Palm City Tap House
2355 SW Martin Hwy, Palm City, FL 34990 · Permanent Food Service · License 5301572
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. At reach in cooler drawers by cookline - shredded cheese 53°F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At reach in cooler drawers by cookline - Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging - see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler drawers by cookline - shredded cheese 53°F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At dry storage shelf - can of WD-40 stored over drink mixers- operator removed.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. At reach in cooler drawers by cookline - Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging - see stop sale.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.