Royal Cafe
75 E Indiantown Rd Ste 509, Jupiter, FL 33477 · Permanent Food Service · License 6006298
What drove the grade
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 9 basic (1 repeat)-25
- Administrative complaint on Sep 25Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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.
In reach freezer non commercially packaged raw chicken and steak stored above French fries, discussed with operator who corrected storage of products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Server itched chin with hand after without washing hands employee handled plates of customer food to take to customer, discussed with operator who washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In reach in cooler by back tuna salad (72°F - Cooling) at 10:10 since 9:40 to 70°F at 10:45, at this rate of cooling product will not reach 41°F within 4 hours, discussed with operator who removed lid to allow adequate air flow cooling.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle containing cleaner stored under dishwasher, discussed with operator label bottle.
Repeat violationAdministrative complaint
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler unwashed tomatoes stored above prepped coleslaw, discussed with operators who corrected storage of products.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage storage above bagels, discussed with operator who removed drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In walk in cooler plate used to scoop mashed potatoes, discussed with operator who removed plate.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
At cook line flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) discussed with operator who corrected to 100ppm chlorine.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler at end of cook line interior soiled with rust and food, discussed with operator to repair or replace.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Tables used to hold flat top stove has accumulation of oil build up, discussed with operator to clean and sanitize.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
At dish washing area clean dishes stored on rusted metal rack, discussed with operator to repair or replace.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Cook line floor under equipment has large accumulation of grease and food debris, discussed with operator to clean and sanitize.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.