ROYAL CAFE
75 E INDIANTOWN RD STE 509, Jupiter FL 33477 · 561.747.7426
Last inspected Feb 24, 2026 · 7 visits since July 2023
JAN 24
AUG 24
FEB 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089901 | Oct 20, 2025 | Jan 15, 2026 | $1,200 |
| 2--2024009522 | Jan 26, 2024 | Mar 6, 2024 | $200 |
Inspection history
7 visits, newest first
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs into small ramekins after employees use portioned eggs to put onto griddle and without washing hands after employees handle clean and sanitized plates and bread, discussed with operator employees washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee "A" used hand to adjust eye glasses and after without washing hands employee handled clean utensils to cook eggs, discussed with operator employee washed hands. Operator used hand to wipe face and after without washing hands operator handled container of potato salad, discussed with operator who washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to toaster, butter (68F - Cold Holding) per operator product not portioned or prepared today a and held at room temperature for approximately 2 hours, discussed with operator who placed product on time is a public health control and time marked product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bucket of cooked potatoes (59F - Cooling) at 9:20 since 7:00 to 63F at 9:35, at this current rate product will not reach 41F within 6 hours, discussed with operator cooling method, operator moved product to shallow pans to allow adequate air flow cooling.
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink no paper towels provided, discussed with operator who provided paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One currently active employee with expired food handler certification, discussed with operator to renew with employee.
Spray bottle containing toxic substance not labeled. In kitchen under dishwasher unlabeled spray bottle with degreaser, discussed with operator who labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter interior has black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.
Reach-in cooler shelves with rust that has pitted the surface. Single door reach in cooler at end of cook line interior shelves rusted and pitted, discussed with operator to repair or replace.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above bucket of pickles, discussed with operator who corrected storage of products.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 11 high priority.
11 High priority1 Intermediate1 Basic
Show 13 findings ▾
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;
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
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
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
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
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
Metal stem-type thermometer soiled.
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
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;
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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
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
Current Hotel and Restaurant license not displayed. Printed and posted during inspection
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection
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
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
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
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
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
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm); Fixed to 50 ppm
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Use of printed to go bag in Direct contact with chicken. Operator removed bags.
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.
Single-service articles improperly stored. Coffee filters not covered - operator covered.
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.