Royal Sushi
Last inspected: Dec 1, 2025
20
Score
Royal Sushi appears in inspection records 11 times, starting in 2022. On Dec 1, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly six violations earlier in the record.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 82, which Royal Sushi's 20 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
5
Critical latest
4
Major latest
9
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
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 over raw shrimp in walk in freezer. Operator Removed **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp, beef and chicken in top of make table stored over ready to eat foods in bottom of make table Operator double panned raw items in top of make table. **Corrected On-Site**
08A-13-5
High Priority - Nonfood-grade bags used in direct contact with food. Used for multiple items in walk on freezer
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels under in zucchini container in walk in cooler. Operator replaced with food grade paper towels. **Corrected On-Site**
14-86-1
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cook line crack eggs, then handled clean utensils and to go container. Employee was coached and washed his hands. **Corrected On-Site**
12A-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink instead of hand wash sink. Coached employee to wash hands in hand sink only **Corrected On-Site**
12A-03-4
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**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most prepped items throughout establishment not date marked
02C-02-5
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. Expired for Yun and Rongting.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in pan of raw beef in make table. Operator removed pan **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank on front counter between soda machine and tall reach in cooler
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On fish display area **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Gaskets torn in reach in cooler under fish display **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. In walk in freezer
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handles. Operator removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in cup of water steam table. Operator removed **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over cooked chicken in walk in cooler
08B-17-4
20
Sep 25, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen - From follow-up inspection 2025-09-25: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with yellow slimy substance in front area - From follow-up inspection 2025-09-25: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In kitchen - From follow-up inspection 2025-09-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler under raw fish display, and tall white Glassdoor reach in cooler in front area in disrepair - From follow-up inspection 2025-09-25: Reach in cooler is empty until fixed, work order placed **Time Extended**
14-11-5
78
Sep 24, 2025
Complaint Full
8 critical violations. 2 major violations. 12 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes at 46 F, cold holding ,milk (48F - Cold Holding); cooked shrimp (51F - Cold Holding); smoked salmon (54F - Cold Holding); cream cheese (49F - Cold Holding); cooked octopus (53F - Cold Holding); raw albacore tuna (55F - Cold Holding); raw escolar (53F - Cold Holding); raw snapper (55F - Cold Holding); yellow tail tuna (53F - Cold Holding); raw tuna (51F - Cold Holding); fish eggs (51F - Cold Holding); Krab (55F - Cold Holding); Krab salad (49F - Cold Holding); eel sauce (51F - Cold Holding); spicy mayo (52F - Cold Holding); seaweed salad (51F - Cold Holding). All items stored in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut Tomatoes at 46 F, cold holding, milk (48F - Cold Holding); cooked shrimp (51F - Cold Holding); smoked salmon (54F - Cold Holding); cream cheese (49F - Cold Holding); cooked octopus (53F - Cold Holding); raw albacore tuna (55F - Cold Holding); raw escolar (53F - Cold Holding); raw snapper (55F - Cold Holding); yellow tail tuna (53F - Cold Holding); raw tuna (51F - Cold Holding); fish eggs (51F - Cold Holding); Krab (55F - Cold Holding); Krab salad (49F - Cold Holding); eel sauce (51F - Cold Holding); spicy mayo (52F - Cold Holding); seaweed salad (51F - Cold Holding); cooked noodles at 49 F cold holding. All items stored in cooler overnight. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 5 under rice cooker 2 on dish machine 10 under ware washing area 17 Total live roaches **Admin Complaint**
35A-05-4
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 steak in walk in freezer. Operator removed **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over white sauce in walk in cooler
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above cooked chicken in walk in freezer. Operator removed **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found 1 small flying insect by dishmachine area **Admin Complaint**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked noodles stored at 49F in walk in cooler overnight. Operator discarded **Corrected On-Site**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. All bulk thawed raw sushi fish not date marked.
02C-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with yellow slimy substance in front area
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In sauce containers in reach in cooler in front area under raw fish cooler. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
14-09-4
Basic - Dead roaches on premises. 3 dead roaches under hot holding steam table in kitchen **Admin Complaint**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack above three compartment sink. Operator placed to dry **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Reach in cooler under raw fish display, and tall white Glassdoor reach in cooler in front area in disrepair
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
35B-01-4
Basic - Food stored on floor. Box of shortening stored on floor in kitchen. Operator picked up **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Under fryer and on shelf next to woks. Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour in flour container. Operator removed **Corrected On-Site**
10-01-5
Basic - Screen in door torn/in poor repair - vermin present. Back door
35B-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink **Repeat Violation**
42-01-4
14
May 27, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak in walk in cooler. Operator re-educated and move raw steak above raw chicken in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next cook line and dish washer machine not having paper towels at station
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Standing water in bottom of reach-in-cooler. Sauté station 3 door reach in cooler
29-49-6
Basic - Bowl or other container with no handle used to dispense food. In rice container and spicy mayo container. Operator remove bowls **Corrected On-Site**
14-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed walking to the kitchen having fly sticky traps filled with dead insects. Operator removed dead trapped and discarded them **Corrected On-Site**
35A-06-4
64
Feb 3, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top cooler soiled. - From follow-up inspection 2025-02-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. - From follow-up inspection 2025-02-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves starting to rust. - From follow-up inspection 2025-02-03: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline in kitchen. **Repeat Violation** - From follow-up inspection 2025-02-03: **Time Extended**
21-12-4
78
Jan 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher machine sanitizer not at minimum strength 0 ppm. **Warning**
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator moved the raw chicken. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top cooler soiled.
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline in kitchen. **Repeat Violation**
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves starting to rust.
14-17-4
Basic - Stored food not covered. Bulk container of white granular uncovered. Operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
36-73-4
55
Jul 17, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
27
Jan 26, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed employees hand washing food prep equipment and rinsing without sanitizing at the 3 compartment sink, corrected by placing all items in the Dish Washing Machine **Corrected On-Site**
22-46-4
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. Boba tea not time marked. Corrected **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw beef stored over raw seafood in walk in freezer, corrected **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in use.
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
55
Jul 26, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1 dozen carton and one full case Whole raw shell eggs stored over sauces in walk in cooler, repackaged raw chicken stored over cut cleaned vegetables in walk in cooler, all corrected **Corrected On-Site**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water at 66° holding soiled /used utensils, corrected **Corrected On-Site**
10-05-5
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/ At time of the inspection 7 hourly employees on site without a food manager present. Only one manager certificate for location, manager day off.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Location utilizing TPH guidelines for sushi rice but no written plan on site, inspector emailed copy to operator for future compliance
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed, wash, rinse and sanitized **Corrected On-Site**
10-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and beverage items on shelves with and over client items in walk in cooler. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cardboard box of cleaned food storage items stored directly on floor, corrected **Corrected On-Site**
24-07-4
Basic - Bowl or other container with no handle used to dispense food. 1# bowl used as scoop without handle in eel,sauce. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin part of ice machine with black mold like substance on side wall.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Pump bottle at front beverage station not labeled as simple syrup. Corrected **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored on upper shelves of walk in cooler over prepped/cleaned vegetables or ready to eat raw sushi items **Corrected On-Site** **Repeat Violation**
08B-17-4
37
Jan 23, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
22
Oct 27, 2022
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw items not identified on menu. Seared tuna. Fish eggs(masago), smoked salmon, sexy jalapeño, seafood salad **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with paperwork **Corrected On-Site**
03F-10-5
Basic - Wood food-contact surface not properly sealed. On cook line. Unfinished wood lining prep area
14-06-4
78
Frequently Asked Questions
When was Royal Sushi last inspected?
The most recent health inspection at Royal Sushi on file is from Dec 1, 2025. The public record contains 11 inspections in total.
What is the most common violation at Royal Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Royal Sushi.
How does Royal Sushi compare to other restaurants in Cocoa?
Royal Sushi most recently scored 20 out of 100, which is lower than the Cocoa average of 82.
Has Royal Sushi's inspection record improved over time?
No. Recent inspections at Royal Sushi have averaged around 15 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Royal Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Royal Sushi inspected?
Based on the inspection history on file, Royal Sushi is inspected around four times per year on average.
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