THE HIDEOUT KITCHEN AND CAFE

Name: THE HIDEOUT KITCHEN AND CAFE
Address: 7547 GARDEN RD, WEST PALM BEACH, FL, 33404, US
Rating: 82.4

7547 GARDEN RD, WEST PALM BEACH, FL 33404

License #6019501

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.4 Grade C / 100

Mixed Health Record

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Quick take

THE HIDEOUT KITCHEN AND CAFE in WEST PALM BEACH currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 15 total violations — 8 critical, 3 major, 4 minor.

Inspection data quality

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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.

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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.

Administrative complaint recommended
[12A-13-4] 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;
[03A-02-5] 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;
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator showed receipt of payment; license still showed not renewed
[11-26-1] 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

Administrative complaint recommended
[08A-02-6] 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.
[11-27-4] 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.
[12A-09-4] 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.
[23-03-4] 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.
[41-07-4] Container of medicine improperly stored. Body lotion stored over seasonings at dry storage rack. Operator stored properly.
[03A-02-5] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At reach in freezer at front customer bar area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. Operator emailed copy of updated license
[14-20-4] Ripped/worn tin foil used as shelf cover. At lower portion of prep table where cutting lards are stored.

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