HILTON GARDEN INN PALM BEACH GARDENS

Name: HILTON GARDEN INN PALM BEACH GARDENS
Address: 3505 KYOTO GARDENS DRIVE, PALM BEACH GARDENS, FL, 33410, US
Rating: 76.3

3505 KYOTO GARDENS DRIVE, PALM BEACH GARDENS, FL 33410

License #6020240

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HILTON GARDEN INN PALM BEACH GARDENS in PALM BEACH GARDENS currently holds an InspectFL Health Score of 76.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 15 total violations — 13 critical, 2 major.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[35A-02-7] Approximately 5 small live flying insects in kitchen on ceiling tiles. Discussed with operator to kill flying insects and clean and sanitize area.

Administrative complaint recommended
[02B-01-5] 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.
[01B-02-5] 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.
[08A-05-6] 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.
[12A-25-4] 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.
[35A-02-7] 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.
[22-57-6] 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.
[03F-02-5] 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.
[12A-27-4] 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.

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