HIDDEN OUT RESTAURANT
47 SHORELAND DR, Key Largo FL 33037 · 3054510128
Last inspected Aug 20, 2026 · 13 visits since November 2023
OCT 24
MAR 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Observed gravy (47F - Cold Holding) inside reach in cooler at prep area. As per operator since the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed gravy (47F - Cold Holding) inside reach in cooler at prep area. As per operator since the day before.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen. Operator started to clean.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator primed sanitizer. Retest Dishwasher (Chlorine 50ppm).
Show the remaining 6 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed over bqck storage area.
Food stored on floor. Observed cooking oil stored on floor at storage area.
Hole in or other damage to wall. Observed at back storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen.
Stored food not covered. Observed potato casserole not covered inside reach in cooler at kitchen area.
Water leaking from pipe and/or faucet/handle. Observed leaking from pipe under triple sink.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon still on ROP package in reach in cooler at cook line, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (46F - Cold Holding)in reach in cooler at cook line, as per operator lees than 1 hour.Also observed pooled eggs (45F - Cold Holding)in ice bath next to steamer, as per operator less than 2 hours inside reach. Operator add more ice during inspection.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hash browns casserole not date marked in reach in cooler at cook line, as per employee over 24 hours. Operator dated during inspection.
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. Observed raw salmon still on ROP package in reach in cooler at cook line, operator discarded during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee next to steamer at kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 129°F on flat grill. Operator discarded water during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Olson both units at cook line.
Stored food not covered. Observed hash browns casserole container not covered in reach in cooler at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to steamer at kitchen area.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding) on reach in cooler at kitchen area, as per operator food was portioned 30 minutes ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed lobster mix not dated. Operator dated during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
Apr 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (51F - Cold Holding) next to flat grill, as per operator less than 2 hours, operator add more ice into container.
Mar 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching toast bread just coming out from toaster not using tongs or gloves. Coached employee on correct procedures on handling ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (51F - Cold Holding) next to flat grill, as per operator less than 2 hours, operator add more ice into container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe cooked onions (96F - Hot Holding) at cook line, as per operator less than 2 hours, operator proceed to reheat food.
Handwash sink used for purposes other than handwashing. Observe dirty spatula inside hand wash sink next to toaster oven.
Manager or person in charge lacking proof of food manager certification.
Food stored on floor. Observe cooking oil container stored on dry storage floor.
In-use ice scoop stored on soiled surface between uses. Observe ice scoop being stored on top of the ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on sugar container at dry storage area.
No handwashing sign provided at a hand sink used by food employees. Observe on hand wash sink by expo area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit next to hot holding unit at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at cook line.
Working containers of food removed from original container not identified by common name. Observe flour white container not identified with common name at dry storage area.
Oct 31, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. Observed mahi packages on reach in cooler at cooler line. Operator cut packages during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Oct 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Observed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (48F - Cold Holding); pooled eggs (47F - Cold Holding) at cook line, as per operator less than 4 hours. Operator moved food other unit at establishment.
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. Observed mahi packages on reach in cooler at cooler line. Operator cut packages during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line also at dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Sep 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (54F - Cold Holding); mac and cheese soufflé (54F - Cold Holding); gravy (53F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding); mac and cheese soufflé (54F - Cold Holding); gravy (53F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (53F - Cold Holding) on reach in cooler at dry storage area. As per operator over 24 hours. Operator discarded during inspection.
Manager or person in charge lacking proof of food manager certification.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and mac and cheese soufflé not date marked.
Employee personal food not properly identified and segregated from food to be served to the public. Observed on reach in cooler at kitchen area.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
Floor soiled/has accumulation of debris. Observed at dry storage area.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 97° next to flat grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at kitchen area.
Stored food not covered. Observed cooked potatoes container not covered on reach in cooler at dry storage area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified at dry storage area.
Feb 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Soiled dry wiping cloth in use. Observed in preparation table at kitchen area.
Dec 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above sliced ham at reach in cooler next to warmer in kitchen area. Employee rearranged properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (54F - Cold Holding); potato casserole (51F - Cold Holding) in reach in cooler at dry storage area, as per Manager over 4 hours.Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding); potato casserole (51F - Cold Holding) in reach in cooler at dry storage area, as per Manager over 4 hours.Manager discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
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/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Pablo P. and Adriana O. have been working more than 60 days
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. Observed mahi mahi (frozen) still in ROP packages in reach in cooler at kitchen area, employee open packages during inspection.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap solution at the middle, employee set up 3 sink properly.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area under equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing water 85° next to flat grill at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at white refrigerator at storage area.
Single-service articles improperly stored. Observed Togo boxes case stored on floor at dry storage area. Manager rearranged properly.
Stored food not covered. Observed food containers not covered at reach in freezer at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar constant identify at dry storage area, Manager labeled during inspection.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no wash hands, Inspector instructed employee on properly procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above sliced cooked turkey inside reach in cooler next to steamer in kitchen area. Employee rearranged properly during inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato casserole not date marked in reach in cooler next to steamer at kitchen area. As per employee over 24 hours.
Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not identified in kitchen area. Employee labeled during inspection.
Floor not cleaned when the least amount of food is exposed. Observed under equipment in kitchen area.
Food stored in a location that is exposed to splash/dust. Observed bread stored next to dishwasher machine in kitchen area.
Food stored in a prohibited area. Observed a beer keg stored inside of a reach in cooler in men's bathroom.
In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area. Employee removed during inspection.
In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to stove in kitchen area.
No copy of latest inspection report available.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler in area. Employee moved during inspection.
Soiled dry wiping cloth in use. Observed in preparation table at kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified at dry storage area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.