The Hideout Kitchen and Cafe
7547 Garden Rd, West Palm Beach, FL 33404 · Permanent Food Service · License 6019501
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection3 high priority (1 fixed on the spot, 2 repeats), 3 basic-22
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
hashbrowns (66°F - Cold Holding); liquid eggs (56°F - Cold Holding) in container next to flat top; as per operator food not prepared or portioned today; food outside for approximately 30 minutes; educated on four hour time ; advised to placed foods inside the cooler ;
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee walked outside of the kitchen, returned back inside put gloves on and started to work with foods; educated and advised to wash hands;
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 loading dishwasher with dirty plates and unloading without washing hands first ; educated and advised to wash hands; employee washed hands
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from packaging- mahi mahi in drawers at cook ,one still in ROP package and no longer frozen;
As per cook thawed out earlier this morning; advised to remove from package and read thawing instructions;
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Numerous utensil stored on visibly soiled towels under the flat top ; advised to remove;
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation food debris - cook line low boy
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.