DirtyFLRestaurant Inspection Data

HIDDEN OUT RESTAURANT

Based on 6 health inspections, HIDDEN OUT RESTAURANT in KEY LARGO has earned a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

47 Shoreland Drive
Florida, 33037
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13504842

Met Inspection Standards

2 high, 2 int, 6 basic

  • 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 raw salmon still on ROP package in reach in cooler at cook line, operator discarded during inspection. Corrected On-Site
  • 12B-07-4: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.
  • 10-07-4: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**
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Olson both units at cook line. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed hash browns casserole container not covered in reach in cooler at cook line.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to steamer at kitchen area.
  • 01B-13-4: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
  • 03A-02-5: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
  • 53A-05-6: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/
  • 02C-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 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

8/26/2025· 6mo ago

Visit ID: 10876056

Met Inspection Standards

1 high, 2 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
  • 03A-02-5: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
  • 02C-04-5: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

4/4/2025· 11mo ago

Visit ID: 10791883

Met Inspection Standards

1 high

  • 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**

3/4/2025· 1y ago

3 high, 2 int, 7 basic

  • 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.

10/31/2024· 1y 4mo ago

2 basic

  • 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**

10/18/2024· 1y 4mo ago

2 high, 3 basic

  • 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**