Florida Cookery at the James Royal Palm Hotel
Last inspected: Feb 13, 2025
45
Score
Across the available record, Florida Cookery at the James Royal Palm Hotel has six inspections on file, the first dated 2022. Florida Cookery at the James Royal Palm Hotel was last inspected on Feb 13, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to eight violations per visit.
“Old labels stuck to food containers after cleaning” comes up most often, recorded four times in the inspection record.
By comparison, the average Miami Beach facility scores 69, putting Florida Cookery at the James Royal Palm Hotel on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 13, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
Jul 16, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
78
Feb 27, 2024
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over fish at the cook line. The chef moved the eggs to the walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine temperature was under 160°F. The chef set up triple sink. **Corrective Action Taken**
22-49-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the bar. The maintenance man labeled it. **Corrected On-Site** **Repeat Violation**
29-28-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. Observed by the warehouse washing area.
36-36-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Sign provided. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed several containers with different foods not labeled in the dry storage area. **Repeat Violation**
02D-01-5
33
Aug 1, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding); cream cheese (61F - Cold Holding) at the buffet line. As per the manager it was put on the line approximately 30 minutes ago. He put ice on the items for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. Form provided via email. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. The maintenance man dated the filters. **Corrected On-Site** **Warning**
29-28-4
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. Form provided via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher in the sink. The manager poured the water in the hand washing sink. **Warning**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. The chef had the pans separated to air dry. **Corrective Action Taken** **Warning**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hot box gasket soiled. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled. The chef had them labeled. **Corrected On-Site** **Warning**
02D-01-5
37
Apr 7, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneezeguards or proper protection over fruit and pastry items provided at breakfast buffet. **Repeat Violation**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced sausage (46F - Cold Holding); sauteed mushrooms (48F - Cold Holding) due to double panning and food containers not fully submerged in ice, to maintain temperatures at +or- 41F and below, less than 4 hours. Chef added more ice to fully submerge food containers. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested quaternary sanitizer buckets above 500ppm, stored under kitchen prep counters. Manager began to dilute quaternary sanitizer buckets with water. **Corrective Action Taken**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "smoked salmon" and "eggs Benedict" which both menu items contain a raw/ undercooked animal food ingredient, no asterisk or symbol indicating that menu items are covered by the consumer advisory. **Repeat Violation**
02B-01-5
Intermediate - Spray bottle containing toxic substance/cleaner not labeled located behind bar/coffee station. Employee labeled each chemical spray bottle. **Corrected On-Site**
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine at kitchen area, no measuring device for measuring utensil surface temperature provided at the time of inspection.
16-62-1
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples not wrapped, offered at breakfast buffet.
08B-15-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle, stored in a container of ice, located behind bar/coffee counter. Manager discarded cup stored in ice. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable located throughout kitchen prep counters.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees located behind bar/coffee counter.
31B-04-4
Basic - Old labels stuck to food containers after cleaning located on storage shelves near warewashing area. **Repeat Violation**
16-46-4
Basic - Straws/stir sticks provided for customer self-service not individually wrapped or in an approved dispenser located on top counter at bar/coffee station.
25-27-4
33
Nov 8, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bowls of peanut butter, nutella, marmalade and ketchup not provided with a cover or sneezeguards to properly protect food items provided at breakfast buffet area.
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black beans (50F - Cold Holding); sliced ham (47F - Cold Holding) located at top portion of prep cooler, across from kitchen cookline, less than 4 hours. Observed diced pork sausage (50F - Cold Holding) located at omelette station, less than 4 hours. Discussed with Chef that due to double panning and food containers not fully submerged in ice, temperatures are not maintaining. Advised to remove second pan and add more ice to fully submerge all food containers to maintain temperatures at +or- 41F and below. **Corrective Action Taken**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Aj Prasaguet, the person in charge, did not provided proof of Food Manager Certification, at the time of inspection.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items, "smoked salmon plate", "avocado toast" and "eggs Benedict" containing smoked salmon or poached eggs which are raw/undercooked food items, not identified with an asterisk/symbol indicating food items are covered by the consumer advisory.
02B-01-5
Basic - Old labels stuck to food containers after cleaning located on plastic containers, stored on storage shelves at kitchen area. Chef removed all old labeling. **Corrected On-Site**
16-46-4
Basic - Wall and ceiling tiles soiled with accumulated grease, food debris, and/or dust located at hot holding units, across from coffee station at kitchen area.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed small frying pans kept on top shelving above kitchen prep coolers, across from cookline, not kept inverted.
24-05-4
52
Frequently Asked Questions
When was Florida Cookery at the James Royal Palm Hotel last inspected?
The most recent health inspection at Florida Cookery at the James Royal Palm Hotel on file is from Feb 13, 2025. The public record contains six inspections in total.
What is the most common violation at Florida Cookery at the James Royal Palm Hotel?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited four times, more than any other issue at Florida Cookery at the James Royal Palm Hotel.
How does Florida Cookery at the James Royal Palm Hotel compare to other restaurants in Miami Beach?
Florida Cookery at the James Royal Palm Hotel most recently scored 45 out of 100, which is lower than the Miami Beach average of 69.
Has Florida Cookery at the James Royal Palm Hotel's inspection record improved over time?
Yes. Recent inspections at Florida Cookery at the James Royal Palm Hotel have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Florida Cookery at the James Royal Palm Hotel means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Florida Cookery at the James Royal Palm Hotel inspected?
Based on the inspection history on file, Florida Cookery at the James Royal Palm Hotel is inspected around three times per year on average.
Nearby Restaurants