DirtyFLRestaurant Inspection Data

ROYAL CAFE

With 6 inspections documented, ROYAL CAFE maintains a 2.3/5 food safety rating in JUPITER. Recent inspections show improving food safety practices.

75 E INDIANTOWN RD STE 509

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13553858

  • N/A:No Violations Were Observed

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10899118

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler, cut melon stored under unwashed carrots. Unwashed tomatoes stored over pickles. Advised operator on proper storage in cooler, operator moved items. Corrected On-Site Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Obeserve employee numerous times cracking raw shell eggs, then grabbing clean plates and clean utensils without changing gloves and washing hands. Manager educated; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint
  • 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 numerous times employees touching at cook line visibly soiled towels, wiping prep surfaces and continuing to work with and prepare food without washing hands. Manager educated; employees washed hands Corrected On-Site Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees wiping gloved hands on soiled aprons and pulling pants up and continuing to work with foods- gloves not changed and hands not washed; manager educated; employees washed hands Corrected On-Site Warning
  • 01B-12-4:High Priority - Food contaminated by employees. See stop sale. Food contaminated by using visibly soiled cloth towel to pat cooked eggs and clean the plate. See stop sale. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed numerous times, cook using visibly soiled towels to wipe the saute pan clean. Storing the towel on shelf above cook line. Manager educated and discarded towel. Suggested to have towel stored in sanitizer bucket. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer. Raw chicken stored over French fries. Operator moved chicken. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef over raw bacon. Advised operator on proper storage. Operator moved bacon. Warning
  • 01B-02-5:High Priority - 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. French toast (51F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (48F - Cold Holding); hard boiled eggs (47F - Cold Holding); corned beef hash ( 46 F Cold Holding) in big cooler at cook line. Food not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (47F - Cooling); diced ham (49-51F - Cooling)at 10:55 to 51 F at 11:23 since 7:00. Big cooler on cook line. Food has not reached 41 or below within 4 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Potato salad , chicken salad, egg salad, cut tomato, cut lettuce, and sliced cheese found in big cooler at cook line. Foods not discarded at the end of 4 hour (11:30). Discussed with operator food held in cooler must be held at 41F and below. Emailed TPHC form to be updated. Educated on time as a public health control process. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast (51F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (48F - Cold Holding); hard boiled eggs (47F - Cold Holding); corned beef hash ( 46 F Cold Holding) in big cooler at cook line. Food not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Potato salad , chicken salad, egg salad, cut tomato, cut lettuce, and sliced cheese found in big cooler at cook line. Foods not discarded at the end of 4 hour (11:30). Discussed with operator food held in cooler must be held at 41F and below. Emailed TPHC form to be updated. Educated on time as a public health control process. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (47F - Cooling); diced ham (49-51F - Cooling)at 10:55 to 51 F at 11:23 since 7:00. Big cooler on cook line. Food has not reached 41 or below within 4 hours. See stop sale. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler. Soup in cooler since Saturday no date marked. Operator dated. Corrected On-Site Warning

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8864097

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee numerous times cracking raw shell, eggs wiping hands on soiled apron and touching clean plates and utensils ; employee washed hands and changed gloves Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employees changed gloves, rinsed hands with water only and put gloves on and started working with foods; manager educated; employee washed hands again with soap and changed gloves Corrected On-Site
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and steaks over French fries in small freezer at cook line; stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cheese (62F - Cold Holding)in cooler at cook line; food not prepared or portioned today; food left outside; food out of temperature for approximately 2 hours; suggested to add in TPHC form and leave inside cooler to quick chill; **Corrective Action Taken**

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8746166

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Printed and posted during inspection Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and posted during inspection Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and posted during inspection Corrected On-Site

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8459368

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm); Fixed to 50 ppm Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak and chicken not commercially packaged stored above biscuits and fries commercially packaged Reversed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (43-55F - Cold Holding)in sandwich table at cook line; food overstocked; food not portioned or prepared today; food out of temperature for approximately 1 hour; advised to make smaller portioned ; moved on the bottom **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (105 F - Hot Holding); in steam table ; as per operator food out of temperature for approximately 1 hour; not sufficient water in the steam table ; Operator reheated to 198 F Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager walked during inspection Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups made on Monday and Tuesday in walk-in cooler; Dated Corrected On-Site

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8363633

  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters not covered - operator covered. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Use of printed to go bag in Direct contact with chicken. Operator removed bags. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make tables - American cheese (41F-52 - Cold Holding) operator states held under 1 hour in overfilled container - operator split and moved to reach in cooler. **Corrective Action Taken**