HOBO'S GOURMET KITCHEN
421 NORTHLAKE BLVD, North Palm Beach FL 33408 · 561.626.7784
Last inspected Feb 24, 2026 · 6 visits since October 2023
FEB 24
OCT 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw sausage stored over raw bacon. Operator moved sausage under bacon.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089873 | Oct 20, 2025 | Jan 22, 2026 | $200 |
| 2--2023062106 | Oct 20, 2023 | Nov 20, 2023 | $200 |
Inspection history
6 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 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. Dishwasher (Chlorine 0ppm);operator set up three compartment sink - quaternary at 200 ppm Operator was able to fix before closing inspection chlorine at 50 ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork in ROP in freezer since 2/13 See Stop Sale
Handwash sink at cook line used for purposes other than handwashing- as a dump sink Operator removed all ice
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork in ROP in freezer since 2/13 See Stop Sale
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 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 handled soiled dishes while washing, rinsing and placing into dishwasher then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store. Operator discussed with employee who then 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 touched face then handled clean utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw chicken stored over fries. Operator moved raw chicken to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; French toast battered with raw shell eggs stored over washed/cut fruit. Operator moved French toast to bottom shelf.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked onions/cooked mushrooms/cooked peppers, held at room temperature. Operator stated held using 4 hour time as a public health control, not identified in written procedures, added to written procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked potatoes no date mark. Operator stated cooked two days prior, applied date mark.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged over bagels not commercially packaged in reach in freezer at the back of the kitchen Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding)in reach in cooler at cook line; food out of temperature for approximately 20 minutes; food not prepared or portioned today; food moved on the bottom cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with soiled clothing.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line fry basket - cooked potatoes (126F - Hot Holding) operator states held under 1 hour - dropped into fryer to reheat to 165F. cooked potatoes (178F - Reheating)
Handwash sink used for purposes other than handwashing. Next to hot line used as a dump sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw prepared over 24hours not date marked - operator date marked.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. At dry storage area container of sugar has scoop with no handle, operator removed
Equipment in poor repair. Reach in freezer out of service, operator stated that work order has been submitted and repair person is scheduled to arrive today
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen area portable fan very dusty, operator removed
Oct 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; Conch Chowder (48°F - Cooling). Operator stated cooling overnight. See Stop Sale.
Dented/rusted cans present. At canned food storage rack; 2 #10 size cans of sliced black olives dented. 1 4.26 lb can of Tuna dented. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless reach in freezer; opened bag of raw fish stored over opened bag of French fries. Operator moved raw below ready to eat.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat salad dressing. Operator moved bacon below dressing.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw sausage stored over raw bacon. Operator moved sausage under bacon.
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. At walk-in cooler; Conch Chowder (48°F - Cooling). Operator stated cooling overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pasta salad (46°F - Cold Holding); sliced ham (48°F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan for two hours, moved overfilled portion to walk-in cooler.
Toxic substance/chemical improperly stored. At prep area; degreaser stored on prep table next to mixer. Operator removed.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used as dump sink for drinks/ice. Operator removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk-in cooler; fan guard soiled with accumulated dirt/dust.
Stored food not covered. At walk-in cooler; cooked sausage stored uncovered under soiled fan guard. Operator covered.
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.