ROYAL CAFE

Name: ROYAL CAFE
Address: 75 E INDIANTOWN RD STE 509, JUPITER, FL, 33477, US
Rating: 82.9

75 E INDIANTOWN RD STE 509, JUPITER, FL 33477

License #6006298

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

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Quick take

ROYAL CAFE in JUPITER currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 15 total violations — 6 critical, 5 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink no paper towels provided, discussed with operator who provided paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen under dishwasher unlabeled spray bottle with degreaser, discussed with operator who labeled bottle.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One currently active employee with expired food handler certification, discussed with operator to renew with employee.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs into small ramekins after employees use portioned eggs to put onto griddle and without washing hands after employees handle clean and sanitized plates and bread, discussed with operator employees washed hands.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above bucket of pickles, discussed with operator who corrected storage of products.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bucket of cooked potatoes (59F - Cooling) at 9:20 since 7:00 to 63F at 9:35, at this current rate product will not reach 41F within 6 hours, discussed with operator cooling method, operator moved product to shallow pans to allow adequate air flow cooling.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Single door reach in cooler at end of cook line interior shelves rusted and pitted, discussed with operator to repair or replace.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter interior has black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler. Soup in cooler since Saturday no date marked. Operator dated.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed numerous times, cook using visibly soiled towels to wipe the saute pan clean. Storing the towel on shelf above cook line. Manager educated and discarded towel. Suggested to have towel stored in sanitizer bucket.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer. Raw chicken stored over French fries. Operator moved chicken.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees wiping gloved hands on soiled aprons and pulling pants up and continuing to work with foods- gloves not changed and hands not washed; manager educated; employees washed hands
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Potato salad , chicken salad, egg salad, cut tomato, cut lettuce, and sliced cheese found in big cooler at cook line. Foods not discarded at the end of 4 hour (11:30). Discussed with operator food held in cooler must be held at 41F and below. Emailed TPHC form to be updated. Educated on time as a public health control process.
[01B-02-5] 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. French toast (51F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (48F - Cold Holding); hard boiled eggs (47F - Cold Holding); corned beef hash ( 46 F Cold Holding) in big cooler at cook line. Food not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (47F - Cooling); diced ham (49-51F - Cooling)at 10:55 to 51 F at 11:23 since 7:00. Big cooler on cook line. Food has not reached 41 or below within 4 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Potato salad , chicken salad, egg salad, cut tomato, cut lettuce, and sliced cheese found in big cooler at cook line. Foods not discarded at the end of 4 hour (11:30). Discussed with operator food held in cooler must be held at 41F and below. Emailed TPHC form to be updated. Educated on time as a public health control process. See stop sale.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler, cut melon stored under unwashed carrots. Unwashed tomatoes stored over pickles. Advised operator on proper storage in cooler, operator moved items.

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