Per operator, foods held on time for approximately 1 hour. Operator put time on foods. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line drawer cooler//raw beef steak (52F - Cold Holding); raw hamburger patty (51F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 10 minutes. Operator put ice bags inside cooler drawers to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked fried rice inside walk in cooler. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Porvided time as a public health control procedures to operator.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle container, containing unknown clear solution, stored at bar. Per operator, solution is sanitizer. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cook line cutting board. Employee discarded drink. **Corrected On-Site**
12B-07-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a protected location. Observed in use ice cream scoop stored under soap dispenser next to cook line hand wash sink. Operator removed. **Corrected On-Site**
10-04-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in 101F standing water. Operator dumped water. **Corrected On-Site**
10-07-4
45
Nov 20, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line four drawer coolers; raw steak (51F - Cold Holding), raw burger patties (43-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed ice on food to quick cool **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish hand sink. Operator provided **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards contain heavy cut marks **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed drink **Corrected On-Site**
12B-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Oct 28, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burger patties (43-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours. Operator placed ice on top of food to quick chill. Food not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon then proceeded to handle clean cooking utensils without first removing gloves and washing hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. **Corrected On-Site**
12A-09-4
Intermediate - No soap provided at handwash sink. No soap provided at kitchen hand wash sink. Operator provided soap **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting board contains deep cut marks
14-09-4
64
Jan 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (55F - Cold Holding); raw burger patties (49F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1 hour. Operator put ice bags on foods to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
86
Sep 20, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 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. Observed Dishwasher machine 00ppm after several attempts. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects landing on trash can at dishwasher station. Operator killed, removed and sanitized area. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe at expo window. Employee handled dirty dishes, changed gloved but failed to wash hands before returning to plating food. **Warning**
12A-02-4
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. Observed at walk in cooler - cooked ribs (46F - Cold Holding); cooked chicken (45F - Cold Holding) as per operator items not prepared or portioned today, items held out of temperature for approximately 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked ribs (46F - Cold Holding); cooked chicken (45F - Cold Holding) as per operator items not prepared or portioned today, items held out of temperature for approximately 6 hours. See stop sale. Additionally observed at frying station raw fish (68F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator discarded at will. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Operator provided item. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at reach cooler at coffee station - container with rice stored next to lime wedges and lime juice. Operator stored correctly. **Corrected On-Site** **Warning**
08B-49-4
Basic - Handle missing at plumbing fixture. Observed at mop sink at back. **Warning**
29-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exit door in kitchen with a large gap above the door frame. **Warning**
35B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees at cook line without hair restraints. Operator provided employees with caps. **Corrected On-Site** **Warning**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Operator stored correctly. **Corrected On-Site** **Warning**
21-12-4
33
Feb 5, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed knives stored inside handwash sink at dish area. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cookline handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water. Operator removed. **Corrected On-Site**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in crevice of flip top cooler at cookline. Operator removed. **Corrected On-Site**
10-17-4
74
Aug 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Jan 30, 2023
Complaint Full
3 critical violations.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Two employees on expo station put on gloves without washing hands first. Reviewed hand wash procedures and employees washed hands. **Corrected On-Site** **Repeat Violation**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In ice bath by cook line, bechamel base (53F - Cold Holding). Per employee in line 1 hour. Employee moved back to walk in cooler to rechill. 2) At salad station roasted brussel sprouts (47F - Cold Holding). Per employee in line less than one hour. Moved back to lower cooler to rechill. 3) in cold rail bean sprouts (52F - Cold Holding). Per employee in unit 1 hr. Employee moved to lower cooler to rechill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lowboy drawer container of raw fish above portioned veggie burger mix. Employee inverted for proper separation. **Corrected On-Site**
08A-05-6
64
Dec 12, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food on cookline. Cook changed gloves several times without washing hands. Reviewed hand wash policy with manager to relay to employees. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic ginger purée 61°F cold holding and quinoa 53°F cold holding on cook line. Items sitting above ice in ice bath. Per employee, items on ice for two hours. Employee added more ice to ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter 115°F hot holding for less than two hours by grill at cook line. Employee put it back on grill for reheating. Recommended adding to time control. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed knifes and scour pad stored in hand washing sink at dishwashing area. Operator removed items from sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in standing water at cookline. Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of dust on ceiling tiles at dish area.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed service station ice bin with accumulation of mold.
22-20-5
Basic - Stored food not covered. Observed nacho chips uncovered on top of cookline and taro chips stored uncovered at expo station. Employee added lids to containers. **Corrected On-Site**
08B-12-5
43
Frequently Asked Questions
When was Tap 42 last inspected?
The most recent health inspection at Tap 42 on file is from Dec 2, 2025. The public record contains 10 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 seven times, more than any other issue at Tap 42.
How does Tap 42 compare to other restaurants in Fort Lauderdale?
Tap 42 most recently scored 45 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Tap 42's inspection record improved over time?
Results have been roughly steady. Inspections at Tap 42 have averaged around five violations per visit across the recent 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 three times per year on average.
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