ROY'S SUSHI THAI AND GRILL
1417 SW ST. LUCIE W BLVD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
4
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 2/21/2025 revealed 16 total violations (1 high priority, 4 intermediate, 11 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 9/30/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/25/2024
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 9/25/2024 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).