TAP 42

Name: TAP 42
Address: 5050 TOWN CENTER CIRCLE SUITE 247, BOCA RATON, FL, 33486, US
Rating: 90.6

5050 TOWN CENTER CIRCLE SUITE 247, BOCA RATON, FL 33486

License #6020743

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TAP 42 in BOCA RATON currently holds an InspectFL Health Score of 90.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, DBPR recorded 17 total findings; InspectFL has imported detailed violation rows for 14 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2025

The latest inspection on March 2, 2026 included 3 critical violations, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[12A-13-4] Employee handled soiled equipment or utensils and then handled clean equipment and utensils without washing hands. Reviewed hand washing with operator. Employee washed hands and changed gloves. 1. Ware washing station.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. 1. Fryer station hand washing sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable at cookline
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline reach in cooler; creamed spinach (46F - Cold Holding) dated February 27th, 2026. Items not prepared or portioned today. 2. Walk in cooler; vodka sauce (46-47F - Cold Holding) dated February 28th, 2026. Items not prepared or portioned today.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Pantry area employee drinks on shelf above croutons for customer orders. Operator stored properly.
[16-46-4] Old labels stuck to food containers after cleaning on storage shelves.
[01B-02-5] 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. 1. Cookline reach in cooler; creamed spinach (46F - Cold Holding) dated February 27th, 2026. Items not prepared or portioned today. 2. Walk in cooler; vodka sauce (46-47F - Cold Holding) dated February 28th, 2026. Items not prepared or portioned today.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At expo line table top steam table; cooked mushroom broth (130F - Hot Holding). Operator stated broth reheated prior to being placed in steam table,1 hour prior. Advised Operator to reheat to 165F for 15 seconds and hold at 135F or above.
[21-10-4] Visibly soiled dry wiping cloth(s) in use on cook line cutting boards. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
[22-41-4] 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. Dishwasher (Chlorine 0ppm). Operator primed machine , retested at chlorine 100ppm.
[02B-04-5] 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. Drink menu offers drinks (Strawberry Kush) served with basil foam, made with raw shell egg whites, served raw, not identified as being raw shell egg whites and (Strawberry Matcha-Tini) served with strawberry cold foam, made with raw shell egg whites, served raw, not identified as being raw shell egg whites. Advised Operator to identify items as being raw.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Salad area low boy; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
[12A-29-4] 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 touched visibly soiled wiping cloth and then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee(s) who then washed hands.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse