Howley's Restaurant
4700 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6000073
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (fixed by the Aug 18 follow-up), 1 intermediate (fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in heavy cream cold holding unit by back door.
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Ripped/worn tin foil used as shelf cover in walk in cooler.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. pot pie mix (45°F - Cooling) in walk in cooler. Per operator, item was cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. pot pie mix (45°F - Cooling) in walk in cooler.
Per operator, item was cooling for more than 6 hours overnight. See stop sale.
Code 22, Food-contact surfaces clean and sanitized: 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.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef gravy (55°F - Cooling at 9:15 for 2 hours, 55°F 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.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in heavy cream cold holding unit by back door.
Code 14, Food-contact surfaces designed and maintained: 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.
Fixed on the spot
Walk-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover in walk in cooler.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.