Royal Casino Restaurant
1896 NW 38 Ave, Lauderhill, FL 33311 · Permanent Food Service · License 1611470
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection6 high priority (3 fixed by the Sep 23 follow-up, 3 fixed on the spot), 2 intermediate, 1 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed same.
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (50°F - Cold Holding); raw liver (49°F); cooked white rice (50°F); raw pork (50°F) located in upright cooler. As per employee food was healed overnight but fell out of temperature during service less then 4 hours ago. Employee kept cooler door closed for approximately 1 hour. Rechecked temperature raw chicken (50°F - Cold Holding); raw liver (47°F); white rice (47°F); raw pork (47°F) Additionally observed sliced cheese (58 - Cold Holding) in flip top cooler over filled. Less than 4 hours as per employee. Employee removed over flow wrapped and put below to chill. (43 - Cold Holding)
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed grits (123°F - Hot Holding) in steam table. Per employee item was made approximately 4 hours or less. Employee added a fresh batch to reheat entire product to 200°F - Hot holding.
Fixed on the spot
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.
Observed cooked potatoes, cooked sausage with no time marking. As per operator had been under temperature for less than 4 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw pork chops stored above ready to eat sausages in deep freezer not all items in commercial packaging.
Code 12, Handwashing and hygienic practices: 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 employee blow with mouth into glove contaminating glove. Then engaging in food preparation with no handwashing or replacing gloves.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine over 200ppm, corrected to 150ppm).
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed probe thermometer reading 135°F while calibrating.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing their hands in 3 compartment sink.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.