FUSION CUISINE RESTAURANT A INC

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. - From follow-up inspection 2025-09-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Admin Complaint - From follow-up inspection 2025-09-05: Clorox tilex mold and mildew remover only available. must have either a quatinary sanitizer, or a chlorine sanitizer, food grade to avoid another administrative complaint or a possible closure. must be complied by next day call back. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked Items in sliding door cooler. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. In bathroom near kitchen and in storage room. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Under hand washing sink in kitchen. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Jasmine rice in storage area. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused equipment on the outside side building of establishment. - From follow-up inspection 2025-09-05: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Notified Fire AHJ. Using commercial fryer not under hood a hood system. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-05: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on site placed dirty plates with no hand wash then proceeded to work with food for customer.

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 behind fryer. 4 on window sill in kitchen. 2 window sill in storage area 6 on floor in storage area Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked Items in sliding door cooler.

Basic - Bathroom door left open other than during cleaning or maintenance. Near kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Rice and beans found in pot in three compartment sink.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - Hole in or other damage to wall. In bathroom near kitchen and in storage room.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Standing water in floor drain/floor drain draining very slowly. Under hand washing sink in kitchen.

Basic - Stored food not covered. Jasmine rice in storage area.

Basic - Unnecessary items/unused equipment on the premises. Unused equipment on the outside side building of establishment.

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Notified Fire AHJ. Using commercial fryer not under hood a hood system. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked White rice (119F - Cooling) made today at 8a, ; rice and beans made today at 9 am (70F - Cooling); Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. 3 flies in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1! 2025. Please pay $262.00 plus $50.00 late fee.

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches ran out of the cabinet above the triple sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (75F - Cold Holding) made yesterday; cooked White rice (119F - Cooling) made today at 8a, ; rice and beans made today at 9 am (70F - Cooling); cooked beef (70F - Cold Holding) made yesterday at 7p. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (75F - Cold Holding) made yesterday; cooked beef (70F - Cold Holding) made yesterday at 7p. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef, beans sauce. Advised operator to reheat to 165F. 2nd temp bean sauce 176F Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator corrected Corrected On-Site

Intermediate - 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. No proof of training for Isline G.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce on top of cooked pork. Repeat Violation Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using commercial fryer in open space. Repeat Violation Warning

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-01-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled. - From follow-up inspection 2025-01-29: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed Carrots over cooked chicken and cooked Turkey - From follow-up inspection 2025-01-29: Time Extended

• From initial inspection : Flammables stored/debris present in storage room. For reporting purposes only. Generator stored in storage area, cannot be stored in building. - From follow-up inspection 2025-01-29: Power washer stored inside Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stew

High Priority - Food with mold-like growth. See stop sale. 5lbs Chicken quarters, 1lb of cut up chicken, 3lbs of turkey. Operas disposed of all items. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings under freezer 7 dropping in storage area right before kitchen 15 plus droppings under microwave in kitchen area Admin Complaint

High Priority - Sewage/wastewater backing up through floor drains. Waste water over flowing on to floor when 3 bay sink, mop sink, and hand-sink are being used Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey, cabbage slaw, beef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (50F - Cold Holding); chicken (48F - Cold Holding); cooked rice (48F - Cold Holding), cabbage slaw 49f cold holding

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stew chicken 91F cooked over 6 hours prior. Operator disposed of stew chicken. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment in poor repair. Stand up cooler ambient temperature is 50-55f must maintain and hold food at 41f or below

Basic - Food stored on floor. Bulk oil on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in kitchen is slowly draining

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed Carrots over cooked chicken and cooked Turkey

Flammables stored/debris present in storage room. For reporting purposes only. Generator stored in storage area, cannot be stored in building.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top commercial fryer not rated for suppression system. Spoke with fire department and must remove fryer and partial board and use commercial fryer as intended for suppression system.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach is not for food contact serfaces Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice and beans 60° cold holding, pork 60° cold holding, eggs ambient 65°, cheese shredded 60° cold holding, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice and beans 60° cold holding, pork 60° cold holding, eggs ambient 65°, cheese shredded 60° cold holding, Warning

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Prob thermometer provide only reaches 100° you will need a thermometer to test cold foods as well. And an ambient thermometer for the reach in cooler.

Intermediate - No running water at any sinks. Switch was shut off to hot water heater. Employee turned back on hot water is working Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation