DirtyFLRestaurant Inspection Data

HOWLEY'S RESTAURANT

Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: 3604987

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8893154

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile cracked outside walk in cooler
  • 12A-27-4: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-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. Dish washer handling unclean dishes with gloves and immediately put away clean dishes with the same gloves. Operator educated employee on site.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Operator provided Corrected On-Site

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8730960

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line in back kitchen.
  • 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. brisket (44F - 45F Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Corrective Action Taken**
  • 08A-05-6: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
  • 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. brisket (44F - 45F Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with syrup bottles at front cook line Removed Corrected On-Site

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8471724

  • 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. Raw fish in bottom reach in cooler drawers
  • 09-01-4: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**
  • 01B-02-5: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.
  • 03A-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.
  • 03B-01-6: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**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In outdoor dry storage room Operator voluntarily discarded **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. End of cook line 74F

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8471054

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8352221

  • 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. 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
  • 08A-05-6: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
  • 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. 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
  • 41-10-4: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
  • 03D-15-4: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter. Corrected On-Site Warning
  • 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. Emailed to operator Warning