HOWIE'S FAMILY RESTAURANT

Name: HOWIE'S FAMILY RESTAURANT
Address: 840 N MAIN ST, BUSHNELL, FL, 33513, US
Rating: 63.7

840 N MAIN ST, BUSHNELL, FL 33513

License #7000164

🍽️ American ℹ️

63.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

August 18, 2025 · 7 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOWIE'S FAMILY RESTAURANT in BUSHNELL currently holds an InspectFL Health Score of 63.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on August 18, 2025. Across those visits, inspectors documented 53 total violations — 18 critical, 11 major, 24 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 18, 2025 shows 7 observation rows: 3 critical, 0 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

HOWIE'S FAMILY RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Provided operator with handwashing sign during inspection for hand sink at server station.
[33-16-4] Open dumpster lid. Employee closed dumpster during inspection.
[35B-03-4] Outer openings not protected with self-closing doors. Back door of kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked eggs and changed gloves with no hand wash. Coached operator on proper hand washing procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed Pork from over ready to eat veggies in reach in cooler in front of triple sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed Eggs over fish in reach in cooler on cook line

Disposition: Met Inspection Standards
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into bowl and mixed with spoon, without washing hands employee handled bread for customers order, discussed with operator employee washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground pork sausage patties stored directly above whole muscle raw pork chops, discussed with operator who corrected storage or products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen at cook line raw shell eggs (51F - Cold Holding) per operator product removed from cooler approximately a hour ago and held at room temperature until cooked and served, discussed with operator who added raw shell eggs to time is a public health control.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen on food preparation table bowl of window degreaser stored next to open bags of bread, discussed with operator who corrected storage or products.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cut tomatoes (62F - Cooling) at 11:10 since 10:50 to 62F at 11:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 2 new employees hired within the last month with no food handler training, discussed with operator and emailed employee health reporting agreement, operator printed out and hand employees sign form.
[41-17-4] Spray bottle containing toxic substance not labeled. At server expo station bottle of window cleaner not labeled, discussed with operator who labeled bottle.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Dry storage shelf lined with cardboard.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in dining area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf of bag in a box soda rack. Employee drinks on pass thru counter over make table. All were moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and clothes on top of bag in a box soda.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employees scooping butter and cooking wearing jewelry.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses in server station
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled with food debris. Top of dish machine soiled with heavy dust. Hood filters soiled with grease.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door has a gap at the bottom and is lacking a self closing mechanism.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Coffee filters on top of reach in cooler in server station.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee breaded raw fish with double gloves then removed and changed gloves without washing hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then touched prep table without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2024.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: opened case of raw beef on shelf over vegetables.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef hash with a date of 12/17 in reach in make table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on deflector plate in ice machine. Interior of microwave soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan of fish in sink in kitchen. Manager moved.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utilizing chlorine.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Hotdogs pre portioned two days ago in freezer with no date mark. Employee added date.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Large tank inside near back door. Manager moved outside during this inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -metal interior guard has mold like growth
[16-21-4] Accumulation of debris on top of warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris. -floor under/behind server station equipment soiled
[08B-38-4] Food stored on floor. -deep fryer oil, flour stored on floor in rear exterior dry storage room
[36-24-5] Hole in wall near bag in box station in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing In mens room
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer in kitchen adjacent to three compartment sink interior soiled -cooks line reach in cooler interior/ gaskets soiled
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-13-4] 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. Dishwasher loaded dirty dishes into machine, then began handling clean dishes. Discussed proper hand washing with operator, dishes rewashed.
[03F-02-5] 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. Missing time mark on cooked potatoes, pancake batter. Operator states items were pulled at 9am. Operator time marked items.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm. Operator corrected to 100ppm
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has paperwork for TPHC, not completed. Discussed proper way to fill out paperwork with operator. Operator completed paperwork during inspection
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at server sink with blue substance not labeled