Royal Sushi Buffet
Last inspected: Mar 16, 2026
86
Score
Royal Sushi Buffet appears in inspection records 16 times, starting in 2022. The most recent report on file is from Mar 16, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited five times.
The city-wide average for Port Richey sits at 80, putting Royal Sushi Buffet on the better side of that line. Overall, the inspection record reads well.
16
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
Basic - Accumulation of black mold-like substance in the interior of the ice bin. The ice bin is on the left side of the waiter station.
22-20-5
86
Oct 9, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on side of paper towel dispenser by dishwasher 3 live roaches in gasket of 3 door cooler on cook line 8 live roaches on underside of sushi counter **Warning** - From follow-up inspection 2025-10-09: 1 live roaches in gasket of sushi cooler, operator moved chicken eradicated and sanitized area **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drop plate of ice machine Reach in coolers on cook line **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in hand wash sink in kitchen 1 dead roach on floor by wall in sushi prep area 4 dead roaches under hot well cabinet in dining room ( fried chicken ) 2 dead roaches under hot well in dining room (pepper steak) **Warning** - From follow-up inspection 2025-10-09: 2 dead under hot well in dining room **Admin Complaint**
35A-03-4
74
Oct 8, 2025
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Presence of insects, rodents, or other pests. 1 dead fly on ice cream freezer in sushi prep area **Warning**
35A-09-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on side of paper towel dispenser by dishwasher 3 live roaches in gasket of 3 door cooler on cook line 8 live roaches on underside of sushi counter **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 35 rodent droppings under sushi counter in dining room **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - cooked noodles (47F - Cold Holding); raw bacon (48F - Cold Holding); shredded cheddar cheeses (48F - Cold Holding), operator turned walk in cooler off at 10 am, temps were at 41F , but was frozen in back of condenser, turned cooler back on 2 hours later, all food moved to other cooler In reach in cooler on cook line - peas and carrots (57F - Cold Holding); garlic in oil (57F - Cold Holding)in cooler for 4 hours, held in walk in cooler over night see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line - peas and carrots (57F - Cold Holding); garlic in oil (57F - Cold Holding)in **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drop plate of ice machine Reach in coolers on cook line **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby in one sink, squeegee and tongs in other sink in kitchen, operator removed **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky trap near cook line Approximately 25 flies **Warning**
35A-06-4
Basic - Dead roaches on premises. 1 dead roach in hand wash sink in kitchen 1 dead roach on floor by wall in sushi prep area 4 dead roaches under hot well cabinet in dining room ( fried chicken ) 2 dead roaches under hot well in dining room (pepper steak) **Warning**
35A-03-4
Basic - Equipment in poor repair. Multiple gaskets torn on cook line coolers **Warning**
14-11-5
Basic - Food stored on floor. 3 Buckets of sauce on floor under shelf in kitchen, operator moved chicken moved to shelf **Corrected On-Site** **Warning**
08B-38-4
32
Mar 10, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer, lowered dirty dishes, put clean ones away, no hand wash. Discussed proper hand wash with operator, operator had dish washer wash his hands **Corrective Action Taken** - From follow-up inspection 2025-03-10: No obe washing dishes **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line, stained and grooved - From follow-up inspection 2025-03-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. - From follow-up inspection 2025-03-10: No dates, discussed with operator. **Time Extended**
01C-03-4
70
Jan 2, 2025
Complaint Full
7 critical violations. 4 major violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door cooler on cook,line, raw beef over cheese sauce and milk, operator moved beef to bottom of cooler **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf on cook line, moved to cooler
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - shrimp (45F - Cold Holding); tuna (45F - Cold Holding); ribs (46F - Cold Holding); lo mein (47F - Cooling), operator states that at 9 am the food temps were 42F, coils were frozen, operator turned cooler off to defrost. Recheck- shrimp 42F, lo mein 44F, ribs 42F, tuna 41F **Corrected On-Site**
03A-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 at sushi station, all sushi snd rice discarded every 4 hours, made today at 10:30. Cold buffet, food brought out at 10:45
03F-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer, lowered dirty dishes, put clean ones away, no hand wash. Discussed proper hand wash with operator, operator had dish washer wash his hands **Corrective Action Taken**
12A-13-4
High Priority - Food placed in soiled container/equipment. Cut broccoli put back in box, discussed with operator, broccoli needs to be washed first, then cut. Operator moved broccoli to sink, rinsed , then put in clean tub **Corrective Action Taken**
08B-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer - tray of raw beef under chicken, operator moved beef to upper shelf **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line, stained and grooved
22-02-4
Intermediate - oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Cut off jug and ladle in sink on cook line, metal scrubby in sink at sushi bar, operator removed **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
23
Sep 12, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets of reach in cooler on cook line Rusted, peeling shelves in glass door cooler on end of cook line and reach in cooler on cook line Gaskets of reach in cooler on cook line torn. Gaskets of reach in cooler at sushi station **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler, metal gives when stepped on, threshold damaged **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
36-11-4
90
Sep 11, 2024
Food-Licensing Inspection
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on top hinge, left door of reach in cooler on cook line. 5 live roaches on wall by 3 compartment sink 1 live roach on floor in front of Walk in freezer 3 live roacheson floor across from mop sink. 2 live roaches in hinge of reach in cooler at sushi station 3 live roaches on wall by ice machine at large wait station 2 live roaches in cabinet at small wait station by kitchen door. 1 live roach on rope light on front of sushi bat **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab 53F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line- krab (53F - Cold Holding) stored above other pans, see stop sale **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at small wait station has pieces of black mold like substance in ice, on drop plate. Ice machine at large wait station has black mold like Substance see stop sale **Warning**
22-20-5
Basic - Dead roaches on premises. 1 dead roach on floor under hand wash sink by 3 compartment sink 1 dead next to ice cream freezer in front of sushi bar **Admin Complaint**
35A-03-4
Basic - Equipment in poor repair. Gaskets of reach in cooler on cook line Rusted, peeling shelves in glass door cooler on end of cook line and reach in cooler on cook line Gaskets of reach in cooler on cook line torn. Gaskets of reach in cooler at sushi station **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. Walk in cooler, metal gives when stepped on, threshold damaged **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets at sushi station and on cook line **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On cook line under rice holder **Warning**
14-20-4
Basic - Wood food-contact surface not properly sealed. Legs of table across from walk in cooler **Warning**
14-06-4
39
Aug 1, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Jul 15, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
74
May 9, 2024
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : 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. Operator uses time control for some cold items at buffet, no time mark written down, operator says he knows the time, discussed where to write times and when food was put on buffet. **Warning** - From follow-up inspection 2024-05-09: Not observed today **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Glass door cooler interior Interior, side of both ice machines **Repeat Violation** **Warning** - From follow-up inspection 2024-05-09: 1 ice machine still needs more cleaning **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water shut off at hand wash sink by back door, operator turned on. Faucet will not shut off completely. **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-09: **Time Extended**
27-16-5
70
May 8, 2024
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on wheels of marinating chicken equipment, operator moved outside 4 live roaches on floor by speed rack 2 live roaches under hand wash sink by 3 compartment sink, operator killed 2 live roaches under 3 compartment sink, operator killed 3 live roaches on dish drying rack by dish machine 7 live on door of cooler on cook line 3 live in cabinet in wait station room 6 live on top of cabinet in wait station room **Warning**
35A-05-4
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. Operator uses time control for some cold items at buffet, no time mark written down, operator says he knows the time, discussed where to write times and when food was put on buffet. **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Glass door cooler interior Interior, side of both ice machines **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby in hand wash sink by back door, operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand wash sink by back door **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water shut off at hand wash sink by back door, operator turned on. Faucet will not shut off completely. **Corrected On-Site** **Warning**
27-16-5
Basic - Dead roaches on premises. 6 dead roaches by glass door cooler on cook line 2 dead under dish machine 2 dead in gasket of 3 door cooler on cook line 1 dead roach under garbage can in back hallway 1 dead under hand wash sink by back door 1 dead at side wait station on bottom counter 1 dead under buffet hot table **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On lift top cooler on cook line , operator moved to bottom shelf **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Bucket of sauce, bucket of margarin, moved to shelf **Corrected On-Site** **Warning**
08B-38-4
43
Jan 22, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler on end of cook line- raw beef (55F - Cold Holding); cooked chicken (55F - Cold Holding, moved from walk in cooler to glass for cooler 1 hour ago, moved back to walk in cooler **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whitefish (118F - Hot Holding); operator took to kitchen to reheated to 170F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Towel bucket in hand wash sink at wait station, operator removed, scrubby and sponge in hand wash sink at sushi bar, operator filled cup of water in hand wash sink in kitchen, discussed use of hand wash sink with manager on duty
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - oyster tags not marked with last date served.
01C-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from open cup on cook line, drink discarded. Discussed proper beverage cup usage with manager on duty **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in sink with standing water, operator took out and moved to walk in cooler **Corrected On-Site**
06-01-5
43
Nov 17, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches on back of cooler in cook line 2 live roaches on gasket of 3 door cooler on cook line 1 live roach on wheel of 3 door cooler on cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-11-17: 2 live on back of cooler on cook line 3 live on leg under prep table on cook line **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Ice machines have black mold like substance **Warning** - From follow-up inspection 2023-11-17: Ice machines clean **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets of cooler on cook line torn **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
14-11-5
74
Feb 22, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Discussed the importance of keeping tags for 30 days, only 2 tags available **Warning** - From follow-up inspection 2023-02-22: 45 tags available **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line, sushi bar **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior screen door has a gap at threshold. Discussed with operator the need to seal all gaps leading to the outside of the establishment. Discussed with operator the need to keep exterior door closed **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Cook line, prep and storage area **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled **Repeat Violation** **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with glass front at the end of cook line. Interior of ice machine with mold like substance **Repeat Violation** **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. The exterior screen door does not have a screen that meets the requirement of 16 mesh to the inch. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Stored food not covered. Walk in cooler- prepped onions, cooked chicken, egg rolls and pork not covered.Discussed the need to cover/ protect all foods stored in the walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
08B-12-5
64
Feb 17, 2023
Routine - Food
11 critical violations. 7 major violations. 16 minor violations.
View 34 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over seaweed salad. Operator moved seaweed salad to gain compliance. **Repeat Violation** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed on the exterior top of the dish machine. Operator killed and disposed of roach. Operator cleaned and sanitized the exterior of the dish machine. **Corrective Action Taken** **Warning**
35A-05-4
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. See stop sale. Sushi bar not time stamped. Operator time stamped sushi bar opened at 11:00am. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork dumplings 112 hot hold at 12:00pm second temperature 1:00pm 170F reheat. Stuffed Mushrooms 110F at 11:00am reheated 2:00pm 165F. **Repeat Violation** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Pesticides stored near sauce below sushi bar. Operator removed pesticides **Warning**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched hair no hand wash before returning to preparing food. **Warning**
12A-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and returned to food preparation with no hand wash. **Warning**
12A-29-4
High Priority - Food stored in ice used for drinks. See stop sale. Container of lemons and a beverage pitcher stored on drink ice in server area. Operator removed items from drink ice. **Corrected On-Site** **Warning**
08B-56-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining sushi. **Warning**
14-86-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticides used in establishment. Discussed the need to use pesticides approved for commercial use. **Warning**
41-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed the importance of marking tags with the date that the last oyster was served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On line menu states crab on some menu items. Krab is being used for all dishes without the use of crab. **Warning**
52-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Discussed the importance of keeping tags for 30 days, only 2 tags available **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 white cutting boards on cook line Can opener blade **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink x 3 operator cleaning items and utensils stored in sink **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink in kitchen near back door. Operator stocked soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked pork, noodles, rice, cooked chicken.. Operator was able to determine the prep dates of undated food and will date accordingly. **Corrective Action Taken** **Repeat Violation** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line, sushi bar **Warning**
14-09-4
Basic - Bathroom facility not clean. Employee restroom in the kitchen heavily soiled. **Warning**
32-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup in sauce **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables and above cook line, prep area **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked plastic cups stacked wet **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior screen door has a gap at threshold. Discussed with operator the need to seal all gaps leading to the outside of the establishment. Discussed with operator the need to keep exterior door closed **Warning**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Cook line, prep and storage area **Warning**
36-01-4
Basic - Food stored on floor. Milk, rice noodle and sauce stored on the floor of walk in cooler. Discussed with operator the importance of storing all foods a minimum of 6" off the floor. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with glass front at the end of cook line. Interior of ice machine with mold like substance **Repeat Violation** **Warning**
22-16-4
Basic - Screening is not 16-mesh to the inch. The exterior screen door does not have a screen that meets the requirement of 16 mesh to the inch. **Warning**
35B-13-4
Basic - Stored food not covered. Walk in cooler- prepped onions, cooked chicken, egg rolls and pork not covered.Discussed the need to cover/ protect all foods stored in the walk in cooler. **Repeat Violation** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on counter on cook line. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and dry ingredients on cook line not labeled. Discussed the need label all food removed from its original container with most common name **Warning**
02D-01-5
4
Nov 18, 2022
Routine - Food
7 critical violations. 6 major violations. 11 minor violations.
View 24 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hat on then started making sushi without washing hands
12A-25-4
High Priority - Food placed in soiled container/equipment. Egg rolls in soiled baskets in walk in cooler, employee put in clean food grade containers **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pulled pork, fish moved to another rack **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers picking up dirty dishes from tables then making drinks for customers without washing hands
12A-02-4
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. No time marked on sushi rice, operator states they just put it on sushi bar, he put time on sushi rice **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet and sour chicken (104F - Hot Holding) on sushi bar, chicken voluntarily discarded **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in kitchen, operator refilled sanitizer bucket now at 100ppm **Corrected On-Site**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. 2 trays of oysters in walk in cooler with no tag **Repeat Violation**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Containers in hand sink at sushi bar, containers removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to rinse towel
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in walk in cooler not date marked
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on
13-03-4
Basic - Equipment in poor repair. Reach in cooler gaskets torn
14-11-5
Basic - Floor soiled/has accumulation of debris. Under and behind equipment on cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach ton cooler gaskets soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. Egg rolls, cut vegetables in walk in cooler not covered
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets put on racks **Corrected On-Site**
21-38-4
11
Frequently Asked Questions
When was Royal Sushi Buffet last inspected?
The most recent health inspection at Royal Sushi Buffet on file is from Mar 16, 2026. The public record contains 16 inspections in total.
What is the most common violation at Royal Sushi Buffet?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Royal Sushi Buffet.
How does Royal Sushi Buffet compare to other restaurants in Port Richey?
Royal Sushi Buffet most recently scored 86 out of 100, which is higher than the Port Richey average of 80.
Has Royal Sushi Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Royal Sushi Buffet have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Royal Sushi Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Royal Sushi Buffet inspected?
Based on the inspection history on file, Royal Sushi Buffet is inspected around five times per year on average.
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