DirtyFLRestaurant Inspection Data

ROY'S SUSHI THAI AND GRILL

Food safety records indicate ROY'S SUSHI THAI AND GRILL in PORT ST LUCIE has 10 inspections with a 2.6/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 10 reports on file

1417 SW ST. LUCIE W BLVD

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

1/28/2026· 2mo ago

Visit ID: 13474697

Met Inspection Standards

5 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons not inverted. Owner corrected. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 on oven handle. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 120F. Operator replaced water and found at 146F. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Server station cooler. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish in standing water. Inspector educated and placed cool running water on. Corrected On-Site

8/6/2025· 8mo ago

Visit ID: 13474238

Met Inspection Standards

1 int, 2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-08-06: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Small Expo cooler Repeat Violation - From follow-up inspection 2025-08-06: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - 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/ - From follow-up inspection 2025-08-06: **Time Extended**

7/28/2025· 8mo ago

Visit ID: 10922360

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 32-04-4:Basic - Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 light bulb. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small Expo cooler Repeat Violation
  • 22-41-4:High Priority - 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. Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee at sushi station. No paper towels at hand washing sink. Educated employee.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 53A-05-6:Intermediate - 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar. Employee placed paper towels. Corrected On-Site

2/21/2025· 1y 1mo ago

Visit ID: 8988883

Met Inspection Standards

1 high, 4 int, 11 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 32-04-4:Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ guest bathrooms.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
  • 40-06-5:Basic - 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.
  • 14-11-5:Basic - Equipment in poor repair. Spray house next to dishwasher held up right by plastic.
  • 08B-38-4:Basic - Food stored on floor. Food on floor in freezer. Manager placed on shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed. Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 light under hood, walk in freezer, and, 1 in both employee/ guest bathrooms. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Service station.
  • 10-05-5:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
  • 02B-01-5:Intermediate - 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. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At service station.
  • 03F-10-5:Intermediate - 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. Repeat Violation

9/30/2024· 1y 6mo ago

Visit ID: 8952131

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-09-30: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-09-30: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-09-30: **Time Extended**

9/25/2024· 1y 6mo ago

Visit ID: 8738439

Follow-up Inspection Required

5 high, 3 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - 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.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 2 lights under hood, and in walk in freezer Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with sticker still on, educated employee to remove sticker while washing
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel touching raw shrimp. Employee removed. Corrected On-Site
  • 01D-01-5:High Priority - 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. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over kale Corrected On-Site
  • 01B-02-5:High Priority - 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. **Corrective Action Taken**
  • 03A-02-5:High Priority - 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 **Corrective Action Taken**
  • 11-26-1:Intermediate - 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.
  • 03F-10-5:Intermediate - 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.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Black sushi cooler.

3/26/2024· 2y ago

Visit ID: 8631905

Met Inspection Standards

5 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor drain soiled/has accumulation of debris. Floor drain under bar area is heavily soiled. - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-26: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - 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. Repeat Violation - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-26: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 3 bulbs under hoods in kitchen not functioning. - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-26: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-26: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar area. Repeat Violation - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-26: **Time Extended**

3/13/2024· 2y 1mo ago

Visit ID: 8624324

Follow-up Inspection Required

1 high, 5 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor drain soiled/has accumulation of debris. Floor drain under bar area is heavily soiled. - From follow-up inspection 2024-03-13: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - 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. Repeat Violation - From follow-up inspection 2024-03-13: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 3 bulbs under hoods in kitchen not functioning. - From follow-up inspection 2024-03-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-03-13: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar area. Repeat Violation - From follow-up inspection 2024-03-13: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2024-03-13: tried dish machine several times still not sanitizing or putting soap in it as well, soap tube is broken and sanitize tried to prime tried new bottle of sanitizer and still not reading proper ppm. Must set up three compartment sink and wash rinse and sanitize in there until, dish machine is fixed. Admin Complaint

3/4/2024· 2y 1mo ago

Visit ID: 8525196

Follow-up Inspection Required

1 high, 1 int, 6 basic

  • 22-20-5:Basic - 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. Corrected On-Site
  • 36-73-4:Basic - Floor drain soiled/has accumulation of debris. Floor drain under bar area is heavily soiled.
  • 36-24-5:Basic - 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. Repeat Violation
  • 36-62-4:Basic - Light not functioning. 3 bulbs under hoods in kitchen not functioning.
  • 23-03-4:Basic - 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.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar area. Repeat Violation
  • 22-49-4:High Priority - 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. Warning
  • 53B-14-5:Intermediate - 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.

10/12/2023· 2y 6mo ago

Visit ID: 8359666

Met Inspection Standards

1 high, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Food stored on floor in freezer. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall by dishwasher Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at sushi bar. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Left cooler on cookline has standing water.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Krab sticks in walk in cooler Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of pepto Bismal stored in reach in cooler on cookline Corrected On-Site