Royal Palm Village Wine & Tapas

296 Royal Palms Dr, Atlantic Beach, FL 32233 · Permanent Food Service · License 2614665

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · fixed by the Sep 25 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
4 high priority (3 fixed by the Sep 25 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate
-19
Administrative complaint on Sep 3, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
- 4 High priority
- 1 Intermediate
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk in cooler Bacon jam (46°F-50°F - Cold Holding); Blue cheese butter (46°F-50°F - Cold Holding); NUO CHAM (46°F-50°F - Cold Holding); Cooked pasta (46°F-52°F - Cold Holding); Cooked rice (46°F-52°F - Cold Holding); Cooked mashed potatoes (46°F-52°F - Cold Holding); Cooked chicken (49°F-52°F - Cold Holding); Raw beef sliders (49°F-52°F - Cold Holding); Raw shell eggs ambient temperature (53°F - Cold Holding); Raw meat balls (47°F-52°F - Cold Holding); Queso Fresca (47°F-52°F - Cold Holding); Feta cheese (47°F-52°F); Sour cream (47°F-52°F - Cold Holding); Raw steak (47°F-52°F - Cold Holding); Fresh Mozzarella (47°F-52°F - Cold Holding); Ricotta cheese (47°F-52°F - Cold Holding); Heavy cream (47°F-52°F - Cold Holding); Half and Half (47°F-52°F - Cold Holding); Block cream cheese (47°F-52°F - Cold Holding); Butter (47°F-52°F - Cold Holding); Milk (48°F - Cold Holding) Beef shoulder (46°F-52°F - Cold Holding); Bacon butter (46°F-52°F - Cold Holding) Cooked greens (46°F-52°F - Cold Holding); Spinach dip (46°F-52°F - Cold Holding); Cooked chicken stock (46°F-52°F - Cold Holding) Oysters (46°F-52°F - Cold Holding). See stop sale Cooler has an ambient temperature at 53°F. Manager stated all items were in cooler from prior day.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed in walk in cooler Bacon Jam dated 8-21-2026,Cooked vegetables dated 8-26-2026, cooked peppers and onions dated 8-25-2026,cooked Brussels sprouts dated 8-22-2026,cooked bacon bits 8-21-2026. See stop sale Cooler has an ambient temperature of 57°F.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler Bacon jam (46°F-50°F - Cold Holding); Blue cheese butter (46°F-50°F - Cold Holding); NUO CHAM (46°F-50°F - Cold Holding); Cooked pasta (46°F-52°F - Cold Holding); Cooked rice (46°F-52°F - Cold Holding); Cooked mashed potatoes (46°F-52°F - Cold Holding); Cooked chicken (49°F-52°F - Cold Holding); Raw beef sliders (49°F-52°F - Cold Holding); Raw shell eggs ambient temperature (53°F - Cold Holding); Raw meat balls (47°F-52°F - Cold Holding); Queso Fresca (47°F-52°F - Cold Holding); Feta cheese (47°F-52°F); Sour cream (47°F-52°F - Cold Holding); Raw steak (47°F-52°F - Cold Holding); Fresh Mozzarella (47°F-52°F - Cold Holding); Ricotta cheese (47°F-52°F - Cold Holding); Heavy cream (47°F-52°F - Cold Holding); Half and Half (47°F-52°F - Cold Holding); Block cream cheese (47°F-52°F - Cold Holding); Butter (47°F-52°F - Cold Holding); Milk (48°F - Cold Holding) Beef shoulder (46°F-52°F - Cold Holding); Bacon butter (46°F-52°F - Cold Holding) Cooked greens (46°F-52°F - Cold Holding); Spinach dip (46°F-52°F - Cold Holding); Cooked chicken stock (46°F-52°F - Cold Holding) . Oysters (46°F-52°F - Cold Holding) See stop sale Cooler has an ambient temperature at 53°F. Manager stated all items were in cooler from prior day. Operator during inspection found out that unit was in defrost due to power outage.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in stand alone cooler raw bacon over ready to eat bag of fruit. Manager removed and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 food manager certification expired 8-10-2026.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.