ROYAL CAFE

Name: ROYAL CAFE
Address: 75 E INDIANTOWN RD STE 509, JUPITER, FL, 33477, US
Rating: 44.9

75 E INDIANTOWN RD STE 509, JUPITER, FL 33477

License #6006298

☕ Café/Breakfast ℹ️

44.9 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROYAL CAFE in JUPITER currently holds an InspectFL Health Score of 44.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 51 total violations — 25 critical, 11 major, 15 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 21, 2025

The latest inspection on September 25, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-01-5] 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.
[23-03-4] 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.
[24-06-4] 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.
[08B-17-4] 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.
[12B-07-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing cleaner stored under dishwasher, discussed with operator label bottle.
[36-73-4] 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.
[03D-15-4] 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 (72F - Cooling) at 10:10 since 9:40 to 70F at 10:45, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lid to allow adequate air flow cooling.
[08A-02-6] 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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator who corrected to 100ppm chlorine.
[14-09-4] 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.
[12A-25-4] 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.
[22-16-4] 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.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee "A" used hand to adjust eye glasses and after without washing hands employee handled clean utensils to cook eggs, discussed with operator employee washed hands. Operator used hand to wipe face and after without washing hands operator handled container of potato salad, discussed with operator who washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to toaster, butter (68F - Cold Holding) per operator product not portioned or prepared today a and held at room temperature for approximately 2 hours, discussed with operator who placed product on time is a public health control and time marked product.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Obeserve employee numerous times cracking raw shell eggs, then grabbing clean plates and clean utensils without changing gloves and washing hands. Manager educated; employee washed hands;
[12A-13-4] 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 numerous times employees touching at cook line visibly soiled towels, wiping prep surfaces and continuing to work with and prepare food without washing hands. Manager educated; employees washed hands
[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
[01B-12-4] Food contaminated by employees. See stop sale. Food contaminated by using visibly soiled cloth towel to pat cooked eggs and clean the plate. See stop sale.
[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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef over raw bacon. Advised operator on proper storage. Operator moved bacon.
[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.
[03A-02-5] 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.
[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.
[03D-06-5] 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.
[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.