Howley's Restaurant
Last inspected: Mar 16, 2026
100
Score
Across the available record, Howley's Restaurant has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Mar 16, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average West Palm Beach restaurant scores 79. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Complaint Full
No violations found.
100
Jan 13, 2026
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
61
Jul 7, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
55
Jan 22, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and handled spatula immediately after. Gloves not changed in between.
12A-27-4
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. Dish washer handling unclean dishes with gloves and immediately put away clean dishes with the same gloves. Operator educated employee on site.
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Operator provided **Corrected On-Site**
31B-02-4
Basic - Floor tiles missing and/or in disrepair. Floor tile cracked outside walk in cooler
36-17-5
64
Sep 18, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (44F - 45F Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over cooked meatloaf cooked pulled pork and carrots and celery in reach in cooler drawer on cook line in back kitchen Removed **Corrected On-Site**
08A-05-6
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. brisket (44F - 45F Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with syrup bottles at front cook line Removed **Corrected On-Site**
41-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line in back kitchen.
21-08-4
52
Feb 12, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed using barehands to cut ready to eat celery not to be cooked. Educated on site. Gloves used. **Corrective Action Taken**
09-01-4
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. shrimp (46F - Cold Holding); fish (46F - Cold Holding); in bottom reach in drawer on cook line. Not prepped or portioned today. In unit over four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding); fish (46F - Cold Holding); in bottom reach in drawer on cook line. Not prepped or portioned today. In unit over four hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (94-111F - Hot Holding) on front counter cook line. Potatoes out less than four hours. Side of stove top turned off. Reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. In outdoor dry storage room Operator voluntarily discarded **Corrective Action Taken**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. End of cook line 74F
27-16-4
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. Raw fish in bottom reach in cooler drawers
06-09-1
43
Aug 15, 2023
Routine - Food
No violations found.
100
Aug 14, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken soup (46F - Cooling); cooked marinara sauce (46F - Cooling) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Covered in large containers. Food did not reach 41 F within 6 hours. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pasta in first bottom reach in cooler at beginning of cook line. Removed. **Corrected On-Site** **Warning**
08A-05-6
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. chicken soup (46F - Cooling); cooked marinara sauce (46F - Cooling) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Covered in large containers. Food did not reach 41 F within 6 hours. **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with seasonings on rack in dry storage room in kitchen. Removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator **Warning**
03F-10-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chorizo (79F - Cooling) at 9:15 am to 79F at 9:35 am since 8:00 am. Food covered in plastic container. Lid Removed and placed in walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter. **Corrected On-Site** **Warning**
31B-02-4
41
Jan 11, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Jul 5, 2022
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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. No time mark for egg wash,shell eggs,and sliced tomatoes. Chef states items put out 2 hours prior. Chef time marked items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. One can of tomato paste dented.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked pasta in reach in cooler on cook line. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (126F - Hot Holding) at cook line. Chef states grits hot holding for two hours. Chef stirred. Grits-135F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled at wait station in dining room. Operator states it is sanitizer. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in glass holding unit at front service area.
05-09-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in pasta in cook line reach in cooler. Operator removed. **Corrected On-Site**
14-01-5
41
Frequently Asked Questions
When was Howley's Restaurant last inspected?
The most recent health inspection at Howley's Restaurant on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Howley's Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Howley's Restaurant.
How does Howley's Restaurant compare to other restaurants in West Palm Beach?
Howley's Restaurant most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Howley's Restaurant's inspection record improved over time?
Yes. Recent inspections at Howley's Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Howley's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Howley's Restaurant inspected?
Based on the inspection history on file, Howley's Restaurant is inspected around three times per year on average.
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