DirtyFLRestaurant Inspection Data

ROYAL SUSHI

ROYAL SUSHI in TITUSVILLE has 8 health inspections on record with an overall food safety rating of 2.1/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

2020 West Pensacola Street
Tallahassee, Florida, 32304
Leon County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13626343

Met Inspection Standards

10 high, 3 int, 15 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to scoop tempura breading. Operator removed Corrected On-Site Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Above walk in cooler and walk in freezer in kitchen Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Strainer and cutting board stored on the floor by make table in front counter. Operator removed Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sauce cups on rack in lobby area unprotected. Operator flipped them Corrected On-Site
  • 06-09-1:Basic - 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. Raw tuna stored in front display thawed in package
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soft drink stored next to cutting board on front counter area. operator removed Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items stored in reach in freezer on front counter
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil container in kitchen stored directly on floor soy sauce buckets stored on walk in cooler floor Repeat Violation
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. By ice machine in kitchen. Operator removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and walls around hood filters in kitchen soiled
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Tea boxes and to go lids stored in restrooms, operator removed. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Tempura powder container and corn starch container not labeled in kitchen. Operator labeled containers. Corrected On-Site 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. Sanitizer Chlorine reading at 10 ppm. Operator primed and changed solution. New reading 100 ppm. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used to store krab puffs in reach in cooler in kitchen and inside walk in cooler.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over ready to eat cut and washed vegetables in walk in freezer. Operator removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked shrimp under raw fish in reach in cooler on front area. Raw chicken stored over washed, cut and ready to eat onions. Operator removed Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - 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 above raw steak in walk in freezer. Operator removed Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna stored in front display thawed in package
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil on cook line stored at 68F for 1 hour. Operator placed on ice to rapid chill. New temp 37F. Corrected On-Site
  • 03F-02-5:High Priority - 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. On sushi rice in front area. Rice was put on time 45 minutes prior. Operator time marked rice. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray chemical bottles stored next to tempura powder. Drain opener chemical stored next to sushi sauce on dry storage shelf by back door. Operator removed Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in sanitizer bucket at 200+++ ppm. Operator added water. New reading 200 ppm Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by kitchen entrance. Operator added paper towels. Corrected On-Site
  • 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. 5 newly hired employees did not sign the form Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On hand sink by kitchen entrance. Operator added soap Corrected On-Site

9/22/2025· 5mo ago

Visit ID: 10900620

Met Inspection Standards

5 high, 4 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen. Operator cleaned Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour and tempura batter in kitchen. Operator removed Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. In kitchen and over walk in cooler and walk in freezer.
  • 21-16-4:Basic - Clean linens stored in improper location. Clean linen stored on dirty ladder outside by back door.
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Illegible data plate on dish machine
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored inside reach in cooler in front area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On three compartment sink shelf
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath and above back door
  • 08B-38-4:Basic - Food stored on floor. Bottled water and ginger buckets stored on front counter floor, soy sauce containers and mayonnaise boxes by three compartment sink Also in walk in freezer and walk in cooler several items stored on the floor Repeat Violation
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Dumpster broken lid
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in flour containers. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen interior soiled
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of jug as a scoop in kitchen
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Placemats and lids stored in restaurant public restroom. Operator removed Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour containers in kitchen. Operator labeled Corrected On-Site
  • 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. First reading 0 ppm. Operator primed it, second reading 50 ppm. Corrected On-Site
  • 41-24-4:High Priority - Fly magnet stored on top of roasted sesame sauce can on dry shelf storage by back door. Operator removed Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found 3 small flying insects found throughout kitchen and front area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak over ready to eat sauce, raw shrimp over soy sauce
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee was informed to wash their hands Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In front bar area, server is washing trays and wiping cloths in the hand sink
  • 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/ Manager not available onsite during inspection, with more than 7 employees available. Manager showed up before the end of inspection Corrected On-Site
  • 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. Operator had employees on shift sign. **Corrective Action Taken**

6/17/2025· 8mo ago

Visit ID: 10857629

Met Inspection Standards

1 high, 1 int, 5 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 3 stick fly traps hanging from the ceiling. Operators discarded the fly sticky traps Corrected On-Site
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go container stored in the container of rice. Operator discarded the container Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler food container fill with raw chicken not stored 6 inches off the floor. Operator. Place container of raw chicken 6 inches off the floor Corrected On-Site
  • 22-20-5:Basic - Ice machine interior is soiled. Owner has someone to clean the interior of ice machine **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler cooked shrimp under raw chicken. Operator removed cooked shrimp under raw chicken and place it above raw chicken Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink had steel wool stored in the sink. Operator remove the steel wool Corrected On-Site

4/9/2025· 11mo ago

Visit ID: 10814583

Met Inspection Standards

3 high, 6 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Employee energy drink stored in ice on ice machine. Owner removed drink and also removed ice in were drink was stored . Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cutting board on table located in sushi area. Employee drinks stored over rice warmers in cook line . Corrected On-Site Repeat Violation
  • 08B-37-4:Basic - Food stored in a prohibited area. Cases of tea , broke soft whole black pepper , packs of domino sugar stored on men and woman bathrooms. All removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Ginger bucket kept on floor in sushi area. Noodles bucket kept on walk in cooler floor Raw pork and cases of noodles kept on walk in freezer floor.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of straws , drinks , small cups, chopsticks , lids stored on men's bathroom. All removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of tempura flour no label .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over edamame in reach in cooler located in cook line. Raw shell stored over cut onions in reach in cooler located in cook line. Raw shell eggs and raw beef stored over teriyaki sauce in walk in cooler. Raw chicken stored over soup in walk in cooler
  • 08A-17-6:High Priority - 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 beef in walk in freezer floor.
  • 03F-02-5:High Priority - 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 . No time mark on sushi rice per operator sushi rice was placed on time control at 11:00 Boba time mark was dated with a February date , boba cooked at 11:40 am
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink located on cook line blocked by table . Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon, sponge container with radish and cilantro stored inside hand sink located in sushi area. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line Owner brought paper . Corrected On-Site Repeat Violation
  • 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. No time control plan for sushi rice and boba . Inspector emailed copy to operator **Corrective Action Taken**
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer off by 8 degrees . When calibrated with ice water was marking 40 Fs instead of 32F
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap on hand sink located in cook line . Owner brought a new soap bottle . Corrected On-Site

2/10/2025· 1y 1mo ago

Visit ID: 8855500

Met Inspection Standards

1 high, 3 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open can soda on reach in cooler flip top shelve.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bulk containers of fryer oil stored on floor. Operator removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on front of equipment. Operator removed. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray paint cans top shelve of reach in cooler. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in handwash sink kitchen left entrance. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink left entrance of kitchen. Operator replaced. Corrected On-Site

8/13/2024· 1y 7mo ago

Visit ID: 8855365

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are rusting. - From follow-up inspection 2024-08-13: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline counter. - From follow-up inspection 2024-08-13: **Time Extended**

8/9/2024· 1y 7mo ago

Visit ID: 8735834

Follow-up Inspection Required

1 high, 2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop fried rice. Operator tossed. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. April 1,2024.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cookline tongs hanging from equipment.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator document to post. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are rusting.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline counter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cookline steak (47F - Cold Holding); raw chicken (50F - Cold Holding); shrimp (48F - Cold Holding) Warning
  • 11-27-4:Intermediate - 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. Emailed operator document for establishment. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi items on menu not properly identified as raw. Operator started marking off menus to properly identify. Corrected On-Site

2/2/2024· 2y 1mo ago

Visit ID: 8467242

Met Inspection Standards
  • N/A:No Violations Were Observed