BUTTERFIELDS SOUTHERN CAFE
1145 ROYAL PALM BEACH BLVD, Royal Palm Beach FL 33411
Last inspected Aug 4, 2025 · 6 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
AUG 24
DEC 24
AUG 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021040776 | Jul 29, 2021 | Nov 8, 2021 | $200 |
| 2--2017039897 | Jul 24, 2017 | Oct 26, 2017 | $760 |
Inspection history
6 visits, newest first
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Dented/rusted cans present. See stop sale. At dry storage area one dented can of coconut milk- see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked pork made 2-3 days ago not date marked- operator date marked.
Food stored on floor. At front counter plastic bottles of soda on floor- operator removed off the floor.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline reach in cooler drawers - raw ground beef stored over raw pork chops- operator removed and stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Insect control device installed over food preparation area. At back prep area- bug zapper over prep table- operator removed.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. At flip top cooler at cookline- diced chicken 45F- cold holding, diced sausage 45F- cold holding diced ham 45F, sliced provolone 45F- cold holding sliced Swiss cheese 45F- cold holding, sliced American cheese 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- diced chicken 45F- cold holding, diced sausage 45F- cold holding diced ham 45F, sliced provolone 45F- cold holding sliced Swiss cheese 45F- cold holding, sliced American cheese 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator- employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline - soiled/ damp wiping cloth on prep counter operator removed.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves handled raw beef then changed gloves without washing hands- then handled clean plate - educated operator - employee washed hands.
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 then proceeded to handle clean utensils/ plates without washing hands- educated operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw ground beef over chili - operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At biscuit speed rack - egg wash 63F- cold holding- food not prepared or portioned ed today- food out of temperature for 1 hour- operator placed on time as a public health control for remaining time.
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. No time mark for raw shell eggs on cookline counter-operator placed time mark for remaking 2.75 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At bread station on top of toaster- Casserole 125F- hot holding - food out of temperature for 30 minutes- operator placed on stove to reheat. At fry station- cooked potatoes 69-70F- cold holding- food in fryer basket - food out of temperature for 45 minutes- operator placed on stove to be reheated.
Raw fruits/vegetables not washed prior to preparation. At server station- in use bananas with sticker attached- educated operator- employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on floor.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- observed approximately one dented can of bushes baked beans- see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer near cookline- raw ground beef not commercially packaged stored over cooked chicken- operator moved raw ground beef to lower shelf.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 500ppm)- by steam table area- operator removed.
Handwash sink not accessible for employee use at all times. At back of kitchen prep area- handwash sink blocked by large trays of cooked bacon - operator removed.
Raw fruits/vegetables not washed prior to preparation. At cookline prep counter- in use avocados with stickers still attached- educated operator- employee removed.
Time/temperature control for safety food thawed in an improper manner. At speed rack near cookline- multiple items of raw beef defrosting at room temperature- operator moved to walk in cooler. At two compartment sink near back prep area- bucket of chicken thawing in standing water- operator placed under running water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.