HIDDEN OUT RESTAURANT
47 Shoreland Drive
Florida, 33037
Monroe County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/4/2025
Inspection #: Visit ID: 10791883
- 03A-02-5: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**
Inspection Date: 3/4/2025
- 08B-38-4:Basic - Food stored on floor. Observe cooking oil container stored on dry storage floor.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observe ice scoop being stored on top of the ice machine.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on sugar container at dry storage area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe on hand wash sink by expo area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit next to hot holding unit at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observe flour white container not identified with common name at dry storage area.
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching toast bread just coming out from toaster not using tongs or gloves. Coached employee on correct procedures on handling ready to eat food.
- 03A-02-5: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**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe cooked onions (96F - Hot Holding) at cook line, as per operator less than 2 hours, operator proceed to reheat food. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe dirty spatula inside hand wash sink next to toaster oven.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
Inspection Date: 10/31/2024
- 06-09-1: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
- 21-12-4: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**
Inspection Date: 10/18/2024
- 06-09-1: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
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line also at dry storage area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 22-41-4: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
- 03A-02-5: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**