ROYAL SUBS
5924 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561.712.1177
Last inspected Apr 6, 2026 · 5 visits since July 2023
JUL 23
FEB 24
NOV 24
JUN 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016005367 | Jan 28, 2016 | Mar 2, 2016 | $160 |
Inspection history
5 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Food stored on floor. Jars of sauce stored on floor. Operator removed.
Jun 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) fixed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-53F - Cold Holding); roast beef (43-47F - Cold Holding);in cooler at sandwich area; food overstocked; food not prepared or portioned today; food out of temperature for approximately 2 hours; smaller portions made;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- for chlorine sanitizer Advised to test after setting up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chill phone on top of bread back in the kitchen Removed
Food stored on floor- bucket of pickles in walk-in cooler; stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 100 ppm
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; slice cheese (45F - Cold Holding) Item was held in overfilled pan Per operator not prepared or portioned today Per operator held for less than two hours Operator separated in smaller portions and moved to quick chill
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; sliced tomatoes (60F - Cooling)since 8am @10:23am,2nd temperature 56F @11:15am At this current rate item will not get to 41F within four hours Operator moved to quick chill
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. Emailed poster
Packaged food not labeled as specified by law. At Reach-in Cooler(Grab and Go); potato salad, macaroni salad and banana pudding packaged for distribution but not labeled Advised operator who begin labeling
Accumulation of black mold-like substance in the interior of the ice machine
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on the hose Bibb at mop sink outside.
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. washcloth bucket chlorine over 200 ppm, manager changed the solution
Employee personal food not properly identified and segregated from food to be served to the public. Personal Monster drink stored with and above food in reach in cooler. Employee moved drink to bottom shelf.
Food storage container/container lid cracked or broken. Broken plastic container. Manager discarded the container in the trash can.
Old labels stuck to food containers after cleaning. Explained
Wall behind three compartment sink soiled with black mold like substance.
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 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...200+++ppm. Manager corrected at 100 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food....putting gloves on hands without washing hands. After discussion manager washed hands.
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... food not portion or prep today steak 48° in Red Bull cooler, per manager food being held more than 4 hours. Stop sale issue. Advise manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not portion or prep today steak 48° in Red Bull cooler, per manager food being held more than 4 hours. Stop sale issue. Advise manager discarded food. Manager putting it in discarded item.
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...tomato sauce, mushrooms by the hot hot holding at prep station. Per manager food being held less than 4 hours. Manager time marked.
Handwash sink used for purposes other than handwashing...oliv in handwashing sink at prep station. Manager cleaned.
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.