ROYAL SUSHI BUFFET
9550 US HWY 19 STE 1 · PORT RICHEY · Pasco County · FL 34668
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer, lowered dirty dishes, put clean ones away, no hand wash. Discussed proper hand wash with operator, operator had dish washer wash his hands **Corrective Action Taken**
08B-27-4High Priority – Food placed in soiled container/equipment. Cut broccoli put back in box, discussed with operator, broccoli needs to be washed first, then cut. Operator moved broccoli to sink, rinsed , then put in clean tub **Corrective Action Taken**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer – tray of raw beef under chicken, operator moved beef to upper shelf **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door cooler on cook,line, raw beef over cheese sauce and milk, operator moved beef to bottom of cooler **Corrected On-Site**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf on cook line, moved to cooler
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler – shrimp (45F – Cold Holding); tuna (45F – Cold Holding); ribs (46F – Cold Holding); lo mein (47F – Cooling), operator states that at 9 am the food temps were 42F, coils were frozen, operator turned cooler off to defrost. Recheck- shrimp 42F, lo mein 44F, ribs 42F, tuna 41F **Corrected On-Site**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark at sushi station, all sushi snd rice discarded every 4 hours, made today at 10:30. Cold buffet, food brought out at 10:45
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line, stained and grooved
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Cut off jug and ladle in sink on cook line, metal scrubby in sink at sushi bar, operator removed **Corrected On-Site**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
01C-03-4Intermediate – oyster tags not marked with last date served.
Inspector observations synchronized from DBPR on September 18, 2026 12:22 PM.
Violation category totals
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.