HIDEOUT KITCHEN AND CAFE
7547 GARDEN RD, West Palm Beach FL 33404
Last inspected Feb 12, 2026 · 8 visits since October 2023
FEB 24
NOV 24
MAR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 47 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073746 | Sep 9, 2025 | Mar 3, 2026 | $800 |
| 2--2025037929 | Mar 28, 2025 | Sep 29, 2025 | $400 |
| 2--2022016285 | Mar 14, 2022 | Apr 20, 2022 | $200 |
Inspection history
8 visits, newest first
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continued to work with foods and touched clean plates without changing gloves and washing hands; educated manager; manager asked employee to wash hands; employee did not;
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. Observed employee numerous times wiping food debris from gloved hands on soiled cloth towel and continued to cook foods touching utensils and plates; educated manager; manager asked employee to wash hands and change gloves; employee changed gloves but did not wash hands;
Operating with an expired Division of Hotels and Restaurants license. Operator showed receipt of payment; license still showed not renewed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (62F - Cold Holding);next to steam table; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; advised to keep in ice bath to maintain 41 F or use four hour plan; reviewed TPHC; sliced cheese (42-47F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food overstocked; smaller portions made;
Show the remaining 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (77F - Hot Holding)next to steam table; food out of temperature for approximately 1 hour; food moved to steam table to reheat to 165 F
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. New employee at cook line; no employee agreement signed; employee signed during inspection
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in freezer at front customer bar area.
Ripped/worn tin foil used as shelf cover. At lower portion of prep table where cutting lards are stored.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. Body lotion stored over seasonings at dry storage rack. Operator stored properly.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. Operator emailed copy of updated license
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Philly beef over fully cooked chicken tenders at reach in freezer. Both products not in commercial packaging. Raw bacon over fully cooked pasta, raw pork sausage over fully cooked ground beef at stainless reach in cooler. Operator stored all products properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef Handling raw ground beef, changed gloves and then grabbed burger bun with no hand wash. Educated chef on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: turkey (44F - Cold Holding); tuna salad (45F - Cold Holding); shredded cheese (45F - Cold Holding); Observed cooler with lid open, missing pans leaving gaps for cold air to escape. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 15 minutes. Advised operator not to leave gaps for pans at upper portion of cooler and leave lid closed during off peak hours. on counter by range stove: pooled eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator returned pooled eggs to cooler.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in freezer at front customer bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler shelves and door frames have an accumulation of food debris and black mold like substance.
Ripped/worn tin foil used as shelf cover. At lower portion of prep table where cutting lards are stored.
Mar 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee numerous times cracking raw shell eggs and touching food containers, spatulas without washing hands; manager educated; employee washed hands;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched soiled towels, cleaned prep station at cook line, touched raw shell eggs, put gloves on without washing hands first and started to crack raw shell eggs, took gloves off and out new pair without washing hands; manager educated; employee washed hands;
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and ground beef over fries and cooked sausages in freezer at cook line- not commercially packaged Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over onions and pickled jalapeños in cooler at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (62F - Cold Holding); potatoes (52F - Cold Holding in the kitchen at cook line and inside steam table on ice; food not prepared or portioned today; food out of temperature for approximately 30 minutes; advised to properly set up ice bath; eggs moved inside cooler
Handwash sink at cook line used for purposes other than handwashing- to store meat Containers removed
Time/temperature control for safety food thawed in an improper manner- in standing water inside handwashing sink at cook line. Moved inside cooler
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands - Employee instructed to wash hands - employee washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gallon of milk dated 11/04.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.steam table - Alfredo sauce (123F - Hot Holding) held under 2 hours - moved to stove for reheat. Alfredo sauce (165F - Reheating)
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. Educated operator on proper thawing procedures for ROP fish.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dented/rusted cans present. See stop sale. 1 can of sliced jalapeños
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line ceiling/ tiles/ vents soiled with accumulated grease and dust.
Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen: reach in coolers,interior/shelves soiled.
Standing water in bottom of reach-in-cooler. Standing water in double stainless reach in cooler near prep area.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. At dry storage: dented can of sliced ripe olives. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At double stainless reach in cooler: raw beef stored over containers of cooked chili and cooked beef. Operator removed ready to eat food.
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. At cook line flip top cooler: shredded cheese (47F - Cold Holding); cut lettuce (47F - Cold Holding); pepper jack cheese (46F - Cold Holding) At double stainless reach in(s); chilli (overnight) (46F - Cold Holding); cooked beef (46F - Cold Holding); cooked sausage (46F - Cold Holding); roast beef (46F - Cold Holding); cooked potatoes (47F - Cold Holding) As per operator items were not prepared or portioned today, being held in coolers overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler: shredded cheese (47F - Cold Holding); cut lettuce (47F - Cold Holding); pepper jack cheese (46F - Cold Holding) At double stainless reach in(s); chilli (overnight) (46F - Cold Holding); cooked beef (46F - Cold Holding); cooked sausage (46F - Cold Holding); roast beef (46F - Cold Holding); cooked potatoes (47F - Cold Holding) As per operator items were not prepared or portioned today, being held in coolers overnight. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in pan on grill: cooked sausage (72F - Hot Holding) As per operator being held 30 minutes. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter: jug of milk opened on Thursday not date marked. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen: can opener blade soiled. Operator removed to be cleaned and sanitized.
Spray bottle containing toxic substance not labeled. In dishwashing area: spray bottle of bleach not labeled. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line ceiling/ tiles/ vents soiled with accumulated grease and dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line: open employee beverage stored over steam table on expo line. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen: reach in coolers,interior/shelves soiled.
Soiled dry wiping cloth in use. Soiled wiping cloth on prep table. Operator removed.
Standing water in bottom of reach-in-cooler. Standing water in double stainless reach in cooler near prep 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.