Roy`s Restaurant
100 1 Ave SW, Steinhatchee, FL 32359 · Mobile Food Dispensing Vehicle · License 7250056
What drove the grade
No conspicuously located ambient air temperature thermometer in holding unit, prep table by oven.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection3 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 15, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit, prep table by oven.
Code 10, In-use utensils properly stored: In-use ice scoop stored on top of ice machine between uses.
Code 36, Floors, walls, ceilings and ventilation: Vents soiled with dust.
Earlier inspections 1
A98Routine inspection2 violations No follow-up needed
- First visitAug 14, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp thawing at room temperature.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Removed from packaging.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.