ROYAL ASIAN BISTRO
2560 ENTERPRISE RD, Orange City FL 32763 · 419-516-6353
Last inspected Mar 30, 2026 · 8 visits since August 2023
AUG 24
JAN 25
JUL 25
FEB 26
MAR 26
▲ GETTING WORSE
5 inspections trending down, 31 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale.
Food placed in soiled container/equipment. Chicken card board box, in walk in cooler used to store cut broccoli. Operator removed.
Medicine not labeled properly. Tylenol on shelf above sushi bar low boy unit. Operator relocated.
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,
Show the remaining 8 findings ▾
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.
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.
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.
Carbon dioxide/helium tanks not adequately secured. Chained placed.
Dead roaches on premises. 1- dead roach on cook,one corner of floor under hand sink. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease,
Wall behind dish machine soiled with accumulated grease, food debris, and/or dust.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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.
Dented/rusted cans present. See stop sale.
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,
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.
No paper towels or mechanical hand drying device provided at cook line handwash sink. Operator placed towels.
Accumulation of debris on exterior of warewashing machine. Operator cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened soda, stored on food orientation shelf,. operator relocated.
Food stored on floor. Box of food, stored on walk in freezer. Operator relocated.
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.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm.
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 wiped hand s on pants and also touched hat and continued to handling food, without washing hands first. Educated operator.
Nonfood-grade bags used in direct contact with food. Food stored in shopping bag in walk in freezer. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit egg rolls (47F - Cold Holding); 1 hour. Operator placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Table by fryer fried shrimp (74F - Hot Holding ); 1 hour; Operator instructed to reheat.
Handwash sink used for purposes other than handwashing. Cup stored in sushi bar hand wash sink. Operator relocated.
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. Miguel
Bowl or other container with no handle used to dispense food. Container used to dispense corn starch, in storage area. Operator removed.
Carbon dioxide/helium tanks not adequately secured, in closet.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys stored inside on shelf above food preparation table and ear buds placed on top of a box of mayonnaise.in storage area. Operator relocated.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cornstarch container lid, soiled with food debris, in storage area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage stored directly over cooked chicken, in walk in cooler. Operator relocated.
Working containers of food removed from original container not identified by common name. Corn starch bin, not labeled in storage area. Operator labeled.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
Nonfood-grade bags used in direct contact with food. Walk in freezer, shopping bags used in walk in freezer, to store food.
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.
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.
Handwash sink used for purposes other than handwashing. Spoon placed in Sushi bar hand sink. Operator removed.
Identity of food or food product misrepresented. Escolar sold as White Tuna. Operator removed white tuna.
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**
Bowl or other container with no handle used to dispense food. Bowl used to dispense cooked rice in rice cooker. Operator removed.
Clean utensils stored between equipment and wall. Knife stored between table and kitchen make unit. Operator relocated.
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
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over tofu, in walk in cooler.
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.
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,
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.
Bowl or other container with no handle used to dispense food. Bowl used to dispense sauce at sushi bar,
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above noodles at sushi bar.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale.
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.
No chemical quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided to Operator.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Bag of carrots stored on walk in cooler floor.
In-use knife/knives stored in cracks between pieces of equipment.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate4 Basic
Show 15 findings ▾
Container of medicine improperly stored, stored at sushi bar next to cutting board,
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over celery in walk in cooler.,
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Handwash sink used for purposes other than handwashing. Cooking equipment stored in washware area sink.
No paper towels or mechanical hand drying device provided at wash ware handwash sink.
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.
No soap provided at washware handwash sink.
Carbon dioxide/helium tanks not adequately secured n storage area, Corrected On-SiteCorrected On-Site**
Food stored on floor. Boxes of frying oil on kitchen floor.
Ice scoop handle in contact with ice, at wait station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.