HOBO'S GOURMET KITCHEN

Name: HOBO'S GOURMET KITCHEN
Address: 421 NORTHLAKE BLVD, NORTH PALM BEACH, FL, 33408, US
Rating: 72.3

421 NORTHLAKE BLVD, NORTH PALM BEACH, FL 33408

License #6013013

🍽️ American ℹ️

72.3 Grade C / 100

Mixed Health Record

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Latest inspection

February 24, 2026 · 4 findings · 2 critical

Routine - Food

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Quick take

HOBO'S GOURMET KITCHEN in NORTH PALM BEACH currently holds an InspectFL Health Score of 72.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 33 total violations — 17 critical, 10 major, 6 minor.

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The latest inspection on February 24, 2026 shows 4 observation rows: 2 critical, 2 major, and 0 minor.

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Inspector notes

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HOBO'S GOURMET KITCHEN has some meaningful issues on record. Would you still eat here?

C record

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*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.

Disposition: Met Inspection Standards
[22-41-4] 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
[01B-13-4] 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
[31A-11-4] Handwash sink at cook line used for purposes other than handwashing- as a dump sink Operator removed all ice
[03G-50-1] 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

Disposition: Warning Issued
[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. 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.
[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 touched face then handled clean utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
[08A-02-6] 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.
[08A-05-6] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
[03F-10-5] 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.
[02C-02-5] 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.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk-in cooler; fan guard soiled with accumulated dirt/dust.
[08B-12-5] Stored food not covered. At walk-in cooler; cooked sausage stored uncovered under soiled fan guard. Operator covered.
[03D-02-5] 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.
[01B-01-4] 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.
[08A-02-6] 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.
[08A-05-6] 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.
[08A-20-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. At prep area; degreaser stored on prep table next to mixer. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used as dump sink for drinks/ice. Operator removed.
[53B-14-5] 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.