ROY'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat dressing in reach in cooler. Operator moved to proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (49F - Cold Holding); shrimp (49F - Cold Holding); cooked lobster pot stickers (49F - Cold Holding) raw tuna roll (49F - Cold Holding); cooked chicken spring roll (50F - Cold Holding) held overnight in reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); shrimp (49F - Cold Holding); cooked lobster pot stickers (49F - Cold Holding) tuna roll (49F - Cold Holding); cooked chicken spring roll (50F - Cold Holding) held overnight in reach in cooler. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by dish area. Warning

Basic - Food stored on floor. Box of chicken on ground in walk in freezer. Operator moved to proper storage. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed Coffee filters unprotected above coffee machine. Operator moved to proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (51F - Cold Holding); coconut shrimp (51F); raw tuna roll (52F - Cold Holding); cooked chicken spring roll (52F - Cold Holding); cut lettuce (52F - Cold Holding) held overnight in reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding); coconut shrimp (51F); raw tuna roll (52F - Cold Holding); cooked chicken spring roll (52F - Cold Holding); cut lettuce (52F - Cold Holding) held overnight in reach in cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill in front cook line. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw proteins stored improperly in the walk-in cooler: raw ground beef stored directly above raw pork and raw shrimp and above ready-to-potatoes. Reviewed proper storage hierarchy with Operator who moved items to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic oil and cut tomato mixture (48F - Cold Holding); reconstituted Miso Paste (47F - cold holding) stored overnight per Operator. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil and cut tomato mixture (48F - Cold Holding); reconstituted Miso Paste (47F - cold holding) stored overnight per Operator. See Stop Sale Blue Cheese Stuffed Olives at the bar (50F - Cold Holding) for 30 minutes per Operator. Operator moved to nearby reach-in cooler for quick cooling. Repeat Violation Admin Complaint

High 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 as indicated on plan: Butter on main cook line, cut tomatoes, sushi rice all out for one hour per Operator.

High Priority - Vacuum breaker missing at two threaded hose fittings in the back cooking and prep area

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at the bar inaccessible due to sanitizer buckets in the basin.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dumped ice in the handwashing sink in the alley by the bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar

Intermediate - 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink at the bar. No soap provided at the handwashing sink by the grill cook.

Intermediate - Spray bottle containing yellow substance not labeled in the bar area. Employee stated it contained sanitizer. Bottle removed. Corrected On-Site

Basic - Heavy build-up observed in the interior of the ice machine/bin.

Basic - Single-service articles improperly stored. Observed coffee filters uncovered and unprotected from contamination from splash or airborne debris.

Observed electrical wiring in disrepair. Outlet observed with exposed wiring near the front ice cream reach-in freezer. For reporting purposes only.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 in dry storage room, 5 at bar entrance kitchen side, 3 by hand sink in prep area and 3 under cook line sinks. Repeat 1/17/2023. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter main seafood area, butter left (80F - Cold Holding); butter right (78F - Cold Holding) for one hour per operator. On bar, blue cheese olives (58F - Cold Holding) for one hour per operator. Discussed using time as a public health control for foods needed at room temperature. Repeat 1/17/2023. Repeat Violation Admin Complaint

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan and variance approved by the Division of Hotels and Restaurants. Warning

Intermediate - Food being cooled by nonapproved method. In sushi station reach-in cooler, observed prerolled tuna sushi rolls double stacked in covered container cooling. Discussed with operator proper cooling procedure. Operator broke rolls into shallow layers,uncovered, and placed into walk-in freezer for quick cooling. Corrective Action Taken Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room, women's room, both bar sinks max 90F after running 5 minutes. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line scoop in standing water 80f. Operator discarded the water. Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Some broken, some missing in back kitchen. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. One package pot stick mix held thawed in walk-in cooler, made with shrimp in reduced-oxygen packaging. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 in dishwashing area, 7 above server station at bar entrance to the kitchen. 10 in hallway to office, 11 under handwash sink in drink service station by office. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. One package pot stick mix held thawed in walk-in cooler, made with shrimp in reduced-oxygen packaging. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pastry cut tomatoes (47F - Cold Holding); cut marinated tomatoes (46F - Cold Holding) per operator for one hour. Operator covered and iced foods for quick cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (126F - Hot Holding); cooked beef Demi (128F - Hot Holding) on cook line per operator for one hour. Operator moved items on to stove for quick reheating Corrective Action Taken Warning

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP or variance approved by the Division of Hotels and Restaurants. Operator is reduced-oxygen packaging cooked lobster soup and raw meats and fish. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dishwashing area containing employee drink. Operator removed the drink. This is a repeat violation from 3/16/2022. Repeat Violation Warning

Intermediate - 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103]. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwashing area ceiling vents and surrounding tiles soiled with accumulation of dust. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw fish stored over ready to eat fish. Operator moved raw fish for proper food protection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bar, blue cheese stuffed olives (60F - Cold Holding) 30 minutes per operator. Operator returned olives to reach in cooler for quick cooling. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Multiple handwash sinks blocked or used for utensil storage, dump sink, or blocked with dishes. Operator removed all obstructions from sinks during inspection. This is a repeat violation from 11/29/2021 Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On daily specials menu, tuna on menu not identified as raw, per operator this is a raw menu item. Warning

Intermediate - No soap provided at handwash sink in middle back of front cook line. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice properly time marked, written plan was unavailable for viewing at time of inspection. Warning

Basic - Plumbing system in disrepair. Handwash sink between bar and main kitchen handle for hot water rusted off.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In bar area at entrance near kitchen, observed 5small flying insects. Warning

High Priority - 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. Observed raw chicken over raw beef no longer commercially packaged in freezer. Warning

Intermediate - Handwash sink not accessible for employee use at all times at service station or in dishwashing area due to equipment stacked on top of sink. Operator removed blocking items from sink area. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, multiple employees working for more than 60 days without food handler training. This is a repeat violation from 4/14/2021. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled in chemical storage area near dishwashing machine. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 118°F on middle station in front cook line. Operator turned up heat on stove to heat up the water. This is a repeat violation from 4/14/2021. Corrective Action Taken Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On front middle cook line, open employee beverage can stored with food in reach-in cooler. Operator disposed of the beverage. Corrected On-Site Warning