DirtyFLRestaurant Inspection Data

HOBO'S GOURMET KITCHEN

With 5 documented inspections, HOBO'S GOURMET KITCHEN in NORTH PALM BEACH has achieved a 2.0/5 food safety rating. Recent inspections indicate some food safety concerns.

421 Northlake Boulevard
Florida, 33408
North Palm Beach
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10934191

  • 12A-13-4: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 handled soiled dishes while washing, rinsing and placing into dishwasher then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-25-4: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 touched face then handled clean utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw chicken stored over fries. Operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; French toast battered with raw shell eggs stored over washed/cut fruit. Operator moved French toast to bottom shelf. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked onions/cooked mushrooms/cooked peppers, held at room temperature. Operator stated held using 4 hour time as a public health control, not identified in written procedures, added to written procedures. Corrected On-Site
  • 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. At walk-in cooler; cooked potatoes no date mark. Operator stated cooked two days prior, applied date mark. Corrected On-Site

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10709582

  • 13-01-4:Basic - Employee with soiled clothing.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged over bagels not commercially packaged in reach in freezer at the back of the kitchen Stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding)in reach in cooler at cook line; food out of temperature for approximately 20 minutes; food not prepared or portioned today; food moved on the bottom cooler **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8747719

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line fry basket - cooked potatoes (126F - Hot Holding) operator states held under 1 hour - dropped into fryer to reheat to 165F. cooked potatoes (178F - Reheating) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to hot line used as a dump sink.
  • 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. Cole slaw prepared over 24hours not date marked - operator date marked. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8532243

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage area container of sugar has scoop with no handle, operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer out of service, operator stated that work order has been submitted and repair person is scheduled to arrive today **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen area portable fan very dusty, operator removed Corrected On-Site

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8364156

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk-in cooler; fan guard soiled with accumulated dirt/dust.
  • 08B-12-5:Basic - Stored food not covered. At walk-in cooler; cooked sausage stored uncovered under soiled fan guard. Operator covered. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; Conch Chowder (48°F - Cooling). Operator stated cooling overnight. See Stop Sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. At canned food storage rack; 2 #10 size cans of sliced black olives dented. 1 4.26 lb can of Tuna dented. See Stop Sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless reach in freezer; opened bag of raw fish stored over opened bag of French fries. Operator moved raw below ready to eat. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat salad dressing. Operator moved bacon below dressing. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw sausage stored over raw bacon. Operator moved sausage under bacon. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; Conch Chowder (48°F - Cooling). Operator stated cooling overnight. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pasta salad (46°F - Cold Holding); sliced ham (48°F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan for two hours, moved overfilled portion to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At prep area; degreaser stored on prep table next to mixer. Operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used as dump sink for drinks/ice. Operator removed. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.