Royal Sushi
2510 S Washington Ave Ste #160, Titusville, FL 32780 · Permanent Food Service · License 1507247
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 14 basic (7 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: 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 rice on front area not time marked. Was put on time 1 hour prior to inspection. Operator added time mark
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw steak stored over raw tuna in reach in cooler on front counter. Raw chicken stored above shrimp in walk in cooler. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs then move to work with ready to eat items. Operator stopped and had employee wash hands and replace gloves.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 small flying insects observed by back door
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer bucket reading at 200+++ppm. Operator added water. New reading 50 ppm.
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Soiled spoon stored on hand sink on front counter, operator removed.
Fixed on the spot
Basic14
Code 08, Food protection and cross-contamination: Stored food not covered.
Cut and prepped broccoli stored in walk in cooler on floor not covered
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed radishes stored above ready to eat sliced cucumbers in reach in cooler on front counter. Operator removed Unwashed mangos stored above cut washed and prepped onions in walk in cooler. Operator removed
Fixed on the spot
Food stored in a prohibited area.
Tea bag boxes stored in the locked public restroom closet. Operator removed
Fixed on the spot
Food stored on floor.
Ginger bucket stored directly on the floor on front counter. Broccoli container stored on walk in cooler floor. Operator removed
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
Observed employee take unwashed cucumbers from box in the walk in cooler and start cutting without washing them first. Operator stopped employee and washed cucumbers.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Multiple employee ice cream containers stored in reach in freezer on front counter. Operator removed
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees prepping sushi at front counter wearing bracelets
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used inside tempura breading container and in vegetable container on cook line. Operator removed
Fixed on the spotRepeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed operator using Steel wool inside woks. Educated operator about hazards associated with this
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave located by dish machine interior rusty
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates and sauce cups in lobby area not inverted. Operator flipped them
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Above walk in cooler and walk in freezer
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.