THE HIDEOUT KITCHEN AND CAFE

Name: THE HIDEOUT KITCHEN AND CAFE
Address: 7547 GARDEN RD, WEST PALM BEACH, FL, 33404, US
Rating: 87.2

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

87.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE HIDEOUT KITCHEN AND CAFE in WEST PALM BEACH currently holds an InspectFL Health Score of 87.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has imported detailed violation rows for 16 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 included 4 critical violations, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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.

Disposition: Administrative complaint recommended
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator showed receipt of payment; license still showed not renewed
[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;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (77F - Hot Holding)next to steam table; food out of temperature for approximately 1 hour; food moved to steam table to reheat to 165 F
[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
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continued to work with foods and touched clean plates without changing gloves and washing hands; educated manager; manager asked employee to wash hands; employee did not;

Disposition: Administrative complaint recommended
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover. At lower portion of prep table where cutting lards are stored.
[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.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. Operator emailed copy of updated license
[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.
[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.
[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.

Community reaction

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Community pulse