HOUSTON'S RESTAURANT
1900 NW EXECULTIVE CENTER CIR, Boca Raton FL 33431 · 561.998.0550
Last inspected Mar 18, 2026 · 8 visits since August 2023
NOV 24
MAR 25
JUN 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cook line No hot water none
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment and utensils and then handled clean equipment and utensils without washing hands. 1. Ware washing station
No paper towels or mechanical hand drying device provided at handwash sink next to grill station, operator advised sink has a repair order.
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.
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. 1. Bakery station bowl in container of sesame seeds, operator removed.
Food storage container/container lid cracked and or broken.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At front line, operator turned up velocity.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. 1. Dry storage room; containers of various tree nuts not identified.
Aug 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three draw cooler at cook line at salmon (45F - Cold Holding); tuna (45F - Cold Holding), chef moved items to working cooler and called for maintenance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Big ice machine needs to be cleaned
Employee with ineffective hair restraint while engaging in food preparation. No hair restraints on. Hair restraints were put on
Working containers of food removed from original container not identified by common name. Egg wash in spray bottle not labeled. Chef labeled bottle
Jun 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board. Chef discarded
Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled Chef labeled
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed food particles and mixer stick in hand washing sink located by dishwasher area. Employee removed and cleaned sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf at baking station. Employee removed.
Food stored on floor. Observed plastic container of cooking oil store on floor in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Observed in flour containers the handle in contact with flour. Chef removed
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed on cook line.
No handwashing sign provided at a hand sink used by food employees. Located by dishwasher area
Mar 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (75F - Hot Holding); beef (90F - Hot Holding) Chicken reheated to 168° Beef reheated to 169°
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cook line No hot water none
No handwashing sign provided at a hand sink used by food employees. No employees must wash hands at hand wash sink on cook line
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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.
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.
Ice scoop handle in contact with ice. Bar at wait station ice bin- observed handle of ice scoop being stored inside ice
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.
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.
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.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Water leaking from pipe and/or faucet/handle.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.