Tapasterra
3027 SW Martin Downs Blvd, Palm City, FL 34990 · Permanent Food Service · License 5319091
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 complaint inspection3 high priority (1 fixed by the Aug 27 follow-up, 2 fixed on the spot), 2 intermediate-15
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter cooler - Tiramisu 46°F- cold holding, - food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. At flip top cooler by cookline area - 1cooked peppers 50°F-cold holding, cut cheese 50°F- cold holding, cooked chicken wings 51°F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice bags to quick chill, Corrective Action Taken Repeat Violation Admin Complaint
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
See stop sale. No time mark for beef and chicken empanadas held under 4 hour time as a public health control- food out past 4.5 hours- see stop sale.
Code 12, Handwashing and hygienic practices: 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.
At dishwashing area- employee cracked raw handled dirty dishes than proceeded to handle clean dishes without washing their hands - educated operator- employee washed their hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cookline area - soiled wiping cloth inside handwash sink- operator removed.
No soap provided at handwash sink by cookline.
Earlier inspections 1
B84Routine inspection6 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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. At walk in freezer - Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove before thaw - not removed- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler - mozzarella 47°F- cold holding,- food not prepared or portioned today food out of temperature for 1.5 hours- food stored above fill line- operator moved to walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter area- Empanadas 78°F- hot holding -food left out on counter- operator placed under time as a public health control for remaining 2.5 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
At walk in cooler- raw chicken stored over beer kegs - operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At prep area- employee grabbed trash can then proceeded to engage in food preparation without washing their hands- educated operator- employee washed their hands.
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.
At walk in freezer - Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove before thaw - not removed- see stop sale.
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.