Tap 42

5050 Town Center Circle Suite 247, Boca Raton, FL 33486 · Permanent Food Service · License 6020743

Official report

out of 100

Grade F

Safety score 24 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
11 high priority (6 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic
-56
Administrative complaint on Sep 15, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score24

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At center make top cooler on cook line; American cheese 51°F - Cold Holding); goat cheese (51°F - Cold Holding). Operator stated not prepared or portioned today, held less than two hours, moved to walk-in cooler.
  Administrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 11 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. At cook line; butter held using time as public health control time marked 11:30 not discarded as of 3:30. See stop sale. Live, small flying insects found. Approximately 2 live, small flying insects in kitchen flying around/landing in/on cheese and cooked bacon, See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  At cook line; chicken stock sauce (84°F - Cooling 1:30/74°F 2:50). Operator stated cooling since 12:00, did not reach 70°F within 2 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At low boy; milk (50°F - Cold Holding); opened half & half (50°F - Cold Holding). Operator stated not prepared or portioned today, discarded. At center make top cooler on cook line; white cheddar (64°F - Cold Holding); goat cheese (60°F - Cold Holding); American cheese (50°F - Cold Holding). Operator stated not prepared or portioned today, held in make top for less than 3 hours. Advised Operator to return items to 41°F or discard within a total of 4 hours.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  At cook line; chicken stock sauce (84°F - Cooling 1:30/74°F 2:50). Operator stated cooling since 12:00, did not reach 70°F within 2 hours. See stop sale.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period.
  At cook line; butter held using time as public health control time marked 11:30 not discarded as of 3:30. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At cook line reach in cooler drawers; raw shell eggs stored over cooked shrimp. Operator moved raw shell eggs.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At cook line drawers under grill; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Server entered kitchen and began portioning dressings/condiments without washing hands. Operator discussed with employee who then washed hands.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen put on gloves and began breading raw chicken without washing hands. Operator discussed with employee who then washed hands and changed gloves.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee dropped tongs on floor at cook line picked up placed in dirty utensil container then continued preparing food for customers without washing hands. Employee touched visibly soiled wiping cloth and then continued preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 2 live, small flying insects in kitchen flying around/landing in/on cheese and cooked bacon, See stop sale. Approximately 4 live, small flying insects in kitchen flying around/landing on walls/dirty dishes/garbage can. Advised Operator to eliminate live, small flying insects. Clean/sanitize areas.
  Administrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  Bar Drink Menu offers "Strawberry Kush", "Strawberry Matcha-Tini" "Joint Juice", "Lemon Dropper" served with raw shell egg foam, only identified as simply "basil foam" & " strawberry cold foam" no mention of raw shell eggs being ingredient of foam. Advised Operator to properly identify on menu items containing animal foods served raw or uncooked.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food (butter/buffalo sauce with butter).
  Operator stated procedure not written any place (company or stated provided) completed written procedures during inspection.
  Fixed on the spot
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of chicken stored on floor in walk-in freezer. Operator removed from floor.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.