ROYAL SUSHI

Name: ROYAL SUSHI
Address: 2301 STATE RD 524 STE 145, COCOA, FL, 32926, US
Rating: 84.6

2301 STATE RD 524 STE 145, COCOA, FL 32926

License #1507157

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROYAL SUSHI in COCOA currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 24 total violations — 7 critical, 6 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 1, 2025 included 3 critical violations, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cook line crack eggs, then handled clean utensils and to go container. Employee was coached and washed his hands.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handles. Operator removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels under in zucchini container in walk in cooler. Operator replaced with food grade paper towels.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in walk in freezer. Operator Removed
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most prepped items throughout establishment not date marked
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employees on shift sign
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank on front counter between soda machine and tall reach in cooler
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Yun and Rongting.

Emergency order recommended
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop sink
[14-11-5] Equipment in poor repair. Reach in cooler under raw fish display, and tall white Glassdoor reach in cooler in front area in disrepair
[10-20-4] In-use tongs stored on equipment door handle between uses. Under fryer and on shelf next to woks. Operator removed
[35A-02-7] Live, small flying insects found 1 small flying insect by dishmachine area
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw steak in walk in freezer. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. In kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut Tomatoes at 46 F, cold holding, milk (48F - Cold Holding); cooked shrimp (51F - Cold Holding); smoked salmon (54F - Cold Holding); cream cheese (49F - Cold Holding); cooked octopus (53F - Cold Holding); raw albacore tuna (55F - Cold Holding); raw escolar (53F - Cold Holding); raw snapper (55F - Cold Holding); yellow tail tuna (53F - Cold Holding); raw tuna (51F - Cold Holding); fish eggs (51F - Cold Holding); Krab (55F - Cold Holding); Krab salad (49F - Cold Holding); eel sauce (51F - Cold Holding); spicy mayo (52F - Cold Holding); seaweed salad (51F - Cold Holding); cooked noodles at 49 F cold holding. All items stored in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes at 46 F, cold holding ,milk (48F - Cold Holding); cooked shrimp (51F - Cold Holding); smoked salmon (54F - Cold Holding); cream cheese (49F - Cold Holding); cooked octopus (53F - Cold Holding); raw albacore tuna (55F - Cold Holding); raw escolar (53F - Cold Holding); raw snapper (55F - Cold Holding); yellow tail tuna (53F - Cold Holding); raw tuna (51F - Cold Holding); fish eggs (51F - Cold Holding); Krab (55F - Cold Holding); Krab salad (49F - Cold Holding); eel sauce (51F - Cold Holding); spicy mayo (52F - Cold Holding); seaweed salad (51F - Cold Holding). All items stored in cooler overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. In sauce containers in reach in cooler in front area under raw fish cooler. Operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry rack above three compartment sink. Operator placed to dry
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with yellow slimy substance in front area
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. All bulk thawed raw sushi fish not date marked.

Community reaction

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Community pulse