ROYAL SUSHI

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cook line crack eggs, then handled clean utensils and to go container. Employee was coached and washed his hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels under in zucchini container in walk in cooler. Operator replaced with food grade paper towels. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Used for multiple items in walk on freezer

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp, beef and chicken in top of make table stored over ready to eat foods in bottom of make table Operator double panned raw items in top of make table. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in walk in freezer. Operator Removed Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink instead of hand wash sink. Coached employee to wash hands in hand sink only Corrected On-Site

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 had employees on shift sign Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most prepped items throughout establishment not date marked

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Yun and Rongting.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in pan of raw beef in make table. Operator removed pan Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Tank on front counter between soda machine and tall reach in cooler

Basic - Cutting board has cut marks and is no longer cleanable. On fish display area Repeat Violation

Basic - Equipment in poor repair. Gaskets torn in reach in cooler under fish display Repeat Violation

Basic - Floor soiled/has accumulation of debris. In walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. On oven door handles. Operator removed Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in cup of water steam table. Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over cooked chicken in walk in cooler

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with yellow slimy substance in front area - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In kitchen - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler under raw fish display, and tall white Glassdoor reach in cooler in front area in disrepair - From follow-up inspection 2025-09-25: Reach in cooler is empty until fixed, work order placed Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak in walk in cooler. Operator re-educated and move raw steak above raw chicken in walk in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next cook line and dish washer machine not having paper towels at station

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed walking to the kitchen having fly sticky traps filled with dead insects. Operator removed dead trapped and discarded them Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice container and spicy mayo container. Operator remove bowls Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Sauté station 3 door reach in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top cooler soiled. - From follow-up inspection 2025-02-03: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. - From follow-up inspection 2025-02-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves starting to rust. - From follow-up inspection 2025-02-03: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline in kitchen. Repeat Violation - From follow-up inspection 2025-02-03: Time Extended

High Priority - Container of medicine improperly stored. Medication stored on top of flip top of make line operator removed Corrected On-Site

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blowing nose in tissue then touch clean pan on stove top

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef and raw chicken over soy sauce and vegetables Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shelled eggs (47F - Cold Holding) stored over fill line in flip top of make line reach in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in sealed bag bearing thawing requirements label

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator began correcting all menus Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired

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. Fully thawed raw tuna in sealed bag bearing thawing requirements label. SEE STOP SALE

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife store in between crack line and prep table operator removed Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front side of fryers operator removed Corrected On-Site

Basic - Stored food not covered. White granular in large white tubs no cover Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table of sushi make counter

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm operator remade 50 ppm Corrected On-Site

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed employees hand washing food prep equipment and rinsing without sanitizing at the 3 compartment sink, corrected by placing all items in the Dish Washing Machine Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw beef stored over raw seafood in walk in freezer, corrected Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Boba tea not time marked. Corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in use.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water at 66° holding soiled /used utensils, corrected Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1 dozen carton and one full case Whole raw shell eggs stored over sauces in walk in cooler, repackaged raw chicken stored over cut cleaned vegetables in walk in cooler, all corrected Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of the inspection 7 hourly employees on site without a food manager present. Only one manager certificate for location, manager day off.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Location utilizing TPH guidelines for sushi rice but no written plan on site, inspector emailed copy to operator for future compliance

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin part of ice machine with black mold like substance on side wall.

Basic - Bowl or other container with no handle used to dispense food. 1# bowl used as scoop without handle in eel,sauce. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cardboard box of cleaned food storage items stored directly on floor, corrected Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and beverage items on shelves with and over client items in walk in cooler. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed, wash, rinse and sanitized Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored on upper shelves of walk in cooler over prepped/cleaned vegetables or ready to eat raw sushi items Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Pump bottle at front beverage station not labeled as simple syrup. Corrected Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Employee medicines stored over food prep station on kitchen, corrected Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken repackaged in walk in freezer stored over raw fish items, corrected

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice prepared at 1030 am not time marked, corrected Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on front line on .Saturday, not dated.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on from sushi bar being using to rinse wiping cloths and other items, explained to operator to be used as hand wash sink only.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Romantic roll raw items on menu, not identified, corrected Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.sushi fish removed from freezer on site but not dated when placed in reach in cooler units.

Basic - Bowl or other container with no handle used to dispense food. Bowl in both cooked and dry rice used as scoop with out handle, both corrected Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.corrected Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry food items in kitchen, corrected.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food not stored at least 6 inches off of the floor. Tubs of ginger stored on floor at the sushi station and cases of food stored on floor of walk in freezer, both corrected Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Sushi knives not being sanitized between uses with separate wiping cloth, operator using same wiping cloth for raw, cooked and cutting boards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter in fryer station soiled.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. DeWalt drill used in Food preparation, operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped Knife/ spoons and Forks not inverted that only handles up. Corrected Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen fish /sushi items on counter, corrected. Also found frozen fish thawing in standing water in walk in cooler, corrected by operator Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of Unwashed produce stored over ready to eat prepped food items in walk in cooler,

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer station, wall soiled

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle at sushi bar with clear liquid, not labeled