Royale Cafe
Last inspected: Oct 24, 2025
70
Score
Public records show 17 inspections at Royale Cafe stretching back to 2023. On Oct 24, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
When inspectors have written things up, “ceiling/ceiling tile shows damage or is in disrepair” has been the most frequent reason, cited four times.
Royale Cafe's latest score of 70 falls below the Jacksonville average of 74. The inspection history reads as standard for a restaurant of this size.
17
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 4, 2025
Complaint Partial
No violations found.
100
Aug 23, 2025
Complaint Full
No violations found.
100
Aug 22, 2025
Complaint Full
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Roach excrement, egg sac, and/or droppings present. Observed; 100+ roach droppings inside hollow shelving unit beams attached to wall shelves attach too. There are 6 hollow beams attached to wall, all containing roach droppings. Observed 3 roach egg sacs inside hollow shelving unit bar that attaches to hollow beams that are affixed to wall that shelves rest on. **Warning** - From follow-up inspection 2025-08-22: At callback observed; no changes to roach droppings behind shelving bars. 5+ egg sacs on piping beneath three compartment sink. **Admin Complaint**
35A-23-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice and cooked chicken at temperatures of 94-117F. Person in charge stated food items are cooked and reheated when ordered but not cooled down. Cooked rice (117F - Hot Holding); Cooked chicken (94F - Hot Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-22: At callback observed no foods being hot held. **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple food items stored in non food-grade plastic to-go bags. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-22: At callback observed no change. **Admin Complaint**
14-31-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed; 3 live roaches on floor where cove molding is in disrepair next to grill top. 3 live roaches in small crevice of a wooden beam attached to wall next to grill top. 8+ live roaches under an old white sign on bottom shelf of prep table closest to back corner of cook line. 30+ live roaches inside hollow shelving unit beams attached to wall shelves attach too. There are 6 hollow beams attached to wall, all containing live roaches. 3 live roaches on bottom shelf of prep table closest to three compartment sink. 15+ live roaches inside torn gasket on reach in cooler that's not in use across from cook line. **Warning** - From follow-up inspection 2025-08-22: At callback observed; 3 live roaches between tile and concrete wall in back kitchen area behind standing reach in cooler. 3 live roaches in very bottom corner between gaskets and door frame of standing reach in cooler in back kitchen area. 10+ live roaches between water piping and metal joint under hand wash sink next to three compartment sink. 1 live roaches in on wall behind standing reach in cooler in back kitchen area. **Admin Complaint**
35A-05-4
55
Aug 21, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Apr 8, 2025
Routine - Food
No violations found.
100
Mar 31, 2025
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bag store in pot with yellow rice, employee removed **Corrected On-Site** **Warning**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 60f butter 57f. Discarded **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 123f cooked white rice 98f cooked yellow rice 109f cooked yams 99f cooked macaroni and cheese, discarded **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Not removed but not accessible, water turned off unable to make accessible at time of inspection **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels both handsink, provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at both hand sinks in kitchen.provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in back area next to triple sink **Warning**
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in glass cooler with sour cream and butter and raw shell eggs. Employee placed a thermometer inside **Corrective Action Taken** **Warning**
05-09-4
41
Feb 3, 2025
Routine - Food
No violations found.
100
Jan 23, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any proof of approved food handler training for any employees. **Warning** - From follow-up inspection 2025-01-23: Observed establishment in middle of food handler training at time of callback. Extension given. **Time Extended**
53B-01-5
90
Nov 19, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened package of raw shrimp stored with opened package of ready to eat peppers. Person in charge began rearranging food items to properly separate. **Corrective Action Taken** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of cooked yams next to steam table next to hand wash sink at temperature of 72F. Person in charge stated it was cooked an hour prior and voluntarily discarded. Cooked yams (72F - Hot Holding) **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any proof of approved food handler training for any employees. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one employee on cook line person in charge stated was hired 30 days prior with no employee reporting agreement. Inspector provided reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind on premises. Person in charge stated chlorine was being delivered today and they use single service plastic utensils for customers. **Corrective Action Taken**
22-38-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in kitchen above reach in cooler in disrepair. **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table with large piece of corner missing and has grooves and is no longer easily cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on small shelf near stove next to single service items.
40-06-5
Basic - No copy of latest inspection report available. Observed person in charge unable to provide copy of latest inspection.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; hood filters soiled with grease build up. Handle on reach in cooler soiled. **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths stored on prep shelf across from stove and in container near three compartment sink.
21-10-4
39
May 20, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler by triple sink, raw chicken placed over raw shrimp. Employee moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk that was opened four days prior, per manager was not labeled. Manager added label. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board in kitchen has mold-like substance on it.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. At flour container in kitchen, bowl used as scooper.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling of kitchen is peeling and in disrepair. **Repeat Violation**
36-32-5
Basic - Equipment in poor repair. Next to triple sink, reach in freezer door in disrepair and hanging off hinges. Operator stated he has planned to discard.
14-11-5
Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor and walls throughout kitchen soiled with old food and build up.
36-73-4
Basic - Floors not maintained smooth and durable. Floor where triple sink is located has raw concrete showing. **Repeat Violation**
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to triple sink has excess ice build up. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored sugar container, scooper handle in direct contact with product. Operator lifted scooper handle. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer has build up of grease.
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. In room where triple sink is located, fan that leads to outside not sealed properly. Light visible. **Repeat Violation**
35B-04-4
45
Mar 4, 2024
Routine - Food
No violations found.
100
Jan 3, 2024
Routine - Food
5 critical violations. 6 major violations. 11 minor violations.
View 22 violations
High Priority - 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 employee handling cell phone then handling food without washing hands.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in establishment. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bag of cooked rice in reach in cooler was stored in a to go bag.
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was placed over raw shrimp in reach in cooler in back room by triple sink.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ox tail, retemp (95F,177F) rice, retemp (122F, 185F) cabbage, retemp (130F, 186F - Hot Holding) In kitchen area, person in charge was able to reheat and bring back to temp. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all hand wash station in establishment. Person in charge turned on air dryers. **Corrective Action Taken**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk in reach in cooler had no date marking.
02C-03-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes bleach, only has ph strips during inspection.
16-32-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Establishment unable to provide CFM. **Warning**
53A-02-7
Intermediate - No running water at three-compartment sink. No water at three compartment sink and hand wash sink in back room by triple sink. Water turned off. Employee turned on by end of inspection.
27-09-4
Intermediate - No soap provided at handwash sink. At all hand wash station in establishments. Person in charge provided soap. **Corrective Action Taken** **Repeat Violation**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not self close. **Repeat Violation**
32-04-4
Basic - Cardboard box used as garbage container. In back room by triple sinks.
33-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Paint peeling in back room by triple sink.
36-32-5
Basic - Equipment in poor repair. Knife located in back room by triple sink has chip in it. Pot lid above the triple sink is duct taped together. Reach in freezer door by triple sink is off its hinges. Bottom of reach in freezer is in disrepair.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Cold handle of hand wash station in back room by triple sink does not turn. Missing faucet head at triple sink in back room.
29-09-4
Basic - Floors not maintained smooth and durable. Behind triple sink in back room, the floor tiles is in disrepair and build up is accumulating.
36-11-4
Basic - Food stored on floor. Bag of potatoes were stored on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. The reach in freezer in the kitchen has large ice build up.
14-69-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. The fan that leads to outside in back room by triple sink is not sealed. The A/C unit in same room is not sealed properly. Light visible.
35B-04-4
Basic - Unnecessary items stored in garbage enclosure. Large amount of building material as well as old equipment.
33-30-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in kitchen/prep area is stored in bucket, not stored to dry.
42-01-4
15
Dec 1, 2023
Complaint Full
No violations found.
100
May 2, 2023
Complaint Full
No violations found.
100
May 1, 2023
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In four door reach-in cooler at cook line, cooked goat (105F - Cooling). Goat cooked yesterday per employee. **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects at back handwash sink. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In four door reach-in cooler at cook line, cut cabbage (67F - Cold Holding); cheese (59F - Cold Holding); sour cream (57F - Cold Holding);); rice (60F - Cold Holding); beef (61F - Cold Holding); salmon (59F - Cold Holding); milk (62F - Cold Holding). All items in cooler overnight per employee. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Grater in back handwash sink. Employee moved. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line missing soap and paper towels. Handwash sink at back kitchen missing paper towels. Handwash sink at bar missing paper towels.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has form, no employee signatures. **Repeat Violation**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sinks in outside restrooms and bar, no hot water. **Repeat Violation**
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Outside mens restroom door missing closer.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing in inside unisex restroom and outside womens room. **Repeat Violation**
32-12-5
Basic - Faucet/handle missing at plumbing fixture. Handwash sink at cook line missing cold water handle. **Repeat Violation**
29-09-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall at cook line soiled . Floor at fryers has grease build up.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves at cook line soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line has build up. Lower shelf of prep table at cook line soiled and food debris.
23-03-4
32
Feb 14, 2023
Routine - Food
2 critical violations. 7 major violations. 11 minor violations.
View 20 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm, test strip dark blue then it turned white, explained to employee
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f chicken and 130f cabbage by steam table, explained time as public health control, mgr reheated it to 165f **Corrective Action Taken**
03B-01-6
Intermediate - 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.
11-07-5
Intermediate - Certified food manager unable to answer basic questions about allergens.
53A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave one **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by cook line. Mgr turned it on **Corrected On-Site**
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dining area and kitchen
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Gasket torn in 4 door cooler
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Hand sink by cook line, cold water handle missing **Repeat Violation**
29-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line, stove guard and shelf, stove top too **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By steam table, cook line **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf **Repeat Violation**
02D-01-5
21
Frequently Asked Questions
When was Royale Cafe last inspected?
The most recent health inspection at Royale Cafe on file is from Oct 24, 2025. The public record contains 17 inspections in total.
What is the most common violation at Royale Cafe?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited four times, more than any other issue at Royale Cafe.
How does Royale Cafe compare to other restaurants in Jacksonville?
Royale Cafe most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Royale Cafe's inspection record improved over time?
Yes. Recent inspections at Royale Cafe have averaged around one violation per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Royale Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Royale Cafe inspected?
Based on the inspection history on file, Royale Cafe is inspected around six times per year on average.
Nearby Restaurants