FUSION RAMEN

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, plastic tub of raw shrimp on box of cheesecake. Operator removed shrimp and stored properly. Also, in reach in freezer multiple plastic bags or raw chicken stored over cooked pork belly. Operator moved all chicken to bottom of freezer. Also, in walk-in cooler multiple different plastic containers of raw chicken breast/wings stored over sauces, cooked noodles, raw shelled eggs. Operator had employee begin to rearrange chicken in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, popcorn chicken (46F - Cold Holding); raw shrimp (44F - Cold Holding). Operator stated both items were placed in cooler approximately 1 hour prior. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table, plastic container of tapioca pearls (108F - Hot Holding). Operator stated they were made 1.5 hours prior and will be sold very quickly. Inspector talked to operator about time as a public health control. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine rusty. Also, calcium build up on hot water nozzle of water dispenser in back kitchen. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink, spray bottle of yellow liquid not labeled. Operator labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of dry storage rack near dish machine bowl used as scoop in container of seasoning. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On shelf under table across from three compartment sink, two circle cutting boards with large chips missing. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinking cups in server station stacked before properly air drying. Repeat Violation

Basic - Food stored on floor. In walk-in cooler, multiple white tubs of sauces/food on floor on cooler. Operator moved all buckets to rack/shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in metal pan of standing water temperature at 78F next to rice cooker in back kitchen. Operator removed water from pan. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler on cook line soiled with food debris/torn. Also, hood filters above cook line soiled with grease build up.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At three compartment sink, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach to bucket and rechecked at 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Near three compartment sink, sanitizer bucket on floor. Operator moved to rack. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp, over cooked chicken. Operator moved shrimp to a designated area Observed raw chicken over oranges in walk in cooler, operator moved oranges to a designated location. Repeat Violation Admin Complaint

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. Raw chicken over raw beef not all commercially packaged in reach in freezer, operator moved chicken to a designated shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken at 48F, and pork at 45F, both cold holding in reach in cooler on cook line. Operator placed both items in reach in freezer , 2nd temps taken 45 minutes later chicken 42F, pork 39F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed calcium build up on hot water dispenser. In food prep area. Observed rust on interior of ice machine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states customers can order steak rare, but has no consumer advisory sign, operator was given a consumer advisory sign and it was placed where customers can see it. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items ready to eat prepared on Wednesday 12/03/25 , in reach in cooler on cook line, not date marked , cooked eggs, cooked beef, cooked pork, cooked chicken, cooked spring roles, steamed dumplings, tofu, crab Rangoons,. All items date marked for 12/03/25 by operator. All items ready to eat prepared on Wednesday 12/03/25 , in reach in walk in cooler, cream cheese, cooked beef. Operator placed date mark for 12/03/25 Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No handle scoop in bulk sweet tea bin. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at end of triple sink deeply gauged.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items found on food prep table with food for customers at end of cook line, operator removed item and placed it in a designated area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket employee and phone on single use items in back storage area. Employee phone on food prep counter on front counter area. Employee removed phone from counter. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean dishes on clean dish shelf over three comp sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on reach in freezer in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin located in back food storage area, not labeled, operator labeled sugar bin. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back kitchen, six (6) containers of cooked beef broth 107-109F. Broth began cooling approximately three (3) hours prior. Broth discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back kitchen, six (6) containers of cooked beef broth 107-109F. Broth began cooling approximately three (3) hours prior. Broth discarded. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw chicken stored over ready to eat zucchini. In walk in cooler, raw shrimp stored over ready to drink beer. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One (1) shelled egg on crate is cracked in walk in cooler. Egg discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, hard boiled eggs 47F. Eggs placed into cooler approximately one hour prior. Eggs moved to bottom of reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near front register has sponge stored inside. Sponge removed Hand washing sink in back prep area has ice dumped inside. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In both rice warmers in kitchen, plastic bowl used as scoop. Bowls discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near cook line, container of cooking utensils stored in water 82F. Water discarded. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork thawing at room temperature in prep sink in back kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet purple cloth stored on prep counter on cook line. Cloth moved and stored correctly. Corrected On-Site Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Person in Charge washed hands at hand washing sink in front area for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer in back kitchen area, raw chicken stored in plastic grocery bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer in back kitchen, opened raw chicken stored over ready to eat edamame. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored on top of container of ready to eat sauce. Items moved and stored correctly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One (1) cracked egg stored with two (2) shelled eggs in flip top cooler on cook line. All three (3) eggs discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, bagged pasta 47F. Pasta placed into cooler approximately 60 minutes prior. Pasta moved to reach in cooler to cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At front counter, container of Goo Gone and spray bottle containing chemical cleaner stored on lower shelf with egg roll bags. In server station on floor, two containers of air freshener stored next to chops sticks and straws. Chemicals moved and stored correctly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

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. No proof that two employees have been informed of their health responsibilities. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement). Corrective Action Taken

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. No training records for two (2) employees working today.

Basic - Cardboard used to line nonfood-contact shelves. Paper towel lining top of counter by grill on cook line. Paper removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in back dry food storage area are not sealed/painted.

Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle missing in women's restroom in dining area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter in server station with condiments and single use items. Employee drink on shelf in dry food storage area with food. Drinks moved and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on ledge with single use items at front counter. Employee jacket on top of rice cooker in back dry storage area. Items moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three (3) left side hood filters above grill on cook line.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Hardware style drill used to mix sauces.

Basic - Single-service articles not stored inverted or protected from contamination. Single use straws and chopsticks on floor in server station near dining area. Items moved and stored correctly. Corrected On-Site

Basic - Stored food not covered. Three (3) pans of flour mixes in dry storage area. Flour covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In back triple sink area, raw frozen beef thawing in standing water. Manager turned on water to run. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on counters on cook line and in back kitchen. Cloths moved and stored correctly. Corrected On-Site