Royal Buffet
37915 Eiland Blvd, Zephyrhills, FL 33542 · Permanent Food Service · License 6102309
What drove the grade
2 live small flying insects found in buffet area and in kitchen near dish pit area.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection6 high priority (3 fixed by the Sep 11 follow-up, 3 fixed on the spot), 2 intermediate (fixed on the spot)-22
- Complaint after follow-up on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 11, 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 - 1st follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Bean Sprouts (51°F - Cold Holding); Krab Meat (50°F - Cold Holding); Raw Shell Eggs (48°F - Ambient Air Temperature); Shrimp (50°F - Cold Holding); Chicken (50°F - Cold Holding); Beef (50°F - Cold Holding); Cooked Noodles (50°F - Cold Holding) in reach-in cooler on buffet line to the right of the hibachi grill in front of the glass door reach-in cooler. Product had ice below but was not adequate in reaching bottom of pans. Discussed procedures with operator. Operator started to add more ice and water.
Fixed on the spot
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed Fresh Garlic in Oil (100°F - Hot Holding) next to flat top grills near sushi buffet. Issued stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Bean Sprouts (50°F - Cold Holding); Krab Meat (50°F - Cold Holding); Raw Shell Eggs (50°F - Ambient Air Temperature); Shrimp (53°F - Cold Holding); Chicken (51°F - Cold Holding); Beef (51°F - Cold Holding); Cooked Noodles (52°F - Cold Holding) in reach-in cooler on buffet line to the right of the hibachi grill in front of the glass door reach-in cooler. Operator placed iced to rapidly cool products down.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Fresh Garlic in Oil (100°F - Hot Holding) next to flat top grills near sushi buffet. Issued stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over ready-to-eat corn and raw chicken over cooked noodles in walk-in cooler. Raw shrimp stored over ready-to-eat noodles in reach-in cooler on cook line. Employees removed and stored correctly.
Fixed on the spot
Displayed food not properly protected from contamination.
Observed multiple items in buffet (wasabi, wonton strips, croutons) not covered on protected by the sneeze guard. Discussed with operator. Operator started to place lids.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 2 live small flying insects found in buffet area and in kitchen near dish pit area.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed lid stored in handwash sink to the left of the cook line and containers blocking path to handwash sink to the right of the dishmachine. Operators moved.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink to the right of the three compartment sink and to the left of the cook line.
Employee replaced.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.