ROYAL SUSHI
2301 STATE RD 524 STE 145, Cocoa FL 32926 · 321-222-1888
Last inspected Jul 21, 2026 · 10 visits since July 2023
JAN 25
MAY 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 5 under rice cooker 2 on dish machine 10 under ware washing area 17 Total live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025070583 | Sep 24, 2025 | Oct 29, 2025 | $400 |
Inspection history
10 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Live, small flying insects found 2 live small flying insects observed in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked shrimp stored below raw salmon in reach in freezer on front counter. Raw chicken stored above ready to eat white sauce in reach in cooler. Operator removed
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 shrimp stored under raw chicken in walk in freezer. Operator removed
Carbon dioxide/helium tanks not adequately secured. On front counter area
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Salt container stored on the floor by dish machine area. Operator removed
In-use knife/knives stored in cracks between pieces of equipment. On cook line on make table. Operator removed
In-use tongs stored on equipment door handle between uses. On cook line. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 88F. Operator removed water
Wet wiping cloth not stored in sanitizing solution between uses. Across kitchen. Operator put them in sanitizer solution
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
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.
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.
Nonfood-grade bags used in direct contact with food. Used for multiple items in walk on freezer
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.
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
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
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
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
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.
Bowl or other container with no handle used to dispense food. Metal bowl in pan of raw beef in make table. Operator removed pan
Carbon dioxide/helium tanks not adequately secured. Tank on front counter between soda machine and tall reach in cooler
Cutting board has cut marks and is no longer cleanable. On fish display area
Equipment in poor repair. Gaskets torn in reach in cooler under fish display
Floor soiled/has accumulation of debris. In walk in freezer
In-use tongs stored on equipment door handle between uses. On oven door handles. Operator removed
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in cup of water steam table. Operator removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over cooked chicken in walk in cooler
Sep 25, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
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
Cutting board has cut marks and is no longer cleanable. In kitchen
Equipment in poor repair. Reach in cooler under raw fish display, and tall white Glassdoor reach in cooler in front area in disrepair
Sep 24, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 22 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate12 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked noodles stored at 49F in walk in cooler overnight. Operator discarded
Live, small flying insects found 1 small flying insect by dishmachine area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above cooked chicken in walk in freezer. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over white sauce in walk in cooler
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 stored over raw steak in walk in freezer. Operator removed
Roach activity present as evidenced by live roaches found. 5 under rice cooker 2 on dish machine 10 under ware washing area 17 Total live roaches
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut Tomatoes at 46 F, cold holding, milk (48F - Cold Holding); cooked shrimp (51F - Cold Holding); smoked salmon (54F - Cold Holding); cream cheese (49F - Cold Holding); cooked octopus (53F - Cold Holding); raw albacore tuna (55F - Cold Holding); raw escolar (53F - Cold Holding); raw snapper (55F - Cold Holding); yellow tail tuna (53F - Cold Holding); raw tuna (51F - Cold Holding); fish eggs (51F - Cold Holding); Krab (55F - Cold Holding); Krab salad (49F - Cold Holding); eel sauce (51F - Cold Holding); spicy mayo (52F - Cold Holding); seaweed salad (51F - Cold Holding); cooked noodles at 49 F cold holding. All items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes at 46 F, cold holding,milk (48F - Cold Holding); cooked shrimp (51F - Cold Holding); smoked salmon (54F - Cold Holding); cream cheese (49F - Cold Holding); cooked octopus (53F - Cold Holding); raw albacore tuna (55F - Cold Holding); raw escolar (53F - Cold Holding); raw snapper (55F - Cold Holding); yellow tail tuna (53F - Cold Holding); raw tuna (51F - Cold Holding); fish eggs (51F - Cold Holding); Krab (55F - Cold Holding); Krab salad (49F - Cold Holding); eel sauce (51F - Cold Holding); spicy mayo (52F - Cold Holding); seaweed salad (51F - Cold Holding). All items stored in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. All bulk thawed raw sushi fish not date marked.
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
Bowl or other container with no handle used to dispense food. In sauce containers in reach in cooler in front area under raw fish cooler. Operator removed
Cutting board has cut marks and is no longer cleanable. In kitchen
Dead roaches on premises. 3 dead roaches under hot holding steam table in kitchen
Equipment and utensils not properly air-dried - wet nesting. On dry rack above three compartment sink. Operator placed to dry
Equipment in poor repair. Reach in cooler under raw fish display, and tall white Glassdoor reach in cooler in front area in disrepair
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
Food stored on floor. Box of shortening stored on floor in kitchen. Operator picked up
In-use tongs stored on equipment door handle between uses. Under fryer and on shelf next to woks. Operator removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour in flour container. Operator removed
Screen in door torn/in poor repair - vermin present. Back door
Wet mop not stored in a manner to allow the mop to dry. In mop sink
May 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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
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
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
Bowl or other container with no handle used to dispense food. In rice container and spicy mayo container. Operator remove bowls
Standing water in bottom of reach-in-cooler. Sauté station 3 door reach in cooler
Wet mop not stored in a manner to allow the mop to dry.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top cooler soiled.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves starting to rust.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline in kitchen.
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher machine sanitizer not at minimum strength 0 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator moved the raw chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top cooler soiled.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
Stored food not covered. Bulk container of white granular uncovered. Operator covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves starting to rust.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline in kitchen.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Container of medicine improperly stored. Medication stored on top of flip top of make line operator removed
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
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
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
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in sealed bag bearing thawing requirements label
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator began correcting all menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired
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
In-use knife/knives stored in cracks between pieces of equipment. Knife store in between crack line and prep table operator removed
In-use tongs stored on equipment door handle between uses. Tongs hanging on front side of fryers operator removed
Stored food not covered. White granular in large white tubs no cover
Walk-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table of sushi make counter
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm operator remade 50 ppm
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in use.
In-use knife/knives stored in cracks between pieces of equipment.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water at 66° holding soiled /used utensils, corrected
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
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.
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
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.
Bowl or other container with no handle used to dispense food. 1# bowl used as scoop without handle in eel,sauce.
Cleaned and sanitized equipment or utensils not properly stored. Cardboard box of cleaned food storage items stored directly on floor, corrected
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
In-use knife/knives stored in cracks between pieces of equipment. Removed, wash, rinse and sanitized
In-use tongs stored on equipment door handle between uses.
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
Wet wiping cloth not stored in sanitizing solution between uses.
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
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.