HOWLEY'S RESTAURANT
4700 S DIXIE HWY, West Palm Beach FL 33405 · 561.833.5691
Last inspected Aug 18, 2026 · 10 visits since August 2023
SEP 24
JAN 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021058623 | Nov 3, 2021 | Feb 7, 2022 | $200 |
| 2--2019058452 | Nov 13, 2019 | Dec 17, 2019 | $400 |
| 2--2019045457 | Aug 8, 2019 | Oct 11, 2019 | $600 |
| 2--2015016184 | Feb 25, 2015 | Apr 27, 2015 | $200 |
Inspection history
10 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
No conspicuously located ambient air temperature thermometer in heavy cream cold holding unit by back door.
Ripped/worn tin foil used as shelf cover in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pot pie mix (45F - Cooling) in walk in cooler. Per operator, item was cooling for more than 6 hours overnight. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm) at warewashing area. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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. pot pie mix (45F - Cooling) in walk in cooler. Per operator, item was cooling for more than 6 hours overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef gravy (55F - Cooling at 9:15 for 2 hours, 55F at 9:45) cooling in deep filled covered container in walk in cooler. During time of inspection, employee placed item on top of ice, but did not submerge in ice bath. Operator removed covering to help increase rate of cooling.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup with no handle stored directly in Parmesan cheese at salad prep area. Operator removed.
No conspicuously located ambient air temperature thermometer in heavy cream cold holding unit by back door.
Ripped/worn tin foil used as shelf cover in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At front counter, drip well water supply submerged in water. Operator moved water supply to clear 1inch
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler in kitchen, tuna thawed in reduced oxygen package. Operator stated thawed in package overnight.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon not identified on menu at raw or under cooked item
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. In reach in cooler in kitchen, tuna thawed in reduced oxygen package. Operator stated thawed in package overnight. See stop sale
No handwashing sign provided at a hand sink used by food employees. All restrooms have no handwashing signs used by employees.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, turkey gravy (44F - Cooling), operator stated product held in cooler since prior day. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, turkey gravy (44F - Cooling), operator stated product held in cooler since prior day. Product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. At dry storage, #10 can tomatoes, dented. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cook line, French toast batter (62F - Cold Holding); pancake batter with eggs (71F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items onto ice bath to quick chill.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Operator provided
Floor tiles missing and/or in disrepair. Floor tile cracked outside walk in cooler
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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.
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
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.
Toxic substance/chemical improperly stored. Chemical spray bottle with syrup bottles at front cook line Removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line in back kitchen.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. In outdoor dry storage room Operator voluntarily discarded
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. End of cook line 74F
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
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
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.
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.
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.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with seasonings on rack in dry storage room in kitchen. Removed.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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.