HILTON GARDEN INN PALM BEACH GARDENS
3505 KYOTO GARDENS DRIVE, Palm Beach Gardens FL 33410 · 5616945833
Last inspected Feb 5, 2026 · 9 visits since December 2023
APR 24
AUG 24
JAN 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022603 | Feb 3, 2026 | Jul 15, 2026 | $200 |
| 2--2024001500 | Dec 14, 2023 | Jan 29, 2024 | $400 |
Inspection history
9 visits, newest first
Feb 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas.
Feb 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee grabbed hand full of potatoes to reheat flat top stove, discussed with operator employee washed hands.
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 itched hair and after without washing hands employee handled bread, discussed with operator employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above pancake mix, discussed with operator who corrected storage of products.
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. In kitchen on flip top cutting board herb butter mix (72F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for more than 4 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on flip top cutting board herb butter mix (72F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for more than 4 hours, discussed with operator see stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line products held on time is a public health control not time marked such as raw shell eggs, liquid eggs, and cooked sausage, discussed time is a public health control requirements with operator, employees time marked products.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu eggs Benedict and cold smoked salmon platter do not identify items containing raw ingredients, discussed with operator to add asterisks to menu items.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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 loading dirty dishes in dishwasher and unloading clean, sanitized ones without washing hands before; educated; employee washed hands;
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. Cooked wings (50F - Cold Holding); cooked potatoes (50F - Cold Holding); vodka sauce (50F - Cold Holding); raw steak (50F - Cold Holding)in cooler #4 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings (50F - Cold Holding); cooked potatoes (50F - Cold Holding); vodka sauce (50F - Cold Holding); raw steak (50F - Cold Holding)in cooler #4 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale; Establishment has sufficient cold holding coolers;
No paper towels or mechanical hand drying device provided at handwash sink at cook line; provided
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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 nose; pulled his pants up with bare hands and continued to put away clean sanitized ladles and other utensils without washing hands first Manager educated Employee washed hands
Food-contact surface soiled with food debris, mold-like substance or slime- multiple cutting boards at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all coolers doors heavily soiled with food debris; employee started to clean
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (43-47F - Cold Holding);in small cooler with no top cover at cook line; food not covered and overstocked; food out of temperature for approximately 1 hour; food moved to walk-in cooler
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Raw shell eggs, liquid eggs and egg whites on food cart at cook line was placed back inside walk-in cooler; educated on proper use of TPHC;
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Raw shell eggs, liquid eggs and egg whites on food cart at cook line was placed back inside walk-in cooler; educated on proper use of TPHC;
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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 loading dishwasher and unloading clean dishes - no handwashing Educated and advised to wash hands after touching dirty dishes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (50F - Cold Holding); egg whites (62F - Cold Holding) on the food cart at the cook line; as per operator food food on TPHC; food not listed on the form; foods out of temperature since 6 am; food added on the plan;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (61F - Cold Holding); diced ham (61F); shredded cheese (60F - Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale sausage (62F - Cold Holding); liquid eggs (46F - Cold Holding in ice bath at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath not set up properly; operator placed food in ice bath properly; cooked potatoes (82F - Cold Holding) next to the grill; food not prepared or portioned today; as per operator food out of temperature for approximately 20 minutes; Food moved to walk-in cooler;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Standing water in bottom of reach-in-cooler 3 door at cook line;
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boilers expired in 2022
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority2 Intermediate6 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 2 / 7 lb Chocolate mousse in prep area;
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and cloths; touched food and pans; gloves and changed; operator educated; employee washed hands and changed gloves;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed coffee filter with water in handwash sink by coffee station; not properly washed/ rinsed/ sanitized; Operator educated employee; filter placed in dishwashing area;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over waffles and croissants on the speed rack; raw shell eggs over gravy; in walk-in cooler; Food stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef; in walk-in cooler; stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked wings dated 12 05 23 fresh garlic in oil 12/1 /23 garlic parm sauce 12/1; humus 12/4 / butter with flour 10/10 in reach in coolers at cook line; See Stop Sale
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. diced tomatoes (61F - Cold Holding); diced ham (61F); shredded cheese (60F - Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (61F - Cold Holding); diced ham (61F); shredded cheese (60F - Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale sausage (62F - Cold Holding); liquid eggs (46F - Cold Holding in ice bath at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath not set up properly; operator placed food in ice bath properly; cooked potatoes (82F - Cold Holding) next to the grill; food not prepared or portioned today; as per operator food out of temperature for approximately 20 minutes; Food moved to walk-in cooler;
Handwash sink at the bar used for purposes other than handwashing- dishwasher filter inside; removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout the prep areas in the kitchen. Removed
Food stored on floor- oil cases in storage room; advised to store properly
Single-service articles improperly stored- on the floor in storage room; advised to store properly
Standing water in bottom of reach-in-cooler 3 door at cook line;
Stored food not covered- raw salmon in walk-in cooler; food covered;
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); advised to remake;
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boilers expired in 2022
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.