ROYAL SUSHI GRILL AND THAI
1816 S RIDGEWOOD AVE, Edgewater FL 32141 · 386-999-3993
Last inspected Jul 23, 2026 · 16 visits since August 2023
SEP 24
FEB 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 2, reach in cooler top side next to door, cookline - 1 under cookline shelving above reach in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025074463 | Oct 1, 2025 | Mar 5, 2026 | $400 |
| 4--2023019887 | Jan 17, 2023 | Apr 20, 2023 | $200 |
| 4--2018051291 | Sep 24, 2018 | Mar 5, 2019 | $800 |
| 4--2018013302 | Dec 11, 2017 | Jul 10, 2018 | $800 |
Inspection history
16 visits, newest first
Jul 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. - Reach in cooler - Raw chicken over cooked egg roll corrected on site - walk in cooler raw chicken over carrots and sauces, raw meats and seafood over noodles and sauces
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out with no time or temperature control for safety Fresh garlic in oil 78F. Cooked tempura shrimp 82F Both out for lunch/orders In walk in cooler overnight: sprouts 50F, noodles 51F, broth 55F, raw beef 45F, krab puff 47f, tofu 47F, cream cheese 48F, milk for employees 50F Items delivered earlier in the day: 1 case 12 pack tofu 46F, 1 case 10 pack cream cheese 46f Out and returned to cooler less than 3 hours earlier: cooked chicken 50F, raw chicken 50F, raw shrimp 49F, raw beef 48F. Advised to ice or move to another cooler
Bowl or other container with no handle used to dispense food. In sauces, rice, dry items. Operator removed some
Show the remaining 2 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of tomatoes over sauces
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. - Reach in cooler - Raw chicken over cooked egg roll corrected on site - walk in cooler raw chicken over carrots and sauces, raw meats and seafood over noodles and sauces
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out with no time or temperature control for safety Fresh garlic in oil 78F. Cooked tempura shrimp 82F Both out for lunch/orders In walk in cooler overnight: sprouts 50F, noodles 51F, broth 55F, raw beef 45F, krab puff 47f, tofu 47F, cream cheese 48F, milk for employees 50F Items delivered earlier in the day: 1 case 12 pack tofu 46F, 1 case 10 pack cream cheese 46f Out and returned to cooler less than 3 hours earlier: cooked chicken 50F, raw chicken 50F, raw shrimp 49F, raw beef 48F. Advised to ice or move to another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily encrusted
Bowl or other container with no handle used to dispense food. In sauces, rice, dry items. Operator removed some
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Food stored on floor. Oil in front of handsink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of tomatoes over sauces
Wet wiping cloth not stored in sanitizing solution between uses. On sushi cutting board
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm cl
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. - raw meats stored in to-go bags, upright freezer across from woks
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over beef, upright freezer across from woks
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meats over vegetables, sauces, dumplings
Handwash sink not accessible for employee use at all times. - handwashing sink near exit door blocked by large table - handwashing sink near walk in cooler obstructed by smaller table
Nonfood-grade utensil provided for use in food. - ryobi drill and stirring stick
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at the front counter
No handwashing sign provided at a hand sink used by food employees. - hand sink near walk in cooler
Wet mops not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. - multiple bins on shelf near walk in cooler not labeled
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 14 high priority.
14 High priority4 Intermediate14 Basic
Show 33 findings ▾
Container of medicine improperly stored. - ibuprofen, nexium, pepto, on shelf with dry foods
Employee dried hands on clothes/apron/soiled towel after washing.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee washed hands with no soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing, rinsing food containers and placing to air dry without sanitizing
Nonfood-grade bags used in direct contact with food. - raw meats stored in to-go bags, upright freezer across from woks
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over beef, upright freezer across from woks
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meats over vegetables, sauces, dumplings
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - shell eggs held off temperature control at cookline. Returned to cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook washing dishes with gloves on, returned to food prep without changing gloves and washing hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp, 53F, held off temperature control at cookline - raw beef, 47F, held over load line in cookline prep cooler - walk in cooler: cooked chicken 47F; raw chicken 47F; shrimp 46F; pasta 46F; sprouts 46F; cheese wontons, 45F;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - house made teriyaki sauce containing broth, 130F
Toxic substance/chemical improperly stored. - WD40 stored in bucket with in use whisk at cookline
Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in three compartment sink
Handwash sink not accessible for employee use at all times. - handwashing sink near exit door blocked by large table - handwashing sink near walk in cooler obstructed by smaller table
Nonfood-grade utensil provided for use in food. - ryobi drill and stirring stick
Spray bottle containing toxic substance not labeled. - blue substance stored in restroom
Bowl or other container with no handle provided to dispense food. - uncooked rice - sugar/salt bins - floating in sauce
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler employee bowl with utensil
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jackets on dry food storage shelf - nail clippers next to sushi plates (corrected on site)
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. - boxed oil jug
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at the front counter
No handwashing sign provided at a hand sink used by food employees. - hand sink near walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - Walk in cooler fan covers
Reuse of single-service or single-use articles. - jug handle cut to reuse as scoop - oyster sauce can reused for water at cookline
Silverware/utensils stored upright with the food-contact surface up. - whisk at cookline
Wet mops not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. - multiple bins on shelf near walk in cooler not labeled
Marked exit/path to marked exit blocked. For reporting purposes only. - exit door in kitchen blocked by trash can
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame Frigidaire
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler multiple raw items over ready to eat food, unwashed produce
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 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. Employees on duty with no food handler training
Aug 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame Frigidaire
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler multiple raw items over ready to eat food, unwashed produce
Roach activity present as evidenced by live roaches found. - 2, reach in cooler top side next to door, cookline - 1 under cookline shelving above reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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 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. Employees on duty with no food handler training
Single-service articles not stored inverted or protected from contamination. Togo containers at sushi bar
Stored food not covered. Rice bin
Aug 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame Frigidaire
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler multiple raw items over ready to eat food, unwashed produce
Roach activity present as evidenced by live roaches found. - 2, reach in cooler top side next to door, cookline - 1 under cookline shelving above reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler: raw chicken 50-51F, noodles 51-52F, noodles 53F, cooked chicken 53F, raw shrimp 53F, milk 52F, cream cheese 52F, scallops 52F, tofu 52F, raw beef 52F, dumplings 52F. Employee stated they were delivered this morning but is unable to provide an invoice. Establishment received another delivery during inspection; advised to store those items in another cooler. See stop Sale - tofu 49F on the bottom shelf, upright glass Leader cooler overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Holding a whisk, dish area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the Togo menu, seafood salad and other raw items
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 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. Employees on duty with no food handler training
Dead roaches on premises. 1 next to handsink; 1 under dish machine
Single-service articles not stored inverted or protected from contamination. Togo containers at sushi bar
Stored food not covered. Rice bin
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority8 Intermediate8 Basic
Show 23 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame Frigidaire
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler multiple raw items over ready to eat food, unwashed produce
Roach activity present as evidenced by live roaches found. - 2, reach in cooler top side next to door, cookline - 1 under cookline shelving above reach in cooler
Stop Sale issued due to adulteration of food product. Numerous small insects in uncooked rice bin
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler: raw chicken 50-51F, noodles 51-52F, noodles 53F, cooked chicken 53F, raw shrimp 53F, milk 52F, cream cheese 52F, scallops 52F, tofu 52F, raw beef 52F, dumplings 52F. Employee stated they were delivered this morning but is unable to provide an invoice. Establishment received another delivery during inspection; advised to store those items in another cooler. See stop Sale - tofu 49F on the bottom shelf, upright glass Leader cooler overnight
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 as required. Rice in the sushi area, left out overnight, to be discarded per employee. Sushi chef used rice from back rice cooker for order
Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Holding a whisk, dish area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the Togo menu, seafood salad and other raw items
No certified food manager for establishment. 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 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 proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty
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. Employees on duty with no food handler training
Bowl or other container with no handle used to dispense food. Throughout
Dead roaches on premises. 1 next to handsink; 1 under dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gum, vitamins, dry storage shelving
Old food stuck to clean dishware/utensils. 1/6 pans. Removed to wash again
Single-service articles not stored inverted or protected from contamination. Togo containers at sushi bar
Stored food not covered. Rice bin
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Flour, starch
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves, answered cell phone, and then put the gloves back on without handwashing
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Fish over edamame
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef, shrimp, over sauces and produce. Walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fresh garlic in oil 45F, cooked beef 48F. On top of other items, main cookline cooler - Fresh garlic in oil sitting on cookline 77F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Used to hold scrub brush
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. 2 new employees on duty with no food handler training
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Container floating in sauce, walk in cooler
Employee beverage/food container on a food preparation table or over/next to clean equipment/utensils. In the kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef
Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop Boba scoop
Single-service articles not stored inverted or protected from contamination. Togo containers
Stored food not covered. Uncooked rice
Time/temperature control for safety food thawed in an improper manner. Raw chicken standing water
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. Flours
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Multiple instances of raw animal products over ready to eat food and sauces, walk in cooler - raw lobster over dumplings, reach in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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. 2 front of the house employees with no food handler training
Bowl or other container with no handle used to dispense food. In rice, raw meats, sauces
Food stored on floor. Container of oil
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline whisk
Stored food not covered. Walk in cooler, multiple containers of food
Working containers of food removed from original container not identified by common name. White powder/wheat
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by raw fish delivery and 5 gallon containers
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 17 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Squid from Nuland Food.
Raw animal food stored over/not properly separated from ready-to-eat food. - Multiple instances of raw animal products over ready to eat food and sauces, walk in cooler - raw lobster over dumplings, reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Surimi out for an order and left out in sushi area 54f. Returned to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by folding table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon roll cold smoked per operator but under cooked section of menu
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. 2 front of the house employees with no food handler training
Bowl or other container with no handle used to dispense food. In rice, raw meats, sauces
Food stored on floor. Container of oil
Half eaten employee meal on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline whisk
Stored food not covered. Walk in cooler, multiple containers of food
Time/temperature control for safety food thawed in an improper manner. Standing water, shrimp.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. White powder/wheat
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by raw fish delivery and 5 gallon containers
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over noodles, cookline. corrected on site - raw seafood over cooked wontons in reach in freezer corrected on site - walk in cooler raw chicken, beef, and eggs over sauces and vegetables in walk in cooler
Handwash sink used for purposes other than handwashing. In the kitchen, used to hold container
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alexandra
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. 3
Bowl or other container with no handle used to dispense food. Floating in salad dressing walk in cooler
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 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 cl
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over noodles, cookline. corrected on site - raw seafood over cooked wontons in reach in freezer corrected on site - walk in cooler raw chicken, beef, and eggs over sauces and vegetables in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Noodles 51F, beef 54f. Sitting on top of main Marie reach in cooler for less than an hour. Moved underneath - roe 48F, fish 44-45F, in sushi display case less than an hour.
Handwash sink used for purposes other than handwashing. In the kitchen, used to hold container
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alexandra
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. 3
Bowl or other container with no handle used to dispense food. Floating in salad dressing walk in cooler
Cardboard cut up and used to cover sheet pans in reach in freezer.
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers
Food stored on floor. Container of oil, cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at front counter
Stored food not covered. Dry storage area
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Working containers of food removed from original container not identified by common name. Flour
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food - in walk in cooler, raw shell eggs, raw chicken, raw beef over vegetables - in a freezer - not all products commercially packaged. Migali freezer - raw fish over vegetables
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.
Bowl or other container with no handle used to dispense food. - In sauces, walk in cooler - sauces next to dish machine - in crispy noodles
Cardboard used to line nonfood-contact shelves. Cookline
Food stored on floor. - Container of oil Cookline - container of cut chicken under shelving walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at from counter
Single-service articles not stored inverted or protected from contamination. Togo containers in sushi area
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Aug 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food - in walk in cooler, raw shell eggs, raw chicken, raw beef over vegetables - in a freezer - not all products commercially packaged. Migali freezer - raw fish over vegetables
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. Migali freezer, raw chicken over beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shell eggs ambient air temp 78F out for 20 minutes - in walk in cooler, various sauces, noodles, raw beef 45-46F. - glass door cooler at front counter. Milk 48F. Moved from walk in cooler
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seafood salad on Togo menu
Spray bottle containing toxic substance not labeled.pink substance in a spray bottle under front counter handsink
Bowl or other container with no handle used to dispense food. - In sauces, walk in cooler - sauces next to dish machine - in crispy noodles
Cardboard used to line nonfood-contact shelves. Cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Food stored on floor. - Container of oil Cookline - container of cut chicken under shelving walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at from counter
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep sink in kitchen
Single-service articles not stored inverted or protected from contamination. Togo containers in sushi area
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority8 Intermediate10 Basic
Show 24 findings ▾
Raw animal food stored over or with ready-to-eat food - in walk in cooler, raw shell eggs, raw chicken, raw beef over vegetables - in a freezer - not all products commercially packaged. Migali freezer - raw fish over vegetables
Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone and then one went into walk in cooler, the other opened dry storage containers
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife with soap, rinsed, and moved to hang on knife magnet.
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. Migali freezer, raw chicken over beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shell eggs ambient air temp 78F out for 20 minutes - in walk in cooler, various sauces, noodles, raw beef 45-46F. - glass door cooler at front counter. Milk 48F. Moved from walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - tempura shrimp 78F sitting out 15 minutes per operator. Moved to reach in cooler - sushi rice held under temperature control per operator 115-124F
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade heavily encrusted
Handwash sink not accessible for employee use at all times. Blocked by folding prep table
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seafood salad on Togo menu
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 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. New employees on duty
Spray bottle containing toxic substance not labeled.pink substance in a spray bottle under front counter handsink
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off underneath, Cookline.
Bowl or other container with no handle used to dispense food. - In sauces, walk in cooler - sauces next to dish machine - in crispy noodles
Cardboard used to line nonfood-contact shelves. Cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Food stored on floor. - Container of oil Cookline - container of cut chicken under shelving walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at from counter
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep sink in kitchen
Single-service articles not stored inverted or protected from contamination. Togo containers in sushi area
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl front counter
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.