ROYAL RASOI EXPRESS

Name: ROYAL RASOI EXPRESS
Address: 3837 S NOVA RD, PORT ORANGE, FL, 32127, US
Rating: 67.5

3837 S NOVA RD, PORT ORANGE, FL 32127

License #7407980

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ROYAL RASOI EXPRESS in PORT ORANGE currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 30 total violations — 6 critical, 5 major, 19 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.

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.

Call Back - Complied
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -establishment has added dining area, only prior approval for 10 seats. Provided operator with seating evaluation form.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand wash sink missing sign next to 3 compartment sink
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[27-16-4] hand sink at entrance to kitchen

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[14-01-5] Bowl or other container with no handle used to dispense food. -soup container used to dispense rice from bulk container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters heavily soiled with debris -ansul lines at hood system -top shelf of lowboy cooler across from stove
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -drip from hood at front side of line in front of stoves
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -establishment has added dining area, only prior approval for 10 seats. Provided operator with seating evaluation form.
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top surface of dish machine next to door
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand wash sink missing sign next to 3 compartment sink
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. a¿¿cook handled cell phone prior to handling naan bread -cook moved trash can nearby to station prior to wiping cutting board/in use knife, and moving to sauté pan to stir food without removing gloves/washing hands
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[41-07-4] Container of medicine improperly stored. -container of prescription medicine on shelf next to some seasonings and above prep table below containing clean utensils
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook handled naan bread with barehands while basting -cook handled bread with barehands after prior discussion about barehand contact with ready to eat food. Advised person in charge of requirement to es or utensils with ready to eat food without an approved alternate operating procedure.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked curry is placed inside very deep(22Q) plastic container during the cooling process without any additional steps to rapidly cool adequately such as ice bath. Person in charge did attempt to use ice bath after discussion. -advised to cool with shallow pans or adequate ice bath steps

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