Royal Palms
Last inspected: Mar 30, 2026
86
Score
Royal Palms appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 30, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Among Largo restaurants, the typical score is 75; Royal Palms is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Provided printed copy of procedure to operator. **Corrected On-Site**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fam guard in walk in cooler accumulated with dust.
23-03-4
86
Dec 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - No Heimlich maneuver/choking sign posted. Provided choking poster to operator and they posted on wall. **Corrected On-Site**
51-13-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in dish area wet nesting on the shelf.
24-08-4
90
Jan 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Container of medicine improperly stored. During inspection observed cold and flu medication stored on shelf of dish pit next to clean cups. Employee moved. **Corrected On-Site**
41-07-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves rusted.
22-31-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage container on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods, cell phone on prep table. Employee moved.
40-06-5
70
Aug 26, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler sliced cheese (50F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (46F - Cold Holding); cut tomatoes (47F - Cold Holding) Moved items to walk in freezer sliced cheese (43F - Cold Holding); chicken salad (38F - Cold Holding); tuna salad (39)F - Cold Holding); cut tomatoes (37F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Big mixer **Corrected On-Site**
22-02-4
Basic - Light shield damaged/in disrepair. Near three compartment sink
38-01-4
74
Mar 4, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line. eggs (48F - Cold Holding); Poultry (50F - Cold Holding); chicken salad (50F - Cold Holding); tuna salad (49F - Cold Holding); sliced cheese (49F - Cold Holding); Plant Foods (49F - Cold Holding); Dairy (50F - Cold Holding) Temperature of unit is 55 degrees Fahrenheit. Recheck temperature of cooler was 40 degrees Fahrenheit. Chef pulled all TCS items to walk in freezer. Retemp eggs (43F - Cold Holding); Poultry (43F - Cold Holding); chicken salad (41F - Cold Holding); tuna salad (42F - Cold Holding); sliced cheese (42F - Cold Holding); Plant Foods (38F - Cold Holding); Dairy (43F - Cold Holding) **Corrected On-Site**
03A-02-5
86
Oct 20, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation without washing hands. Employee touched apron then touched raw chicken that he was preparing without a hand washing. Manger educated **Corrective Action Taken**
12A-28-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary was 150ppm. Manager fixed 200ppm. **Corrected On-Site**
22-43-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach not labeled in prep area. Manger labeled **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill cook line. Manger moved **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook had wet wiping cloth at cook line not stored sanitizer bucket.
21-12-4
61
May 10, 2023
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter for tale services was in cooler back in cooler after breakfast service for more then four hours was at temp 66 temp. Discussed options for use provided handout for time in a public health control.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 66 stop sale Sliced cheese 45 manager placed cheese uncovered in walk in cooler. sausage links (109F - Hot Holding); voluntarily discarded end of breakfast sausage Patties (112F - Hot Holding) voluntarily discarded end of breakfast
03A-02-5
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 operator sweep floor then touched handles without hand washing.
12A-13-4
Basic - Working containers of food removed from original container not identified by common name. Panco bread crumbs with only half labeled. **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. In cook line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In 3 compartment sink area.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Behind the cook line was soiled
36-73-4
Basic - Floor tiles missing and/or in disrepair. Near dishwasher
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of large ice machine put on top of ice machine manager. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tested standing water on cook line at 103 F. Educated operator took tin and replaced with new tin. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.in back prep area. Manager grabbed and put in laundry **Corrected On-Site**
21-04-4
41
Sep 21, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
43
Frequently Asked Questions
When was Royal Palms last inspected?
The most recent health inspection at Royal Palms on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Royal Palms?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Royal Palms.
How does Royal Palms compare to other restaurants in Largo?
Royal Palms most recently scored 86 out of 100, which is higher than the Largo average of 75.
Has Royal Palms' inspection record improved over time?
Results have been roughly steady. Inspections at Royal Palms have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Royal Palms 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 Palms inspected?
Based on the inspection history on file, Royal Palms is inspected around two times per year on average.
Nearby Restaurants