Tap 42 Craft Kitchen and Bar
3101 PGA Blvd Ste O-200, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022980
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 Oct 7 routine inspection2 high priority (fixed on the spot), 1 intermediate-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In ice bath buttermilk (48°F - Cold Holding) per operator product not portioned or prepared today, product held in ice bath for approximately 3 hours, discussed with operator who time marked product for time as a public health control.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face with hand and after without washing hands employee resumed handling portioned raw salmon cups, discussed with operator employee washed hands.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment uses time as a public health control used for butter at cook line, product properly time marked with no written procedures. Discussed with operator and emailed form to be printed and filled.
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.