ROYAL ASIAN BISTRO

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Food placed in soiled container/equipment. Chicken card board box, in walk in cooler used to store cut broccoli. Operator removed.

High Priority - Medicine not labeled properly. Tylenol on shelf above sushi bar low boy unit. Operator relocated . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over spicy mayo container at sushi bar, Operator relocated , 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 fish stored on tray on rolling cart over cheese wontons in walk in freezer. Operator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table upper level , filled pass fill line egg rolls (43-51F - Cold Holding)/3 hours. Operator relocated . Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Chained placed. Corrected On-Site

Basic - Dead roaches on premises. 1- dead roach on cook,one corner of floor under hand sink. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease ,

Basic - Wall behind dish machine soiled with accumulated grease, food debris, and/or dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken (66-72F - Cooling)/2 hours, 2nd reading 43F . Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Mano at sushi bar low boy unit. Operator relocated , Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen table top chicken tenders (56F - Cold Holding)/10 minutes . Operator placed in cooler . -Cook line make table unit Stacked egg rolls (43-46F - Cold Holding)less than 4 hours. . Operator reduced amount. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at cook line handwash sink. Operator placed towels .

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened soda , stored on food orientation shelf,. operator relocated . Corrected On-Site

Basic - Food stored on floor. Box of food , stored on walk in freezer . Operator relocated . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flour food bin soiled with food debris, in storage area. -dish machine racks soiled with grime.

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2025-08-01: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer , shopping bags used in walk in freezer, to store food.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice left over from last night . Operator instructed to discard . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line table top. fried shrimp (126-130F - Hot Holding)/15 minutes. Operator instructed to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoon placed in Sushi bar hand sink. Operator removed . Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Escolar sold as White Tuna. Operator removed white tuna. Corrected On-Site

Intermediate - Menu board does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Advisory missing from board, for Raw Tuna . Operator corrected, placed advisory on board ** Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense cooked rice in rice cooker. Operator removed . Corrected On-Site Repeat Violation

Basic - Clean utensils stored between equipment and wall. Knife stored between table and kitchen make unit. Operator relocated . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Electrolyte and ear bud placed in Sushi bar table top. Operator relocated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over tofu , in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table egg rolls (49F - Cold Holding); raw shrimp (44-45F - Cold Holding);less than 4 hours. Operator placed ice . Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No footnote with disclaimer noted for raw food, Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sauce at sushi bar , Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server at frontline handling food with a watch and wearing a bracelet.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above noodles at sushi bar. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna on menu is actually escolar. Operator removed wording and replaced with Escolar. Corrected On-Site

Intermediate - No chemical quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided to Operator. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Bag of carrots stored on walk in cooler floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Container of medicine improperly stored, stored at sushi bar next to cutting board, Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker scratched head at cookline and continued to handle food without washing hands, educated operator. Corrective Action Taken

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over celery in walk in cooler.,

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 . Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking equipment stored in washware area sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. 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. Corrected On-Site

Intermediate - No soap provided at washware handwash sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured n storage area, Corrected On-Site** Corrected On-Site

Basic - Food stored on floor. Boxes of frying oil on kitchen floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice, at wait station. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee male bathroom handwash sink.