Hilton Garden Inn Palm Beach Gardens
Last inspected: Feb 5, 2026
86
Score
Hilton Garden Inn Palm Beach Gardens has been inspected 11 times since 2022. On Feb 5, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
The city-wide average for Palm Beach Gardens sits at 81, putting Hilton Garden Inn Palm Beach Gardens on the better side of that line. Overall, the inspection record reads well.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas. **Admin Complaint** - From follow-up inspection 2026-02-04: Approximately 19 small live flying insects landing on ceiling tiles and walls, discussed with operator to kill flying insects and clean and sanitize areas. **Admin Complaint** - From follow-up inspection 2026-02-05: Approximately 5 small live flying insects in kitchen on ceiling tiles. Discussed with operator to kill flying insects and clean and sanitize area. **Admin Complaint**
35A-02-7
86
Feb 4, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas. **Admin Complaint** - From follow-up inspection 2026-02-04: Approximately 19 small live flying insects landing on ceiling tiles and walls, discussed with operator to kill flying insects and clean and sanitize areas. **Admin Complaint**
35A-02-7
74
Feb 3, 2026
Routine - Food
8 critical violations. 1 major violation.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee grabbed hand full of potatoes to reheat flat top stove, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - 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 itched hair and after without washing hands employee handled bread, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above pancake mix, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on flip top cutting board herb butter mix (72F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for more than 4 hours, discussed with operator see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on flip top cutting board herb butter mix (72F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for more than 4 hours, discussed with operator see stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line products held on time is a public health control not time marked such as raw shell eggs, liquid eggs, and cooked sausage, discussed time is a public health control requirements with operator, employees time marked products. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu eggs Benedict and cold smoked salmon platter do not identify items containing raw ingredients, discussed with operator to add asterisks to menu items. **Warning**
02B-01-5
27
Oct 10, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - 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 loading dirty dishes in dishwasher and unloading clean, sanitized ones without washing hands before; educated; employee washed hands ; **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings (50F - Cold Holding); cooked potatoes (50F - Cold Holding); vodka sauce (50F - Cold Holding); raw steak (50F - Cold Holding)in cooler #4 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale;
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings (50F - Cold Holding); cooked potatoes (50F - Cold Holding); vodka sauce (50F - Cold Holding); raw steak (50F - Cold Holding)in cooler #4 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale; Establishment has sufficient cold holding coolers;
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; provided **Corrected On-Site**
31B-02-4
58
Jan 29, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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 wiped nose ; pulled his pants up with bare hands and continued to put away clean sanitized ladles and other utensils without washing hands first Manager educated Employee washed hands **Corrected On-Site**
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- multiple cutting boards at cook line
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all coolers doors heavily soiled with food debris; employee started to clean **Corrective Action Taken**
23-03-4
70
Aug 21, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (43-47F - Cold Holding);in small cooler with no top cover at cook line ; food not covered and overstocked; food out of temperature for approximately 1 hour; food moved to walk-in cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Raw shell eggs, liquid eggs and egg whites on food cart at cook line was placed back inside walk-in cooler ; educated on proper use of TPHC;
01B-19-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Raw shell eggs, liquid eggs and egg whites on food cart at cook line was placed back inside walk-in cooler ; educated on proper use of TPHC;
03F-04-5
64
Apr 8, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Dec 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (61F - Cold Holding); diced ham (61F); shredded cheese (60F - Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale sausage (62F - Cold Holding); liquid eggs (46F - Cold Holding in ice bath at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath not set up properly; operator placed food in ice bath properly; cooked potatoes (82F - Cold Holding) next to the grill; food not prepared or portioned today; as per operator food out of temperature for approximately 20 minutes; Food moved to walk-in cooler; **Corrective Action Taken** - From follow-up inspection 2023-12-14: Cooked pasta 45 Cold Holding ; corn Beef 45 Cold holding in 2 door cooler at cook line: food not prepared or portioned today; food overstocked and stored in zip lock bags inside the food containers; food out of temperature for approximately 2 hours; advised to store food only in food containers and remove bags in order to properly cold hold food; operator made smaller portions; **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-12-14: As per operator placed order for labels and thermometer **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler 3 door at cook line; - From follow-up inspection 2023-12-14: **Time Extended**
29-49-6
74
Dec 13, 2023
Routine - Food
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef; in walk-in cooler ; stored properly **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over waffles and croissants on the speed rack; raw shell eggs over gravy; in walk-in cooler; Food stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed coffee filter with water in handwash sink by coffee station; not properly washed/ rinsed/ sanitized ; Operator educated employee; filter placed in dishwashing area; **Corrective Action Taken**
22-45-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and cloths; touched food and pans; gloves and changed; operator educated ; employee washed hands and changed gloves; **Corrected On-Site** **Admin Complaint**
12A-28-4
High Priority - Dented/rusted cans present. See stop sale. 2 / 7 lb Chocolate mousse in prep area;
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (61F - Cold Holding); diced ham (61F); shredded cheese (60F - Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (61F - Cold Holding); diced ham (61F); shredded cheese (60F - Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale sausage (62F - Cold Holding); liquid eggs (46F - Cold Holding in ice bath at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath not set up properly; operator placed food in ice bath properly; cooked potatoes (82F - Cold Holding) next to the grill; food not prepared or portioned today; as per operator food out of temperature for approximately 20 minutes; Food moved to walk-in cooler; **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked wings dated 12 05 23 fresh garlic in oil 12/1 /23 garlic parm sauce 12/1; humus 12/4 / butter with flour 10/10 in reach in coolers at cook line; See Stop Sale
01B-24-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Handwash sink at the bar used for purposes other than handwashing- dishwasher filter inside; removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Single-service articles improperly stored- on the floor in storage room ; advised to store properly **Corrected On-Site**
25-05-4
Basic - Food stored on floor- oil cases in storage room; advised to store properly
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout the prep areas in the kitchen. Removed **Corrected On-Site**
12B-07-4
Basic - Stored food not covered- raw salmon in walk-in cooler; food covered; **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler 3 door at cook line;
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); advised to remake;
21-08-4
18
Mar 23, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - 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 touched dirty dishes then touched clean dishes - operator explained the hand washing policy - employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - fresh eggs over sliced onions - operator moved eggs. **Corrected On-Site**
08A-05-6
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. Emailed copy to operator to post. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hot line hand sink - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep hand sink.
31B-02-4
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
50
Aug 24, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. display case - turkey sandwich (45F - Cold Holding) not prepared today held over 4 hours in display - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. display case - turkey sandwich (45F - Cold Holding) not prepared today held over 4 hours in display - see stop sale.
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed keys from prep surface. **Corrected On-Site**
40-06-5
70
Frequently Asked Questions
When was Hilton Garden Inn Palm Beach Gardens last inspected?
The most recent health inspection at Hilton Garden Inn Palm Beach Gardens on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hilton Garden Inn Palm Beach Gardens?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Hilton Garden Inn Palm Beach Gardens.
How does Hilton Garden Inn Palm Beach Gardens compare to other restaurants in Palm Beach Gardens?
Hilton Garden Inn Palm Beach Gardens most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Hilton Garden Inn Palm Beach Gardens' inspection record improved over time?
Results have been roughly steady. Inspections at Hilton Garden Inn Palm Beach Gardens have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hilton Garden Inn Palm Beach Gardens means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hilton Garden Inn Palm Beach Gardens inspected?
Based on the inspection history on file, Hilton Garden Inn Palm Beach Gardens is inspected around three times per year on average.
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