ROYALE CAFE
1166 STATE ST W
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/31/2025
High Priority
3
Intermediate
4
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in glass cooler with sour cream and butter and raw shell eggs. Employee placed a thermometer inside **Corrective Action Taken** Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bag store in pot with yellow rice, employee removed Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 60f butter 57f. Discarded Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 123f cooked white rice 98f cooked yellow rice 109f cooked yams 99f cooked macaroni and cheese, discarded **Corrective Action Taken** Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Not removed but not accessible, water turned off unable to make accessible at time of inspection Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels both handsink, provided Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at both hand sinks in kitchen.provided Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in back area next to triple sink Warning
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (3 high priority, 4 intermediate, 1 basic).
Inspection on 2/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any proof of approved food handler training for any employees. Warning - From follow-up inspection 2025-01-23: Observed establishment in middle of food handler training at time of callback. Extension given. **Time Extended**
Food safety inspection conducted on 1/23/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in kitchen above reach in cooler in disrepair. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table with large piece of corner missing and has grooves and is no longer easily cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on small shelf near stove next to single service items.
- 51-18-6:Basic - No copy of latest inspection report available. Observed person in charge unable to provide copy of latest inspection.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; hood filters soiled with grease build up. Handle on reach in cooler soiled. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths stored on prep shelf across from stove and in container near three compartment sink.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened package of raw shrimp stored with opened package of ready to eat peppers. Person in charge began rearranging food items to properly separate. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of cooked yams next to steam table next to hand wash sink at temperature of 72F. Person in charge stated it was cooked an hour prior and voluntarily discarded. Cooked yams (72F - Hot Holding) Corrected On-Site Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any proof of approved food handler training for any employees. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one employee on cook line person in charge stated was hired 30 days prior with no employee reporting agreement. Inspector provided reporting agreement. **Corrective Action Taken**
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind on premises. Person in charge stated chlorine was being delivered today and they use single service plastic utensils for customers. **Corrective Action Taken**
Food safety inspection conducted on 11/19/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 5/20/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At flour container in kitchen, bowl used as scooper.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling of kitchen is peeling and in disrepair. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Next to triple sink, reach in freezer door in disrepair and hanging off hinges. Operator stated he has planned to discard.
- 36-73-4:Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor and walls throughout kitchen soiled with old food and build up.
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor where triple sink is located has raw concrete showing. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to triple sink has excess ice build up. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored sugar container, scooper handle in direct contact with product. Operator lifted scooper handle. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer has build up of grease.
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. In room where triple sink is located, fan that leads to outside not sealed properly. Light visible. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler by triple sink, raw chicken placed over raw shrimp. Employee moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk that was opened four days prior, per manager was not labeled. Manager added label. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board in kitchen has mold-like substance on it.
Food safety inspection conducted on 5/20/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
5
Intermediate
6
Basic
11
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not self close. Repeat Violation
- 33-02-4:Basic - Cardboard box used as garbage container. In back room by triple sinks.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Paint peeling in back room by triple sink.
- 14-11-5:Basic - Equipment in poor repair. Knife located in back room by triple sink has chip in it. Pot lid above the triple sink is duct taped together. Reach in freezer door by triple sink is off its hinges. Bottom of reach in freezer is in disrepair.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold handle of hand wash station in back room by triple sink does not turn. Missing faucet head at triple sink in back room.
- 36-11-4:Basic - Floors not maintained smooth and durable. Behind triple sink in back room, the floor tiles is in disrepair and build up is accumulating.
- 08B-38-4:Basic - Food stored on floor. Bag of potatoes were stored on floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. The reach in freezer in the kitchen has large ice build up.
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. The fan that leads to outside in back room by triple sink is not sealed. The A/C unit in same room is not sealed properly. Light visible.
- 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Large amount of building material as well as old equipment.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in kitchen/prep area is stored in bucket, not stored to dry.
- 12A-13-4:High Priority - 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. Observed employee handling cell phone then handling food without washing hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in establishment. Repeat Violation Admin Complaint
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bag of cooked rice in reach in cooler was stored in a to go bag.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was placed over raw shrimp in reach in cooler in back room by triple sink.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ox tail, retemp (95F,177F) rice, retemp (122F, 185F) cabbage, retemp (130F, 186F - Hot Holding) In kitchen area, person in charge was able to reheat and bring back to temp. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk in reach in cooler had no date marking.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes bleach, only has ph strips during inspection.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Establishment unable to provide CFM. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all hand wash station in establishment. Person in charge turned on air dryers. **Corrective Action Taken**
- 27-09-4:Intermediate - No running water at three-compartment sink. No water at three compartment sink and hand wash sink in back room by triple sink. Water turned off. Employee turned on by end of inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At all hand wash station in establishments. Person in charge provided soap. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 1/3/2024 revealed 22 total violations (5 high priority, 6 intermediate, 11 basic).
Inspection on 12/1/2023
High Priority
Intermediate
Basic
Total
Disposition: Not available electronically
Food safety inspection conducted on 12/1/2023 revealed 0 total violations (0 high priority, 0 intermediate, 0 basic).