Houte's Caribbean Kitchen
Last inspected: Oct 28, 2025
61
Score
Houte's Caribbean Kitchen has been inspected eight times since 2022. On Oct 28, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “no paper towels” is the recurring theme, flagged three times.
Houte's Caribbean Kitchen's latest score of 61 falls below the West Palm Beach average of 79. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 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. At Grey combo reach in; milk (50F - Cold Holding); shredded cheddar cheese (54F - Cold Holding). Operator stated not prepared or portioned today, held in unit overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Grey combo reach in; milk (50F - Cold Holding); shredded cheddar cheese (54F - Cold Holding). Operator stated not prepared or portioned today, held in unit overnight. See stop sale.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At grey combo reach in; milk no date mark. Operator stated milk opened 4 days prior, discarded. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
61
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
78
Sep 5, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 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. Operator touched face and then continued to handle clean equipment/utensils to prepare food without washing hands. Discussed with Operator who then washed hands. **Corrected On-Site**
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer; non-food grade "thank you" bag used to store/in direct contact with raw pork. Advised Operator to remove pork from bag.
14-31-5
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; portioned bag of raw pork stored over coconut cream. Advised Operator to store raw under ready to eat.
08A-02-6
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. At reach in cooler; cut cabbage (50F - Cold Holding); milk (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; cut cabbage (50F - Cold Holding); milk (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler; opened gallon of milk, no date mark. Operator stated open two days prior, discarded. **Corrective Action Taken**
02C-03-5
39
Feb 14, 2024
Complaint Full
No violations found.
100
Feb 7, 2024
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Mobile food dispensing vehicle disposing of wastewater at an unapproved location. MFDV wastewater line is connected to location septic system. Per DOH septic system at this location is not licensed and septic limits unknown. Operator disconnected from septic system and agrees to hold wastewater in wastewater tank on MFDV until able to be dumped at an approved location. **Warning**
28-29-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned bags of raw chicken stored over raw shrimp. Operator moved shrimp above chicken. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Countertop hot holding display cabinet; fried chicken (119F - Hot Holding); Mac and cheese (125F - Hot Holding). Operator stated items cooked/prepared less than 4 hour prior, moved to oven to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; coleslaw prepared onsite, no date mark. Operator stated coleslaw was prepared yesterday morning/over 24 hours prior, applied appropriate date mark. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by storage of multiple items. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Food stored in a prohibited area. MFDV is storing food (raw meat and raw poultry) in freezer located outside, not inside the truck. Advised Operator to properly store all food inside the MFDV. **Warning**
08B-37-4
50
Sep 5, 2023
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Mar 9, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Frozen chicken feet packets stored in hand sink. Explained and he moved all three packets to reach in cooler. **Corrected On-Site**
31A-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Explained.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. 3 packets of chicken feet are thawing in hand sink at room temperature. Still frozen. Manager moved all 3 packets to reach in cooler. **Corrected On-Site**
06-01-5
82
Dec 8, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in to go thank you bag in reach in freezer. Explained.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager put one paper towel roll. **Corrected On-Site**
31B-02-4
78
Frequently Asked Questions
When was Houte's Caribbean Kitchen last inspected?
The most recent health inspection at Houte's Caribbean Kitchen on file is from Oct 28, 2025. The public record contains eight inspections in total.
What is the most common violation at Houte's Caribbean Kitchen?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Houte's Caribbean Kitchen.
How does Houte's Caribbean Kitchen compare to other restaurants in West Palm Beach?
Houte's Caribbean Kitchen most recently scored 61 out of 100, which is lower than the West Palm Beach average of 79.
Has Houte's Caribbean Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Houte's Caribbean Kitchen have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Houte's Caribbean Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Houte's Caribbean Kitchen inspected?
Based on the inspection history on file, Houte's Caribbean Kitchen is inspected around three times per year on average.
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