ROYAL CASINO RESTAURANT & LOUNGE INC
4670 NW 9 CT, Plantation FL 33317 · 754.779.6523
Last inspected Feb 12, 2026 · 6 visits since November 2023
MAR 24
OCT 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed grits hot held at 122F at cookline. Per operator, grits cooked 30 minutes prior to the inspection. Advise operator to reheat item to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control but they were missing the written procedure. Inspector emailed operator a copy of the written procedure.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw fish sitting on the counter in a pan with water. Operator moved fish to the triple sink to allow cold running water to thaw it.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak not in its commercial packaging stored over ready to eat sausages in the reach in freezer in the kitchen. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed par cooked bacon (77F - Cold Holding); par cooked corn beef hash (81F - Cold Holding) sitting on the prep table next to friers. As per operator, items out of temperature for approximately 1 hour. Operator placed in cooler to quick chill.
Toxic substance/chemical improperly stored. Observed spray bottle with sanitizer stored over ready to eat syrup at the front counter. Operator stored properly.
Handwash sink used for purposes other than handwashing. Observed handwashing sink by rear door in kitchen used to store soap, cleaning products and a bug zapper. Operator removed items from the sink, washed and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink near rear door in the kitchen. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products. Observed no functioning probe thermometer at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on top of bread in the kitchen operator stored properly.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. -Observed corn beef hash held using time as a public health control has no time mark. As per operator, item cooked 1.5 hours prior to the inspection. Operator correctly time marked item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed grits hot held at 122F at cookline. Per operator, grits cooked 30 minutes prior to the inspection. Advise operator to reheat item to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting board.
No chlorine and quaternary ammonia chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food stored on floor. -Observed containers with raw chicken stored on kitchen floor. Operator removed and stored properly.
In-use tongs stored on equipment door handle between uses. -Observed an in-use tongs stored on oven door. Operator removed and stored properly.
Stored food not covered. -Observed an uncovered container with cooked potatoes stored in walk in cooler. Operator covered
Oct 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork chops and tilapia 24+ hours, no date marks. Operator marked during inspection.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 compartment sink at 200 ppm chlorine. Operator corrected to 100 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Cutting board has cut marks and is no longer cleanable. Observed white prep cutting boards (2) deeply grooved.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters over fryer deep,y soiled.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone located on top of Flip top counter Cook removed cellphone and clean and sanitize counter.
Food stored on floor. Potatoes. Walk In Cooler. Manager placed item on shelf
Wet mop not stored in a manner to allow the mop to dry. Manager hung mop to dry
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.