Royal Palms Resort & Spa
C°Also operating here: T. Cook's (under this county permit)
5200 E Camelback Rd, Phoenix 85018
Food Establishment - Eating & Drinking · Permit FD-62032
Mediterranean — Royal Palms courtyard dining roomWebsite
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history11 on record
2026
Aug 26, 2026Routine2 priorityall corrected on siteC°
Discussed condition of canned foods.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
In hot well on the cook line near the expo station observed cooked pork sausage/130°F and cooked chicken sausage/115°F.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the PIC it was determined the sausages were hot holding since 6:30AM (2+ hours). PIC discarded the sausages at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the meat walk in refrigerator observed a pan of cooked short rib date marked 8/17. In the main walk in refrigerator observed house made salsa rojo date marked 8/13.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
May 19, 2026Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed French toast mix (raw egg)/ 63°F, liquid waffle & pancake mix (contains dairy)/62°F in the top section of prep refrigerator across from the grill.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC discarded the French toast mixes at time of inspection, time above 41°F could not be determined. The pancake and waffle batter was out for 2 hours according to the PIC and was placed in a deep ice bath to rapidly cool. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed tomato bisque/53°F cooling in a Cambro more than 4 inches deep in the walk in refrigerator.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. After discussion with the person in charge it was determined the bisque was made this morning and had been cooling for less than 6 hours. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.
Jan 28, 2026Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Discussed frozen desert/gelato manufacturing, provided guidance document. Discussed cooling methods for cooked TCS foods.
Inspector's notes
Observed high temperature dish machine being used to wash dishes at time of inspection. After running the dish machine three times observed maximum water temperatures with irreversible thermometer at 153.7°F , 155.3°F , and 141.4°F .
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC made service call at time of inspection. Food contact surfaces sanitized at three compartment sink at time of inspection. Dish machine will be converted to low temperature chlorine machine or establishment will utilize three compartment sink to sanitize food contact surfaces until dish machine is serviced. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed two bottles of wine stored in the bar ice well in contact with ice used as an ingredient for drinks (ice scoop in the ice).
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PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. The bottles were removed from the ice and the ice was discarded. Corrective Action: Corrected at time of inspection.
2025
Sep 15, 2025Routine1 priority2 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed the top portion of cooler on the cook line with an ambient temperature of 64*F. The cooler contained TCS items including cooked diced chicken, sliced tomatoes, and sliced cheese. With inspector probe thermometer the product measured 45*F, 50*F, and 48*F respectively. Chef stated that the they had just switched the line over for lunch and the product had only been in the cooler for approximately 30 minutes prior to inspection. Chef removed product to walk-in cooler to bring product back to 41*F at time of inspection. Discussed with Chef that the cooler should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed leak in the bar area under the ice bin area at the end of the bar. Chef called for service at time of inspection. Discussed with chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Jun 30, 2025Routine3 coreA°
No County legal action will result from this inspection.Discussed date marking. Discussed shell fish tags.
Inspector's notes
Observed 2 bags of raw sea bass thawing in the cook line drawer still in its original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
Inspector's notes
Observed excessive organic matter build up on the fan guards in the walk-in produce cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.
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4-101.19 - Core: Nonfood-Contact Surfaces
Inspector's notes
Observed leak under the dish pit scrub down area. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Feb 13, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed cooling methods.
2024
Nov 18, 2024Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Updated menus have been uploaded.
Inspector's notes
Observed portion of wall and baseboard exposed under the sink at the dish machine. Discussed with Chef that all walls and junctures should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
Nov 12, 2024Routine1 foundation1 coreB°
No County legal action will result from this inspection.Discussed date marking.
Inspector's notes
Observed several items on the menu that were missing an asterisk next to the item that identifies the item as an item that can be served undercooked. The items included a burger and chilaquiles. Discussed with Chef that all items that can be served undercooked should be identified as such. A re-inspection will be conducted on 11/21/2024. Corrective Action: Correct prior to re-inspection.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Inspector's notes
Observed portion of wall and baseboard exposed under the sink at the dish machine. Discussed with Chef that all walls and junctures should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
Mar 21, 2024Routine1 priority1 foundation2 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Discussed in use utensils.Discussed consumer advisory.Inspected with RS#1225No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 1,Signer: Lee Hillson
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Observed backlog of shell stock tags, multiple tags had no record of when the last animal was sold. Chef instructed staff on correct process at time of inspection. Discussed with Chef that all shell stock tags should have the date that the last animal was sold. Correct By: Corrected At Time Of Inspection
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed beverage dispenser nozzle in bar that had excessive organic matter inside the nozzle. Chef had staff member clean at time of inspection. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed container of tuna salad mix in walk-in cooler dated 3/18/2024. Date of inspection was 3/21/2024. With inspector probe thermometer the tuna salad measured 42*F-48*F. Chef voluntarily discarded product at time of inspection. Discussed with Chef that acceptable cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak under faucet at dish washer prewash station. Observed leak under faucet at sink at the end of the cook line. Discussed with Chef that all equipment should be maintained in good condition. Correct By: Correct Prior To Next Routine Inspection
2023
Dec 19, 2023Advisorynot scoredclean
No County legal action will result from this inspection.The establishment voluntarily attended the Department’s virtual Active Managerial Control class on 12/19/2023. Please note that this does not count towards any future legal action requirements.
Sep 19, 2023Routine1 coreA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed consumer advisory asterisks for the menu.Discussed shellstock dating. No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Food Manager Licenses: 1,Signer: Kay Barili
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed gaskets on the cook line drawers that were damaged and contained excessive organic matter in the grooves. Discussed with Chef that the cleaning frequency should be increased to prevent accumulation of soil build up. Discussed with Chef that gaskets that are torn should be maintained in good condition to ensure proper sealing and protection of food. Correct By: Correct Prior To Next Routine Inspection
This address holds 4 food permits
Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
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- 95Funky Frida'sA°4910 E Indian School Rd · 1.3 km away
- 93O.H.S.O. Brewery + DistilleryB°4900 E Indian School Rd · 1.3 km away
- 92JT's Bar & GrillA°4829 E Indian School Rd · 1.4 km away
- 97SafewayA+4750 E Indian School Rd · 1.4 km away
- 98AFC SushiA°4750 E Indian School Rd · 1.4 km away
- 85The Bread and HoneyB°4801 E Indian School Rd · 1.5 km away
- 84Dirtbags PhoenixA°4801 E Indian School Rd · 1.5 km away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →