Royal Lakes Restaurant
Last inspected: Mar 31, 2026
90
Score
Royal Lakes Restaurant has been inspected 14 times since 2022. Inspectors last stopped by on Mar 31, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The file should reassure diners considering a visit.
14
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan. **Warning** - From follow-up inspection 2026-03-24: Person in charge needs more time to submit. **Time Extended** - From follow-up inspection 2026-03-31: Operator needs more time to submit. **Time Extended**
03G-50-1
90
Mar 24, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Observed white substance in sanitizing line, no liquid moving through line when primed. Person in charge will utilize triple sink for sanitizing until unit can be serviced. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-24: Person in charge needs more time to make repairs. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan. **Warning** - From follow-up inspection 2026-03-24: Person in charge needs more time to submit. **Time Extended**
03G-50-1
78
Mar 23, 2026
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee in kitchen held on counter at 80-86F. Recommend holding on time. Person in charge moved to reach in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area reach in cooler in chat area cheese, butter, potato, potato at 44-48F. Per person in charge items were moved from walk in cooler less than 2 hours ago. Ambient temperature of unit 45-53F during inspection. Person in charge over all time/temperature control for safety items out of reach in cooler and will not utilize until holding at 41F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Observed white substance in sanitizing line, no liquid moving through line when primed. Person in charge will utilize triple sink for sanitizing until unit can be serviced. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb above mop sink missing vacuum breaker. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed items in back hand wash sink by dishmachine. Sink blocked by storage of large equipment and bags of onions. Person in charge made accessible. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at back hand wash sink by triple sink. Person in charge provided. Also, paper towels missing from back and front counter hand wash sink. **Corrective Action Taken**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan. **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working on site for approximately 6 months with no proof of employee training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple time/temperature control for safety items made 2 days ago per person in charge with no date mark. **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floors with food debris accumulated along walls in kitchen, storage areas. Two ceiling tiles in back prep area are porous.
36-73-4
Basic - Food stored on floor. Sugarcane stored in contact with floor in walk in cooler. Person in charge raised. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in small, reach in cooler on shelf under prep table.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in water in crockpot at 90F. Unit was turned off. Person in charge turned back on. **Corrective Action Taken**
10-07-4
Basic - Open condiments provided for self-service not properly protected. Self service mouthwash has no hinged lid.
08B-04-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in dry bulk goods. Person in charge began removing. **Corrective Action Taken** **Repeat Violation**
14-01-5
25
Mar 21, 2025
Routine - Food
No violations found.
100
Mar 20, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter left out at room temperature overnight per person in charge at 73F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter left out at room temperature overnight per person in charge at 73F.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on cooktop. Person in charge killed and discarded. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose Bibb on wall above mop sink. Missing vacuum breaker on threaded faucet at mop sink.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment by triple sink. Person in charge made accessible. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front and back hand wash sink. Person in charge provided at front hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several tcs items made more than 24 hours ago missing date mark. Person in charge date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several bottles containing purple chemical unlabeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Sugar cane, cabbage stored on floor in walk in cooler.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Several dry goods have bowls with no handles as scoops.
14-01-5
Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Self serve silverware at tables not inverted.
24-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching product in dry goods in dry storage.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side hood with grease buildup.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Several bulk items in dry storage missing labeling. Person in charge labeled during inspection. **Corrected On-Site**
02D-01-5
27
Jul 31, 2024
Routine - Food
No violations found.
100
Jun 3, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at hose bibb at mop sink. Person in charge states has ordered.
29-42-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get hot water at hand wash sink in women's restroom. Water at 72F. Also, no hot water at mop sink.
27-16-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quatanery ammonium test strips. Person in charge states utilizes in triple sink.
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership. Has added ice cream freezer, will be making milkshakes at front counter. Hand wash sink has been added. Also, at old beverage station. Establishment has added prep table with tabletop oven and sandwich press. Hand wash sink has been to area. **Warning**
51-16-7
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Small hole in ceiling in kitchen over clean dishware.
36-32-5
61
Oct 19, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing toxic substance stored next to sugar containers at front host are? Employee removed spray bottles of cleaners to properly store. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (50F - Cold Holding) in glass door reach-in cooler in front service line. Operator stated the server had it out during lunch. Operator stated he will keep cream in cooler to chill. Also, cooked tofu (48F - Cold Holding) in top of flip top reach-in cooler. Observed that tofu was stored higher than the fill line of cooler. Operator removed half of the tofu in pan to help chill tofu. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw pork-neither product commercially packaged. Operator removed chicken to properly store. **Corrected On-Site**
08A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator ran multiple cycles and unable to get sanitizer to 100ppm. Temp of water 151F. Operator stated he will call to have machine serviced. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Containers of medicine and rubbing alcohol stored next to teas in front service area. Operator removed bottles of medicine and rubbing alcohol to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers on cook line soiled/ stained. Also, blade and surrounding area of slicer soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on front service line used to store bucket of wet towels. Operator removed bucket from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at hand wash sink on cook line next to reach-in cooler unable to dispense paper towels. Also, no paper towels at hand wash sink in prep area. Operator replenished paper towels in prep area and rethreaded paper towels in dispenser on cook line. **Corrected On-Site** **Repeat Violation**
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 unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Employees on duty filled out health form during this inspection. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on stand in dining area. Employee labeled spray bottle of cleaner. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in warewashing area missing/ in disrepair **Repeat Violation**
36-17-5
Basic - Food stored on floor. Tub of wrapped food stored on floor in walk-in-cooler under shelf. Also, tub with foods stored under shelf in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in-cooler soiled. Also, gasket on walk in freezer and reach-in cooler in prep area soiled.
23-03-4
25
Aug 9, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Establishment removed/covered/defaced closure sign posted by the division. Drove by establishment and EO closure stickers that were on both restaurant entry doors were covered. One covered with a green folder and the 2nd door had a sign over the closure sticker that stated "Close due to kitchen emergency. Discussed with operator during closure that the sign could not be covered or removed. Discussed again today to operator that closure sign cannot be covered or removed.
50-07-4
86
Aug 8, 2023
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator primed machine and ran a couple of cycles and retested at 100Ppm **Corrected On-Site**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 27 live roaches in the following areas: 4 live roaches under grill 3 live roaches by hand wash sink at front service area 1 live roach between two cabinets in front service area 3 live roaches on floor below hand wash sink at cook line 3 live roaches in prep area 13 live roaches in warewashing area under equipment and triple sink. Operator was trying to kill some as they were pointed out to operator. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried tofu (46F - Cold Holding); cooked chicken (44F - Cold Holding) in top of flip top reach-in cooler across from wok station. Operator stated lid was opened during lunch. Operator closed lid to chill items. **Corrective Action Taken**
03A-02-5
High Priority - Container of medicine improperly stored. Bottle of medicine stored next to container of sugar at prep table. Operator removed bottle of medicine. **Corrected On-Site**
41-07-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler on cookline and prep area soiled/ stained. Also, soda nozzle for Dr Pepper at soda dispensing machine soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cookline. Also, unable to dispense paper towels At hand wash sink at front service line.
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 unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored behind hot water for tea machine. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline and microwave in prep area soiled.
22-08-4
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in warewashing area in disrepair
36-17-5
Basic - Floor soiled/has accumulation of debris. Floor under equipment throughout cookline, dry food storage area soiled/ grease and debris build up
36-73-4
Basic - Dead roaches on premises. Observed approximately 50 dead roaches in the following areas: 20 dead roaches under warewashing machine and surrounding area 6 dead roaches under containers in dry food storage 14 dead roaches under grill area 3 dead roaches under steamer 7 dead roaches in cabinet at front service area. Employees started to clean up and discard dead roaches during this inspection. **Corrective Action Taken** **Warning**
35A-03-4
27
Apr 5, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator stated the bucket just got emptied from the sanitizer. Discussed with operator to fill one of the sinks at the triple sink for sanitizer and sanitize in sink until he gets sanitizer chemical for warewashing machine. Operator had employee start to set up sink with water and bleach **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork dumplings not commercially packaged stored over ready to eat strawberries in walk in freezer. Operator removed strawberries to properly store. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to plastic bucket with soy sauce. Operator removed the spray bottle of cleaner to properly store **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front service line used to dump beverages. Debris from teas in hand wash sink **Repeat Violation**
31A-11-4
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 unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
11-26-1
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored in container on front service line stored with food contact surface faced up. Operator inverted silverware. **Corrected On-Site**
24-18-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door Reach-in cooler in front service area soiled
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin and white deflector plate inside ice machine soiled
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of walk in freezer soiled. Also, fan covers in walk-in-cooler soiled/ dusty. Also, multiple filters in hood system above wok station soiled
23-03-4
Basic - Food stored on floor. Two containers with wrapped meats stored on floor under bottom shelf in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on cutting board of reach in cooler across from wok station. Operator removed employees cell phone to properly store **Corrected On-Site**
40-06-5
35
Nov 14, 2022
Complaint Partial
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used as dump sink. Discussed with Operator. Operator cleaned out sink. **Corrective Action Taken**
31A-11-4
Basic - Food stored on floor. Bag of onions on floor near walk-in-cooler. Also, multiple sealed bags of food stored on floor in walk in freezer
08B-38-4
Basic - Dead roaches on premises.One dead roach observed in hand wash sink at cook line. Operator discarded roach and cleaned sink **Corrected On-Site**
35A-03-4
82
Nov 1, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts, ambient temperature of shelled eggs, tofu, cut cabbage, cooked chicken (52-61F - Cold Holding) in flip top reach-in cooler across from wok station. Employee stated items went in cooler around 11am. Observed flip top reach-in cooler fan not blowing. Operator arrived and had employee put ice on items to chill. Operator stated cooler was recently worked on last week. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-11-01: At callback bean sprouts 47F. Observed sprouts stored above chill line of reach-in cooler. Operator removed some sprouts out of pan to chill **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from stove soiled/ stained. Also, cutting board on small reach-in cooler at back side of kitchen soiled/ stained. - From follow-up inspection 2022-11-01: At callback no change **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on glass door reach-in cooler near walk in freezer torn. Also, gasket on reach in deep freezer near warewashing machine torn. Also, handle of flip top reach-in cooler in disrepair/ missing. **Repeat Violation** - From follow-up inspection 2022-11-01: At callback no change **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler soiled. Also, gasket on reach-in dumpling cooler soiled. Also, filters in hood area soiled. - From follow-up inspection 2022-11-01: At callback no change **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate in ice machine soiled. - From follow-up inspection 2022-11-01: At callback no change **Time Extended**
22-20-5
67
Frequently Asked Questions
When was Royal Lakes Restaurant last inspected?
The most recent health inspection at Royal Lakes Restaurant on file is from Mar 31, 2026. The public record contains 14 inspections in total.
What is the most common violation at Royal Lakes Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Royal Lakes Restaurant.
How does Royal Lakes Restaurant compare to other restaurants in Jacksonville?
Royal Lakes Restaurant most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Royal Lakes Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Royal Lakes Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Royal Lakes Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Royal Lakes Restaurant inspected?
Based on the inspection history on file, Royal Lakes Restaurant is inspected around four times per year on average.
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