Royal Hot Pot & BBQ
11148 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2613714
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection11 high priority (4 fixed by the Aug 14 follow-up, 7 fixed on the spot), 5 intermediate (3 fixed on the spot, 2 repeats), 5 basic-52
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Establishment serves raw fish on buffet line for self cooking at customer table. Unable to provide parasite destruction for fresh salmon received from A & D, restaurant depot, or fish items purchased from supreme seafood. Person in charge began calling suppliers.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At buffet noodles, chicken feet, octopus salad, cut cabbage, frog legs, oyster, clams, mushrooms rehydrated, mushroom soup, cut melon 44-51°F. Items are stored above fill lines at buffet. Person in charge began icing items down. Recommend holding small amount of product on time. Eel in kitchen at 64°F. Person in charge states has been out for short time, moved to walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At buffet potato wedges 80°F. At bar boba at 84°F. Person in charge states have been out for 2 hours, will hold on time. Sushi rice in kitchen held on time per person in charge with no time paperwork or time mark at 82°F. Person in charge will hold for remaining time Inspector provided time paperwork.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored over ready to eat sauces. Raw shrimp stored over ready to eat sauces. Raw fish stored over oysters to be consumed raw in walk in cooler. Raw chicken no longer commercially packaged stored on speed rack over no longer commercially packaged in walk in freezer. Person in charge began rearranging.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee shelling cooked eggs with bare hands. Person in charge had employee don gloves.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee washing gloved hands, then return to working with food. Person in charge spoke to employee who removed gloves and washed hands. Establishment does not have an AOP.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade equipment used for food storage - direct contact with food.
Observed non food grade hose in direct contact with soup at cookline.
Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine testing at 0ppm. Person in charge set up triple sink at 200ppm chlorine during inspection to utilize until unit can be repaired.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee cut raw pork on cutting board, then rinse it without sanitizing, then place back in storage. Person in charge had employee pull to sanitize.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb at cookline with hose that fills pot missing vacuum breaker.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed live flying insect at buffet line during inspection.
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds sushi portion of buffet one time, no time paper work provided during inspection. Inspector emailed operator.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer during inspection.
Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
Establishment received seafood order during inspection, did not take receiving temperatures.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee empty pan in back kitchen hand wash sink. Observed rice paddle in water in back hand wash sink. Person in charge removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels from employee restroom. Person in charge provided.
Fixed on the spotRepeat violation
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp and crab thawing ins tanning water at prep sink. Person in charge moved to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected.
No hinged lid on dumpling sauce exposed at buffet. Person in charge moved under sneeze guard.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelving in walk in cooler with white mold like substance accumulation.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at server area wet nesting.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed flying insect strips in kitchen with accumulation of dead flying insects.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.