Royal Palm Grill & Deli
806 N Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2302940
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (no follow-up needed), 4 intermediate (3 fixed on the spot), 8 basic (1 repeat)-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed butter (75°F - Cold Holding); cream (75°F - Cold Holding) at the dining room area, as per operator more than 24 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (75°F - Cold Holding); cream (75°F - Cold Holding) at the dining room area, also observed butter w garlic (70°F - Cold Holding) as per operator more than 24 hours. See stop sale.
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Observed reach in cooler near bathroom.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink.
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Located near exit door.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Provided form during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed wet towels inside hand wash sink kitchen near dishwasher area. Also observed metal tray blocking hand wash sink front counter area. Operator removed during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser. Operator labels during inspection.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Hand wash sink located front counter area.
Food stored on floor.
Floor. Operator removed during inspection. Observed plastic bucket with floor stored directly on floor kitchen, near walk in cooler.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open employee bottles of water stored on reach in cooler with food to be served for customers near three compartments sink. Manager separated and stored inside metal container.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Near bathroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen.
Ceiling tile missing.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.