Royal Rasoi

3821 Lake Emma Rd, Lake Mary, FL 32746 · Permanent Food Service · License 6904935

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
3 high priority (2 fixed by the Oct 14 follow-up), 9 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Unit unplugged. Food items removed from unit. Operator states will not use until fully repaired.
  More time given
Basic4
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  COLD BAR - yogurt sauce (49f - Cold Holding). Operator states less than 4 hours. Advised operator to place on ice bath. REACH IN COOLER - cashew gravy (50°F - Cold Holding); held overnight per operator - cooked chili garlic sauce (51°F - Cold Holding); - lentil sauce (49°F - Cold Holding) held overnight per operator
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  - cooked chick pea yogurt sauce datemarked 10/8 (44°F-52°F - Cooling)
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  - bulk flour
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  - unwashed celery over cut onions
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  - ladle at cookline
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - plastic bowl used to dispense flour
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - hood filters - walk in cooler shelves
  Buildup of food debris/soil residue on equipment door handles.
  - cookline right, middle door
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  - over prep station
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  - blanket and jacket on rack with dry goods.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.