Hilton Garden Inn Palm Beach Gardens
3505 Kyoto Gardens Drive, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6020240
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-8
- Administrative complaint on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler at cook line raw salmon stored above bottled salad dressings, discussed with operator who corrected storage of products. In walk in cooler raw salmon stored above cooked pasta, discussed with operator who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In walk in cooler vegetable soup date marked 10/1/2026, per operator product prepared and then frozen, product removed from walk in freezer 1 day ago, discussed with operator who date marked product with pull date.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of deep fryers have accumulation of grease and food debris, discussed with operator to clean and sanitize.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.