Royal Asian Bistro
2560 Enterprise Rd, Orange City, FL 32763 · Permanent Food Service · License 7407879
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cook line expo unit by walk in cooler placed on table top Shredded Napa 48°F for 1 hour . Operator placed win walk in cooler. -Cook line expo unit, top level breaded shrimp (48°F - Cold Holding)/2 hours ; egg Rolls (43-45°F - Cold Holding); operator placed lower level.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Cut broccoli stored in original container, in walk in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at wait station handwash sink.
Operator restocked.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy beans box stored on walk in cooler floor . Operator relocated .
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
Employee placed restraint,
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing, by bathrooms.
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 stored on top of front line microwave .
Operator removed ,
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Missing signage .
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.