This is where we call out restaurants that rack up 30 or more violations on a single inspection because if you hit 30 or more, consumers need to know.
This week, we have two.
Royal Palm Grill & Deli in Homestead has been inspected 14 times since July 2023, six of those required a follow-up, and records show Royal was ordered shut in 2024 for a roach issue.
Recently, 35 violations.
Over in Miami Beach, Coyote Taqueria on Collins Avenue also makes the list.
Records show since November 2023, Coyote has been inspected 7 times and “met inspection standards” for all of them until now.
31 violations on a recent inspection.
Thirty or more violations is not bad luck, it’s a choice, and it’s unacceptable. You have to do better.
**ROYAL PALM GRILL & DELI
806 N. KROME AVE.
HOMESTEAD
INSPECTION DATE 5/28
35 VIOLATIONS FOUND
ALSO ORDERED SHUT (ROACH ISSUE)
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation.”
“Buildup of food debris/soil residue on equipment door handles. Observed at cook line.”
“Ceiling tile missing. Observed ceiling tile missing above prep table with prep sink.”
“Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed bread toaster stored next to handwash sink at front counter exposes to splash.”
“Clean utensils stored between equipment and wall. Observed knives stored under slicer in the kitchen with old food debris under.”
“Dead roaches on premises. Observed 1 dead roach on floor across prep sink. Observed 1 dead roach on floor in front of reach in cooler at dry goods storage area.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Red Bull stored on white cutting board across the cook line in the back kitchen.”
“Employee with no beard guard/restraint while engaging in food preparation.”
“Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked together not properly air dried under prep table with prep sink.”
“Floor area(s) covered with standing water. Observed in the back kitchen.”
“Floor soiled/has accumulation of debris. Observed floor under cooking equipment and cold holding coolers soiled.”
“Food stored on floor. Observed 1 case of oil stored on floor under the handwash sink near the dishwasher.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer near walk in cooler. Observed at reach in freezer near restroom. Repeat Violation.”
“In-use tongs stored on equipment door handle between uses. Observed at oven door in the back kitchen.”
“In-use wet wiping cloth/towel used under cutting board.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior hood filters soiled with accumulated dust.”
“Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open water bottle stored at reach in cooler near walk in cooler. Repeat Violation.”
“Single-service articles improperly stored. Observed box of cups stored on floor at dry goods storage area.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation.”
“Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.”
“Wiping cloth sanitizing solution stored on the floor. Observed under prep table across the triple sink.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee charged customer and then proceeded to scoop ice. No handwash.”
“Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.”
“Employee rubbed hands together for less than 10-15 seconds while washing hands.”
“Employee washed hands with cold water.”
“Employee washed hands with no soap.”
“Live, small flying insects found. Observed approximately 7+ live flies landing on unwashed tomatoes at dry goods storage area. Observed approximately 10+ live flies flying and landing on unwashed onions at dry goods storage area.”
“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. Observed diced tomatoes (46F - Cold Holding) at reach in cooler across oven. As per operator for more than 6 hours. Observed rice (47F - Cold Holding) at reach in cooler across oven. As per operator for more than 24 hours.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (46F - Cold Holding) at reach in cooler across oven. As per operator for more than 6 hours. Observed rice (47F - Cold Holding) at reach in cooler across oven.”
“Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm).”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed baking sheets used to bake corn bread heavily soiled with old grease.”
“Handwash sink used for purposes other than handwashing. Observed handwashing sink used to store clear cup at front counter.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink near the dishwasher.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodle soup at reach in cooler near walk in cooler not date marked. As per kitchen manager for less than 7 days.”
**COYOTE TAQUERIA
1351 COLLINS AVE.
MIAMI BEACH
INSPECTION DATE 5/27
31 VIOLATIONS
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Accumulation of debris on exterior of ware washing machine.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pan not inverted at cook line.”
“Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC at cook line and WIC at 50F.”
“Cutting board has cut marks and is no longer cleanable. Repeat Violation.”
“Floor soiled/has accumulation of debris. Repeat Violation.”
“Food stored on floor. Observed raw chicken container on floor inside WIC.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.”
“No handwashing sign provided at a hand sink used by food employees. Observed at bar area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside RIC soiled. Repeat Violation.”
“Standing water in bottom of reach-in-cooler.”
“Straws provided for customer self-service not individually wrapped or in an approved dispenser.”
“Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed at 3 compartment sink.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food.”
“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. Observed cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding) at reach in cooler by cook line HWS. As per chef from previous day. Observed cooked beef (50F - Cold Holding); cooked chicken (52F - Cold Holding); raw chicken (52F - Cold Holding); pico de gallo (50F - Cold Holding) inside WIC as per chef from previous day.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding) at reach in cooler by cook line HWS. As per chef from previous day. Observed cooked beef (50F - Cold Holding); cooked chicken (52F - Cold Holding); raw chicken (52F - Cold Holding); pico de gallo (50F - Cold Holding) inside WIC as per chef from previous day.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (119F - Hot Holding); cheese sauce (126F - Hot Holding); cooked corn (120F - Hot Holding) at steam table, as per chef from an hour prior.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of minimum cold holding temperature.”
“Equipment drain line draining into handwash sink. Observed at bar area.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed slicer soiled. Repeat Violation.”
“Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed HWS removed at end of cook line.”
“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Repeat Violation.”
“No plan review submitted and approved - renovations were made or are in progress.”
“Observed mop sink removed and replaced with oven.”
“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. Observed employees Franco Peladez , Amanda Diaz hired 3 months prior.”
“No soap provided at handwash sink. Observed at bar area.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans, cooked chicken, cooked pork inside WIC with no date marked, as per employee from previous day. Repeat Violation.”
“Spray bottle containing toxic substance not labeled. Observed cleaning spray at bar area unlabeled.”
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