ROY'S SUSHI THAI AND GRILL
1417 SW ST. LUCIE W BLVD, Port St.Lucie FL 34986 · 7728731124
Last inspected Aug 24, 2026 · 11 visits since October 2023
SEP 24
FEB 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half 50f cold holding from yesterday manager disposed of product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024021346 | Mar 13, 2024 | May 8, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Education provided.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw egg 67F cold holding. Sitting in inefficient ice bath method. Advised to rapid chill and correct ice bath. Manager corrected.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Supavadee Intarasura 8/2/21.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crunchy eel Roll, volcano roll, lobster roll, and other special rolls with the ingredient masago.
Show the remaining 3 findings ▾
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. For Jennifer. Signed
Carbon dioxide/helium tanks not adequately secured. 1 tank.
In-use tongs stored on equipment door handle between uses. Employee removed.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Spoons not inverted. Owner corrected.
In-use tongs stored on equipment door handle between uses. 3 on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 120F. Operator replaced water and found at 146F.
Standing water in bottom of reach-in-cooler. Server station cooler.
Time/temperature control for safety food thawed in an improper manner. Frozen fish in standing water. Inspector educated and placed cool running water on.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Standing water in bottom of reach-in-cooler. Small Expo cooler
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reran and primed 2x. Please set three compartment sink until serviced.
Employee dried hands on clothes/apron/soiled towel after washing. Employee at sushi station. No paper towels at hand washing sink. Educated employee.
Spray hose at dish sink lower than flood rim of sink. At three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 79F ambient. Per employee sitting out 30 mins. Employee placed in walk in cooler. raw shell egg bath 69F ambient sitting out on shelf in kitchen. Employee placed in reach in cooler.
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/
No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar. Employee placed paper towels.
Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
Light not functioning. 1 light bulb.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Standing water in bottom of reach-in-cooler. Small Expo cooler
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Found at 123F. Employee stated heating device just broke. Employee replaced water found at 169F and will continue to monitor to maintain at 135F.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All A La Carte menu items (masago, sea urchin, tuna, etc) Employee started to place asterisk on Al La Carte section on all menus. Make sure all raw menu items are completed to avoid administrative complaint.
No soap provided at handwash sink. At service station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Spoke with Owner to keep on site.
Accumulation of lime scale on the inside of the dishmachine.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ guest bathrooms.
Cardboard used to line food-contact shelves.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On clean storage dry rack.
Equipment in poor repair. Spray house next to dishwasher held up right by plastic.
Food stored on floor. Food on floor in freezer. Manager placed on shelf.
Ice buildup in reach-in freezer and walk-in freezer.
In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed.
Light not functioning. 1 light under hood, walk in freezer, and, 1 in both employee/ guest bathrooms.
Standing water in bottom of reach-in-cooler. Service station.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Emailed. A.S.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Small refrigerator in wait station ambient 48f cold holding, advised to place food in another cooler. Do not store food in cooler until cooler maintains 41f or below, ice machine on sushi line not working using as storage, gasket on cooler broken behind sushi line, handle on sushi display case broken.
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel touching raw shrimp. Employee removed.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. All Wahoo must be cooked to 155F. Vender Bar Harbor Seafood.
Raw animal food stored over or with unwashed produce. Raw eggs over kale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half 50f cold holding from yesterday manager disposed of product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half 50f cold holding from yesterday manager disposed of product
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. Emailed. A.S.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Manager unable to locate form at this time.
Non-pitting surface rust on food-contact equipment. Black sushi cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Small refrigerator in wait station ambient 48f cold holding, advised to place food in another cooler. Do not store food in cooler until cooler maintains 41f or below, ice machine on sushi line not working using as storage, gasket on cooler broken behind sushi line, handle on sushi display case broken.
In-use tongs stored on equipment door handle between uses. Employee removed.
Light not functioning. 2 lights under hood, and in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Raw fruits/vegetables not washed prior to preparation. Avocado with sticker still on, educated employee to remove sticker while washing
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Floor drain soiled/has accumulation of debris. Floor drain under bar area is heavily soiled.
Hole in or other damage to wall. Hole in wal, dishwashing area. Operator states someone is coming to repair it when they fix the a/c.
Light not functioning. 3 bulbs under hoods in kitchen not functioning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in soiled, gasket in wait staff reach in soiled. Hood filters build up of grease.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar area.
Mar 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 2x, tried priming machine. 0 ppm both times. Operator calling for service.
Floor drain soiled/has accumulation of debris. Floor drain under bar area is heavily soiled.
Hole in or other damage to wall. Hole in wal, dishwashing area. Operator states someone is coming to repair it when they fix the a/c.
Light not functioning. 3 bulbs under hoods in kitchen not functioning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in soiled, gasket in wait staff reach in soiled. Hood filters build up of grease.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar area.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 2x, tried priming machine. 0 ppm both times. Operator calling for service.
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. 1 expired 2-10-24.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up of black mold like substance interior of ice machine. Ice handle has debris build up around handle.
Floor drain soiled/has accumulation of debris. Floor drain under bar area is heavily soiled.
Hole in or other damage to wall. Hole in wal, dishwashing area. Operator states someone is coming to repair it when they fix the a/c.
Light not functioning. 3 bulbs under hoods in kitchen not functioning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in soiled, gasket in wait staff reach in soiled. Hood filters build up of grease.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar area.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Container of medicine improperly stored. Bottle of pepto Bismal stored in reach in cooler on cookline
Food stored on floor. Food stored on floor in freezer.
Hole in or other damage to wall. Hole in wall by dishwasher
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar.
Standing water in bottom of reach-in-cooler. Left cooler on cookline has standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Krab sticks in walk in cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.