TAP 42 CRAFT KITCHEN AND BAR
3101 PGA BLVD STE O-200
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 1/28/2025
Inspection #: Visit ID: 8874894
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in steam table at expo line Removed Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe under handwashing sink at expo line
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-47F - Cooling) in walk-in cooler on the speed rack ; food cooked yesterdays and tightly covered ; food never reached 41 F or below within a total of 6 hours; See Stop Sale
- 22-41-4:High Priority - 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); at the time of testing employee was running dishes through dishwasher Fixed to 50 ppm Corrected On-Site
- 12A-13-4:High Priority - 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. Employee touched headphones while portioning calamari; no handwashing and gloves changed; operator educated ; employee washed hands Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-47F - Cooling) in walk-in cooler on the speed rack ; food cooked yesterdays and tightly covered ; food never reached 41 F or below within a total of 6 hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (44F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to walk-in freezer to quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink at expo line used for purposes other than handwashing- container with herbs stored inside under running water Removed Corrected On-Site
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bottle at cook line; advised operator to label with common name;
Inspection Date: 8/28/2024
Inspection #: Visit ID: 8776646
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- touching cooked Brussels Sprouts in drawers at cook line; Stored properly Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari in standing water at prep station Operator removed from water and started preparing food **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-54F - Cold Holding);in drawers at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made; **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge unable to find certificate during inspection
Inspection Date: 5/8/2024
Inspection #: Visit ID: 8261632
- 31B-04-4:Basic - No handwashing sign provided at all hand sinks used by food employees. Provided Corrected On-Site