Royal Sushi Grill and Thai

1816 S Ridgewood Ave, Edgewater, FL 32141 · Permanent Food Service · License 7407405

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Presence of live ants.onHigh priority · not yet fixed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 complaint inspection
8 high priority (4 fixed by the Oct 1 follow-up, 1 fixed on the spot), 2 intermediate, 3 basic
-42
Safety score58

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

Inspection history

2 inspections · 4 visits

Latest inspection

Sep302026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 3 Basic
What was still cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
- Code 35, Insects, rodents, pests and animals: Presence of live ants.on
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
  Food stored under dripping condensation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  in crunch
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 8 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority8
- 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.
  - Raw shell eggs 80°F ambient - Cooked shrimp 76°F - In reach in cooler on top of other containers noodles 62°F, beef 53°F - Cut lettuce 51°F, bottom of glass door front cooler overnight. On the shelf above that, cut lettuce 46°F in the front and 42°F in the back - Krab out and returned to cooler 61°F
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Fried rice 91°F
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Walk in cooler raw shrimp over cooked noodles, raw beef over produce
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  In the freezer
- 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. 0 ppm cl Chemical changed out and 100 ppm cl was reached
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Presence of live ants.on
  On the wall behind soda machine
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Greater than the 200 ppm cl
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.front counter
  No soap provided at handwash sink.
  Cookline
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Walk in cooler
  Food stored under dripping condensation.
  Walk in cooler, condensation pooling on plastic wraps covering curry and sauce
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026F52Routine inspection12 violations, 3 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 23, 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.
6 violations still not corrected:
- 3 High priority
- 3 Basic
What was still 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.
  lettuce ambient cooling 5 hours in 5 gallon bucket 55°F. . Boba 82°F made at around noon 5 hours ago, moved to cooler, and out for most of the rest of the time per person in charge.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Milk 37°F (cold holding); chicken 38°F (cold holding); sprouts 34°F; On cookline cooked garlic in oil 92°F, out since 3 per employee, no time mark and not on time as a public health control , employee time marked
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Walk in cooler raw chicken over cooked noodles
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  Walk in cooler
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 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.
  Out with no time or temperature control for safety Fresh garlic in oil 78°F. Cooked tempura shrimp 82°F Both out for lunch/orders In walk in cooler overnight: sprouts 50°F, noodles 51°F, broth 55°F, raw beef 45°F, krab puff 47f, tofu 47°F, cream cheese 48°F, milk for employees 50°F Items delivered earlier in the day: 1 case 12 pack tofu 46°F, 1 case 10 pack cream cheese 46f Out and returned to cooler less than 3 hours earlier: cooked chicken 50°F, raw chicken 50°F, raw shrimp 49°F, raw beef 48°F. Advised to ice or move to another cooler
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  - Reach in cooler - Raw chicken over cooked egg roll corrected on site - walk in cooler raw chicken over carrots and sauces, raw meats and seafood over noodles and sauces
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade heavily encrusted
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Cases of tomatoes over sauces
  Food stored on floor.
  Oil in front of handsink
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In sauces, rice, dry items . Operator removed some
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  0 ppm corrected to 200 ppm cl
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  On sushi cutting board
- 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.
  Cell phone on prep table
  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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.