ROYAL SUSHI GRILL AND THAI

Name: ROYAL SUSHI GRILL AND THAI
Address: 1816 S RIDGEWOOD AVE, EDGEWATER, FL, 32141, US
Rating: 61.6

1816 S RIDGEWOOD AVE, EDGEWATER, FL 32141

License #7407405

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

61.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ROYAL SUSHI GRILL AND THAI in EDGEWATER currently holds an InspectFL Health Score of 61.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 23, 2025. Across those visits, DBPR recorded 90 total findings; InspectFL has detailed violation rows for 85 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 23, 2025 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Call Back - Complied
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meats over vegetables, sauces, dumplings
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. - multiple bins on shelf near walk in cooler not labeled
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - hand sink near walk in cooler
[14-14-4] Nonfood-grade utensil provided for use in food. - ryobi drill and stirring stick
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at the front counter
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over beef, upright freezer across from woks
[14-31-5] Nonfood-grade bags used in direct contact with food. - raw meats stored in to-go bags, upright freezer across from woks
[31A-09-4] Gand sink by walk in cooler time extension

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - Walk in cooler fan covers
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. - whisk at cookline
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jackets on dry food storage shelf - nail clippers next to sushi plates (corrected on site)
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. - exit door in kitchen blocked by trash can
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing, rinsing food containers and placing to air dry without sanitizing
[02D-01-5] Working containers of food removed from original container not identified by common name. - multiple bins on shelf near walk in cooler not labeled
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - shell eggs held off temperature control at cookline. Returned to cooler
[25-32-4] Reuse of single-service or single-use articles. - jug handle cut to reuse as scoop - oyster sauce can reused for water at cookline
[41-10-4] Toxic substance/chemical improperly stored. - WD40 stored in bucket with in use whisk at cookline
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler employee bowl with utensil
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meats over vegetables, sauces, dumplings
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing.
[14-01-5] Bowl or other container with no handle provided to dispense food. - uncooked rice - sugar/salt bins - floating in sauce
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - hand sink near walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-31-5] Nonfood-grade bags used in direct contact with food. - raw meats stored in to-go bags, upright freezer across from woks
[31A-09-4] Handwash sink not accessible for employee use at all times. - handwashing sink near exit door blocked by large table - handwashing sink near walk in cooler obstructed by smaller table
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - house made teriyaki sauce containing broth, 130F
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in three compartment sink
[12A-20-4] Employee washed hands with no soap.
[41-17-4] Spray bottle containing toxic substance not labeled. - blue substance stored in restroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at the front counter
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-14-4] Nonfood-grade utensil provided for use in food. - ryobi drill and stirring stick
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[08B-38-4] Food stored on floor. - boxed oil jug
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook washing dishes with gloves on, returned to food prep without changing gloves and washing hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp, 53F, held off temperature control at cookline - raw beef, 47F, held over load line in cookline prep cooler - walk in cooler: cooked chicken 47F; raw chicken 47F; shrimp 46F; pasta 46F; sprouts 46F; cheese wontons, 45F;
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over beef, upright freezer across from woks
[41-07-4] Container of medicine improperly stored. - ibuprofen, nexium, pepto, on shelf with dry foods
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers at sushi bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Holding a whisk, dish area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gum, vitamins, dry storage shelving
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the Togo menu, seafood salad and other raw items
[35A-03-4] Dead roaches on premises. 1 next to handsink; 1 under dish machine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[16-48-4] Old food stuck to clean dishware/utensils. 1/6 pans. Removed to wash again
[08B-12-5] Stored food not covered. Rice bin
[03F-02-5] 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 as required. Rice in the sushi area, left out overnight, to be discarded per employee. Sushi chef used rice from back rice cooker for order
[14-01-5] Bowl or other container with no handle used to dispense food. Throughout
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame Frigidaire
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler multiple raw items over ready to eat food, unwashed produce
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler: raw chicken 50-51F, noodles 51-52F, noodles 53F, cooked chicken 53F, raw shrimp 53F, milk 52F, cream cheese 52F, scallops 52F, tofu 52F, raw beef 52F, dumplings 52F. Employee stated they were delivered this morning but is unable to provide an invoice. Establishment received another delivery during inspection; advised to store those items in another cooler. See stop Sale - tofu 49F on the bottom shelf, upright glass Leader cooler overnight
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
[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. Employees on duty with no food handler training
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty
[35A-05-4] Roach activity present as evidenced by live roaches found. - 2, reach in cooler top side next to door, cookline - 1 under cookline shelving above reach in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour, starch
[01B-03-5] Stop Sale issued due to adulteration of food product. Numerous small insects in uncooked rice bin

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse