ROYAL PALM YACHT & COUNTRY CLUB - 19TH HOLE
199 ROYAL PALM WAY, Boca Raton FL 33432 · 561 395 2100
Last inspected Mar 31, 2026 · 8 visits since January 2024
APR 24
AUG 24
DEC 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plating ready to eat tomato with barehands out for immediate service
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011886 | Dec 19, 2024 | Apr 2, 2025 | $200 |
Inspection history
8 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of mold-like substance in the interior of the ice bin.
Cutting board has cut marks and is no longer cleanable at cook line.
Equipment and utensils not properly air-dried - wet nesting. 1. Drying rack at wait station.
In-use tongs stored on equipment door handle between uses.
Show the remaining 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. 1. Salad Station reach in cooler.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Primed and retested chlorine 100 ppm
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef returned to kitchen and began handling spatula to cook eggs without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef patties over French fries in one door freezer unit at end of cook line. Items not commercially packed. Removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (54F - Cooling) at 9:00 am to 54F at 9:23 am since 8:30 am bottom reach in cooler beginning of cook line. Tomatoes found covered in plastic. At this rate food will not cool to 41F within 4 hours.
Handwash sink used for purposes other than handwashing. Pitcher in hand sink on cook line
Time/temperature control for safety food thawed in an improper manner. Gyro thawing at room temperature Chef placed back in cooler
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) set up Triple Sink (Chlorine 200ppm)
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled raw beef with gloves and immediately touched ready to eat burger bun with same gloves. Educated on site. Gloves changed hands washed.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plating ready to eat tomato with barehands out for immediate service
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over sweet potato fries one door reach in freezer in kitchen not commercially packaged Raw beef steaks over fruit in walk in freezer not commercially packaged Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touched garage bin and immediately began cooking and touched spatula handle. Gloves not changed hands not washed. Educated on site.
Handwash sink used for purposes other than handwashing. Spatula and pitcher in hand sink at cook line Removed
In-use utensil stored in sanitizer between uses. Spatula in bucket of sanitizer Removed
No handwashing sign provided at a hand sink used by food employees. On cook line
Time/temperature control for safety food thawed in an improper manner. Ham thawing at room temperature Placed in cooler
Working containers of food removed from original container not identified by common name. Salt Flour Labeled
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. At dining room bar
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Triple sink set up quaternary 200 ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.