ROYAL HOT POT & BBQ
11148 SAN JOSE BLVD, Jacksonville FL 32223 · 904-661-1892
Last inspected Aug 14, 2026 · 6 visits since December 2024
DEC 24
FEB 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed flying insect strips in kitchen with accumulation of dead flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019020903 | Dec 12, 2018 | Jun 5, 2019 | $160 |
Inspection history
6 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 11 high priority.
11 High priority5 Intermediate5 Basic
Show 21 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. Dishmachine testing at 0ppm. Person in charge set up triple sink at 200ppm chlorine during inspection to utilize until unit can be repaired.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee shelling cooked eggs with bare hands. Person in charge had employee don gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cut raw pork on cutting board, then rinse it without sanitizing, then place back in storage. Person in charge had employee pull to sanitize.
Live, small flying insects found. Observed live flying insect at buffet line during inspection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw fish on buffet line for self cooking at customer table. Unable to provide parasite destruction for fresh salmon received from A and D, restaurant depot, or fish items purchased from supreme seafood. Person in charge began calling suppliers.
Nonfood-grade equipment used for food storage - direct contact with food. Observed non food grade hose in direct contact with soup at cookline.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over ready to eat sauces. Raw shrimp stored over ready to eat sauces. Raw fish stored over oysters to be consumed raw in walk in cooler. Raw chicken no longer commercially packaged stored on speed rack over no longer commercially packaged in walk in freezer. Person in charge began rearranging.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing gloved hands, then return to working with food. Person in charge spoke to employee who removed gloves and washed hands. Establishment does not have an AOP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet noodles, chicken feet, octopus salad, cut cabbage, frog legs, oyster, clams, mushrooms rehydrated, mushroom soup, cut melon 44-51F. Items are stored above fill lines at buffet. Person in charge began icing items down. Recommend holding small amount of product on time. Eel in kitchen at 64F. Person in charge states has been out for short time, moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet potato wedges 80F. At bar boba at 84F. Person in charge states have been out for 2 hours, will hold on time. Sushi rice in kitchen held on time per person in charge with no time paperwork or time mark at 82F. Person in charge will hold for remaining time Inspector provided time paperwork.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at cookline with hose that fills pot missing vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed employee empty pan in back kitchen hand wash sink. Observed rice paddle in water in back hand wash sink. Person in charge removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from employee restroom. Person in charge provided.
No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi portion of buffet one time, no time paper work provided during inspection. Inspector emailed operator.
Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Establishment received seafood order during inspection, did not take receiving temperatures.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed flying insect strips in kitchen with accumulation of dead flying insects.
Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler with white mold like substance accumulation.
Open condiments provided for self-service not properly protected. No hinged lid on dumpling sauce exposed at buffet. Person in charge moved under sneeze guard.
Time/temperature control for safety food thawed in an improper manner. Shrimp and crab thawing ins tanning water at prep sink. Person in charge moved to walk in cooler.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Utensils container in kitchen Hand Wash Sink. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger.
Bathroom door left open other than during cleaning or maintenance. Rear employee restroom door left open. Closed by manger.
Bowl or other container with no handle used to dispense food. Cup as scoop in rice. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket, cell phone, on prep line. Moved by manager.
Stored food not covered. Uncovered prepped foods in walk in cooler. Multiple. Covered by manger.
Oct 3, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. Container of dry Raman noodles not covered at buffet line. Person In Charge placed lid on container. Note: hinged lid is required for container, or foods to be placed under existing sneeze guard.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last use.
Handwash sink used for purposes other than handwashing. Scoop pot in kitchen Hand Wash Sink. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at dry goods. Sanitizer.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom door left open.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by restaurant utensils at wait-station. Moved by manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice buildup by blower.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Stored food not covered. Sprouts, sauce uncovered in walk in cooler.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Condiments stored exposed to customers at buffet line. Moved by manager to under sneeze guard. Raman noodles not under sneeze guard. Moved by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters at buffet at 47°, 46°, 49°. Placed at about 1:30 pm. Person In Charge added ice. Fish at 48° in kitchen. Person In Charge added more. Ice to tub. Placed about 2 pm. Tuna 45°. Salmon 45° at sushi station at buffet. Items placed on Time Temperature Controlled for Safety. ( Emailed form.)
Toxic substance/chemical improperly stored. Chemical spray bottle. Degreaser, by utensils. Moved by manager.
Clam/mussel/oyster tags not marked with last date served. Seafood / oyster tags not marked with last date of use.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger.
No soap provided at handwash sink. No soap at dispenser. Kitchen Hand Wash Sink. Replaced by manger.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on food rack. Kitchen. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 78°. Kitchen. Moved by manager.
Dec 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks unsecured, person in charge chained.
Ceiling tile missing. Missing two ceiling tiles in storage area. Person in charge replaced.
Exterior door has a gap at the threshold that opens to the outside. Gap at the back door, light visible.
Outer openings not protected with self-closing doors. Self closer kissing at back door.
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.