Houston's Restaurant
1900 NW Execultive Center Cir, Boca Raton, FL 33431 · Permanent Food Service · License 6009425
What drove the grade
Vacuum breaker missing on hose bibb at mop sink.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection9 high priority (8 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat)-40
- Administrative complaint on Sep 18Counts in full until a follow-up finds the problems fixed-20
- Safety score40
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At kitchen prep table; smoked salmon (65°F - Cold Holding). At expo line; butter (74°F - Cold Holding). Operator stated items not prepared or portioned today, removed from walk-in cooler/held at room temperature temperature for less than 2 hours, applied time marking indicating items to be discarded within a total of 4 hours of being removed from temperature control.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At pan on top of oven; cooked chicken (96°F - Hot Holding). Operator stated chicken cooked prior to being held on top of oven for less than 2 hours, applied time marking indicating chicken to be discarded within a total of 4 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer; opened package of raw shrimp stored over opened package/container of ice cream. Operator moved raw shrimp below ice cream.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw pork ribs stored over cooked beans. Operator moved raw pork ribs to opposite side of cooler.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen through rear exit door walked to prep station across kitchen, put on gloves and began preparing food to be sold to customers without washing hands. Operator discussed with employee who then washed hands, changed gloves.
Fixed on the spotRepeat violationAdministrative complaint
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.
Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while placing to dry/store/re-use without washing hands. Operator discussed with employee who then washed hands. Server handled soiled dishes while putting down in dish area then handled clean/sanitized cutlery/clean linens while rolling into napkin wrapped place setting without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade containers (spray bottle labeled/intended for chemical use only) used for food storage - direct contact with pasteurized liquid eggs.
Operator discarded spray bottle.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on hose bibb at mop sink.
Advised Operator to install vacuum breaker.
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food.
At kitchen; cooked peppers / cooked prime rib (TPHC). Operator stated items held using TPHC, time marking applied, no written procedures provided. Advised Operator TPHC procedures required to be in written/documented form.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at kitchen hand wash sink.
Operator provided paper towels.
Fixed on the spotRepeat violationAdministrative complaint
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.