Hidden Out Restaurant
Last inspected: Feb 5, 2026
45
Score
The health department has logged 11 inspections at Hidden Out Restaurant, the earliest from 2022. Hidden Out Restaurant was last inspected on Feb 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Key Largo facility scores 69, putting Hidden Out Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon still on ROP package in reach in cooler at cook line, operator discarded during inspection. **Corrected On-Site**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (46F - Cold Holding)in reach in cooler at cook line, as per operator lees than 1 hour.Also observed pooled eggs (45F - Cold Holding)in ice bath next to steamer, as per operator less than 2 hours inside reach. Operator add more ice during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hash browns casserole not date marked in reach in cooler at cook line, as per employee over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - 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 reduced oxygen package. Observed raw salmon still on ROP package in reach in cooler at cook line, operator discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee next to steamer at kitchen area.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 129°F on flat grill. Operator discarded water during inspection. **Corrective Action Taken**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Olson both units at cook line. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Observed hash browns casserole container not covered in reach in cooler at cook line.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to steamer at kitchen area.
21-09-4
45
Aug 26, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding) on reach in cooler at kitchen area, as per operator food was portioned 30 minutes ago.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - 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. Observed thawed lobster mix not dated. Operator dated during inspection. **Corrected On-Site**
02C-04-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen area.
22-16-4
61
Apr 4, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (51F - Cold Holding) next to flat grill, as per operator less than 2 hours, operator add more ice into container. **Corrective Action Taken** - From follow-up inspection 2025-04-04: Observe pooled eggs (47F - Cold Holding) next to flat grill, as per operator less than 2 hours, operator add more ice into container. **Corrective Action Taken**
03A-02-5
86
Mar 4, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Oct 31, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - 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 reduced oxygen package. Observed mahi packages on reach in cooler at cooler line. Operator cut packages during inspection. **Corrected On-Site** - From follow-up inspection 2024-10-31: Still observed, employee cut packages at the time of the inspection. **Corrected On-Site**
06-09-1
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. - From follow-up inspection 2024-10-31: Still observed. **Time Extended**
21-12-4
90
Oct 18, 2024
Food-Licensing Inspection
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (48F - Cold Holding); pooled eggs (47F - Cold Holding) at cook line, as per operator less than 4 hours. Operator moved food other unit at establishment. **Corrective Action Taken**
03A-02-5
High Priority - 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. Observed
22-41-4
Basic - 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 reduced oxygen package. Observed mahi packages on reach in cooler at cooler line. Operator cut packages during inspection. **Corrected On-Site**
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line also at dry storage area.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
64
Sep 9, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (54F - Cold Holding); mac and cheese soufflé (54F - Cold Holding); gravy (53F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (53F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding); mac and cheese soufflé (54F - Cold Holding); gravy (53F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (53F - Cold Holding) on reach in cooler at dry storage area. As per operator over 24 hours. Operator discarded during inspection. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and mac and cheese soufflé not date marked. **Warning**
02C-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on reach in cooler at kitchen area. **Corrected On-Site** **Warning**
08B-49-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area. **Warning**
36-01-4
Basic - Floor soiled/has accumulation of debris. Observed at dry storage area. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 97° next to flat grill. **Corrected On-Site** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at kitchen area. **Warning**
23-03-4
Basic - Stored food not covered. Observed cooked potatoes container not covered on reach in cooler at dry storage area. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at dry storage area. **Warning**
02D-01-5
29
Feb 8, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area. **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
21-12-4
95
Nov 28, 2023
Routine - Food
2 critical violations. 6 major violations. 11 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no wash hands, Inspector instructed employee on properly procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above sliced cooked turkey inside reach in cooler next to steamer in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not identified in kitchen area. Employee labeled during inspection. **Corrected On-Site**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato casserole not date marked in reach in cooler next to steamer at kitchen area. As per employee over 24 hours. **Corrected On-Site**
02C-02-5
Intermediate - 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. Provided form during inspection. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - 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. Provided form during inspection. **Repeat Violation**
11-26-1
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment in kitchen area.
36-01-4
Basic - Food stored in a location that is exposed to splash/dust. Observed bread stored next to dishwasher machine in kitchen area.
08B-36-4
Basic - Food stored in a prohibited area. Observed a beer keg stored inside of a reach in cooler in men's bathroom.
08B-37-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area. Employee removed during inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at dry storage area.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to stove in kitchen area.
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler in area. Employee moved during inspection. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Observed in preparation table at kitchen area.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at dry storage area.
02D-01-5
23
Jun 28, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine is at 200 + in sanitizer bucket 100ppm Lea added water to container **Corrected On-Site**
41-15-5
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots Stored on floor
24-07-4
Basic - Floor soiled/has accumulation of debris in dry storage behind equipment
36-73-4
Basic - Food stored in a prohibited area stand up cold holding unit with food storage in Mens bathroom .
08B-37-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
58
Dec 12, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - 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. Observed the chlorine sanitizing solution at 25ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator could not find the quaternary test stripes
16-37-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on the floor of the dry storage room
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
33-23-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle of the cup used in the flour container touching the food. **Repeat Violation**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the hot kitchen reach in cooler interior. soiled
22-16-4
Basic - Soiled dry wiping cloth in use. Observed a soiled dry towel being used at the hot kitchen
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Frequently Asked Questions
When was Hidden Out Restaurant last inspected?
The most recent health inspection at Hidden Out Restaurant on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hidden Out Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Hidden Out Restaurant.
How does Hidden Out Restaurant compare to other restaurants in Key Largo?
Hidden Out Restaurant most recently scored 45 out of 100, which is lower than the Key Largo average of 69.
Has Hidden Out Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Hidden Out Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hidden Out Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hidden Out Restaurant inspected?
Based on the inspection history on file, Hidden Out Restaurant is inspected around three times per year on average.
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