Houston's Restaurant
Last inspected: Mar 18, 2026
47
Score
Houston's Restaurant appears in inspection records 10 times, starting in 2022. Houston's Restaurant was last inspected on Mar 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average sits at 74, which Houston's Restaurant's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Aug 11, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
74
Jun 16, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at steak (48F - Cold Holding); salmon (47F - Cold Holding). Chef said everything was prepped today. Moved items to working cooler, maintenance person was on site
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at ftont bar water at 83°f
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled Chef labeled **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board. Chef discarded **Corrected On-Site**
12B-07-4
70
Mar 26, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three draw cooler on cook line at cabbage (49F - Cold Holding); cut lettuce (49F - Cold Holding), chef removed items and closed cooler use. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by a speed rack with artichokes and a rack with logs. Chef moved both racks. **Corrected On-Site**
31A-09-4
78
Nov 15, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
70
Mar 25, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
74
Dec 13, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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. . Wait station- observed employees working touch screen registers, cutting fresh lemons and placing them on service glasses of water and tea without washing hands or putting on gloves.
09-19-5
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. Front counter expo line- observed container of butter 79 degrees F with no time mark. Operator removed butter to cooler for quick chill.
03F-02-5
Basic - Ice scoop handle in contact with ice. Bar at wait station ice bin- observed handle of ice scoop being stored inside ice
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen pipe line in between low boy fryer cooler and front counter broiler- observed tongs hanging on equipment metal line.
10-20-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter salad station- observed soiled wiping cloth on cutting board at cold holding unit.
21-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Wait station low boy reach in cooler- observed employee thermo cup and plastic cup of beverage in cooler.
12B-13-4
61
Aug 15, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
78
Mar 13, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on the cook line at steak, salmon, tuna, ribs, burgers (43-47F - Cold Holding), chef has refrigerator maintenance workers checking and calibration at time of inspection. **Corrective Action Taken**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottles with oil not labeled, chef labeled bottles **Corrected On-Site**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer over 400 ppm, Chef corrected to 200 ppm **Corrected On-Site**
21-08-4
67
Sep 15, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. No label on spray bottle in kitchen chef labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.no hot water at hand wash sink in kitchen
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at kitchen , chef put up a new sign **Corrected On-Site**
31B-04-4
78
Frequently Asked Questions
When was Houston's Restaurant last inspected?
The most recent health inspection at Houston's Restaurant on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Houston's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Houston's Restaurant.
How does Houston's Restaurant compare to other restaurants in Boca Raton?
Houston's Restaurant most recently scored 47 out of 100, which is lower than the Boca Raton average of 74.
Has Houston's Restaurant's inspection record improved over time?
No. Recent inspections at Houston's Restaurant have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Houston's 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 Houston's Restaurant inspected?
Based on the inspection history on file, Houston's Restaurant is inspected around three times per year on average.
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