Royal Palm Golf Club
Last inspected: Dec 17, 2025
74
Score
Inspectors have visited Royal Palm Golf Club 11 times, with records going back to 2022. Royal Palm Golf Club was last inspected on Dec 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “working containers of food removed”, which has been cited three times.
By comparison, the average Naples facility scores 81, putting Royal Palm Golf Club on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Food with mold-like growth. See stop sale. In the make table cooler in front of the grill there is 1/2 gallon of tomato sauce with a mold like substance on it.
01B-07-4
Basic - Bowl or other container with no handle used to dispense food. There is a handleless cup in a bin of flour in dry storage. Operator discarded the handleless cup. **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of the reach-in-cooler in front of the grill.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. There is an unlabeled container of flour in dry storage.
02D-01-5
74
Sep 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. The door gasket of the walk in cooler is damaged. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
14-11-5
95
Sep 8, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler by the dishwasher ham (47F - Cold Holding); cut melon (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator moved all time/temperature control for safety foods to the walk in cooler. **Warning**
03A-02-5
Basic - Equipment in poor repair. The door gasket of the walk in cooler is damaged. **Warning**
14-11-5
82
Feb 6, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are 75 six ounce portions of commercially processed reduced oxygen packages of filly thawed salmon.see stop sale.
01B-13-4
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There is one number 10 can of marinara sauce with a dented rim on the dan rack. See stop sale.
01B-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are 75 six ounce portions of commercially processed reduced oxygen packages of filly thawed salmon.see stop sale.
06-09-1
Basic - Damaged/spoiled/recalled food not properly segregated. There is one number 10 can of marinara sauce with a dented rim on the dan rack. See stop sale.
08B-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put a hat. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. The door gasket on the upright reach in cooler by the walk in cooler are damaged.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. There is s unlabeled bin of flour in dry storage. Operator labeled the flour. **Corrected On-Site**
02D-01-5
58
Sep 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 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 the dishwasher, Dishwasher (Chlorine 100ppm). **Corrected On-Site**
22-41-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage there are unlabeled containers of flour and salt. Operator labeled the containers. **Corrected On-Site**
02D-01-5
82
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pound of thawed raw tuna in reduced oxygen packaging that is marked to be removed from packaging then thaw is in the reach in cooler in the prep area. Per operator the tuba has been thawed for 2 days.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler pans of cooked rice and cooked prime rib are not date marked.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the service area is used as a dump sink.
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pound of thawed raw tuna in reduced oxygen packaging that is marked to be removed from packaging then thaw is in the reach in cooler in the prep area. Per operator the tuba has been thawed for 2 days. See stop sale.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer solution is in the center sink of the triple sink. Operator set up the triple sink in proper order. **Corrected On-Site**
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line in use utensils are held in 72F stand water. Operator moved the utensils to the dish washing area. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
55
Sep 21, 2023
Routine - Food
No violations found.
100
Sep 14, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 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 will wash in the dishwasher and sanitize in the triple sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler near the dishwasher raw tuna is stored over cabbage. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink in the service area.. inspector provided the operator with hand washing signs. **Corrective Action Taken** **Warning**
31B-04-4
70
May 22, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
78
Apr 25, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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 the dish machine, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
High Priority - 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. In the make table cooler by the dish pit chicken salad (49F - Cold Holding). Per operator the chicken salad has been in the make table since the day before.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler by the dish pit chicken salad (49F - Cold Holding). Per operator the chicken salad has been in the make table since the day before. See stop sale. In the servers make table cooler potato salad (46F - Cold Holding); sour cream (46F - Cold Holding). Operator stated that items have not been in the make table for four hours. Operator moved items to the reach in cooler. corrective action taken.
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dishwasher area has frying pans inside of it. Operator removed the frying pans. **Corrected On-Site**
31A-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the drawer cooler under the range commercially reduced oxygen packaged tuna has been thawed inside the un-opened bag.
06-09-1
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. The triple sink is set up, rinse, sanitizer, wash. Operator drained the triple sink and showed the employee the proper order. **Corrective Action Taken**
16-13-5
47
Dec 6, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door under counter cooler in front if the deep fryer raw hamburger is stored over cooked, ready to eat chicken. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the single door upright cooler in front of the cook's line, potato salad (45F - Cold Holding); coleslaw (44F - Cold Holding). Per the operator the items have been in the cooler less than four hours. Operator reduced the temperature of the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. In the can rack in dry storage, not segregated from un damaged cans there are two cans of garbanzos with dented rims. **Warning**
01B-01-4
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. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. **Corrected On-Site** **Warning**
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. In the can rack in dry storage, not segregated from un damaged cans there are two cans of garbanzos with dented rims. See stop sale. **Warning**
08B-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a large buildup of ice in the walk-in freezer under the condenser unit. **Warning**
14-69-4
50
Frequently Asked Questions
When was Royal Palm Golf Club last inspected?
The most recent health inspection at Royal Palm Golf Club on file is from Dec 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Royal Palm Golf Club?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Royal Palm Golf Club.
How does Royal Palm Golf Club compare to other restaurants in Naples?
Royal Palm Golf Club most recently scored 74 out of 100, which is lower than the Naples average of 81.
Has Royal Palm Golf Club's inspection record improved over time?
Yes. Recent inspections at Royal Palm Golf Club have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Royal Palm Golf Club 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 Royal Palm Golf Club inspected?
Based on the inspection history on file, Royal Palm Golf Club is inspected around four times per year on average.
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