DirtyFLRestaurant Inspection Data

J & P FUSION LLC

With 8 documented inspections, J & P FUSION LLC in CAPE CORAL has achieved a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 8 reports on file

1715 CAPE CORAL PKWY WEST, #28 AND 29

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 3666370

Call Back - Complied

2/18/2026· 3w ago

Visit ID: 13523094

Follow-up Inspection Required

7 high, 5 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go soup cup used as scoop in rice container
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At dish machine hand sink. This is a repeat violation from the previous inspection dated 09-17-2025 Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in prep table and perfume stored with clean and sanitized cups. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 52-11-4:Basic - Food offered in a way that misleads/misinforms the consumer. Stripped Bass is offered on the menu and per operator. Bronzino was invoiced and served as the listed Stripped Bass that is on the menu Admin Complaint
  • 08B-38-4:Basic - Food stored on floor. Inside walk in cooler and walk in freezer. This is a repeat violation from the previous inspection dated 09-17-2025
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar hand sink or in public men's room.
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water valve does not work at hand sink next to dish machine.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use personal cell phone and return to work without hand washing. This is a repeat violation from the previous inspection dated 09-17-2025. Discussed proper hand washing with operator Repeat Violation Admin Complaint
  • 09-01-4:High Priority - 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. Observed employee peeling ready to eat cucumbers with bare hands and not immediacy used for cooking and employee washed hands put on single use gloves . Also observed an employee and water crest for later use without gloves. Then observed empire cut onions with bare hands that were being cut for prep and not immediately cooked. Discussed proper glove use with operator **Corrective Action Taken** Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after coming in contact with trash can, before use. Do not use equipment/utensils not properly sanitized. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat shredded cabbage in walk in cooler. Discussed with operator,proper food storage. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line pork dumpling (83 F - Cold Holding), per operator dumpling was prepared 30 minutes prior. Operator moved to reach in cooler to properly cool. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Raid Ant and Roach spray stored on shelf with food. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on underside of soda dispenser around soda nozzles.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen area blocked and inaccessible
  • 11-26-1: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. Emailed operator DBPR Form HR 5030-103.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork dumplings per operator made 24 hours prior per operator not date marked.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certification expired in January of 2026 or earlier.

9/17/2025· 5mo ago

Visit ID: 10915461

Met Inspection Standards

2 high, 3 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two unsecured tanks next to hand sink in kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in prep table. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cooks line without a hair restraint. This is a repeat violation from previous inspection dated 01-18-2025 Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cell,phone on cooks line then began working with food without hand washing. Discussed the need for hand washing and observed proper hand washing. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth used as food contact surface on sushi rice. Operatpr removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as rinse station on sushi line
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Penghui Wu does not have certified food manager.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink.

3/19/2025· 11mo ago

Visit ID: 10760999

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gasket torn. Warning - From follow-up inspection 2025-03-19: **Time Extended**

1/16/2025· 1y 1mo ago

Visit ID: 8841530

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket torn. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The manager changed out sanitizer bucket during inspection. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in reach-in cooler across from cook line. The cook moved the raw shrimp on top shelf above raw beef. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

7/25/2024· 1y 7mo ago

Visit ID: 8726830

Met Inspection Standards

2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. The ice scooper was removed from ice bin. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The manager removed tongs from oven door. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by kart on cook line. The kart was removed from blocking handwashing sink. Corrected On-Site
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink turned off beside dishwashing machine. The operator turned on hot water at handwashing sink during inspection. Corrected On-Site

1/10/2024· 2y 2mo ago

Visit ID: 8496657

Met Inspection Standards

1 high, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in sushi bar. The manager is placing hand washing sign at hand washing sink in sushi area. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw shrimps in reach-in cooler across from cook line. The operator placed the raw shrimp above the raw steaks in reach-in cooler. Corrected On-Site

9/11/2023· 2y 6mo ago

Visit ID: 8348549

Met Inspection Standards

1 high, 1 int, 5 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed cook drinking in food preparation area.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket torn. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from oven door handle. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The owner removed open drink from walk-in cooler. Corrected On-Site
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. The emitting strip was removed from kitchen area. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by container and food kart beside deep frier. The Food kart and container was removed from in-front and in hand washing sink Corrected On-Site