FUSION CUISINE RESTAURANT A INC
1721 Avenue D
Fort Pierce, Florida, 34950
Saint Lucie County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
3
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. 3 flies in kitchen. - From follow-up inspection 2025-04-03: 1 flying insect observed **Time Extended**
- 50-17-3:High Priority - - From initial inspection : 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. - From follow-up inspection 2025-04-03: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches ran out of the cabinet above the triple sink. - From follow-up inspection 2025-04-03: 2 live roaches in cabinet above hand washing sink. **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-03: **Time Extended**
- 45-04-4:- From initial inspection : 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** - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 5 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 4/2/2025
High Priority
7
Intermediate
2
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce on top of cooked pork. **Repeat Violation** **Warning**
- 03D-02-5: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**
- 35A-02-7:High Priority - Live, small flying insects found. 3 flies in kitchen.
- 50-17-3: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.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches ran out of the cabinet above the triple sink.
- 01B-02-5: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**
- 03A-02-5: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**
- 03B-01-6: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**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator corrected **Corrected On-Site**
- 53B-02-5: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.
- 45-04-4: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**
Food safety inspection conducted on 4/2/2025 revealed 11 total violations (7 high priority, 2 intermediate, 1 basic).
Inspection on 2/5/2025
High Priority
0
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4: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** - From follow-up inspection 2025-02-05: **Time Extended**
- 23-03-4: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** - From follow-up inspection 2025-02-05: **Time Extended**
- 08B-17-4: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 follow-up inspection 2025-02-05: **Time Extended**
- 49-01-4:- 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** - From follow-up inspection 2025-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2025 revealed 4 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/29/2025
High Priority
0
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4: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**
- 23-03-4: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**
- 08B-17-4: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**
- 49-01-4:- 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**
Food safety inspection conducted on 1/29/2025 revealed 4 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/28/2025
High Priority
7
Intermediate
0
Basic
6
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-11-5:Basic - Equipment in poor repair. Stand up cooler ambient temperature is 50-55f must maintain and hold food at 41f or below
- 08B-38-4:Basic - Food stored on floor. Bulk oil on floor
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in kitchen is slowly draining
- 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed Carrots over cooked chicken and cooked Turkey
- 49-01-4:Flammables stored/debris present in storage room. For reporting purposes only. Generator stored in storage area, cannot be stored in building.
- 03D-02-5: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
- 01B-07-4: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**
- 35A-04-4: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**
- 28-26-5: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**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey, cabbage slaw, beef
- 03A-02-5: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
- 03B-01-6: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**
- 45-04-4: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.
Food safety inspection conducted on 1/28/2025 revealed 15 total violations (7 high priority, 0 intermediate, 6 basic).
Inspection on 8/21/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen back door has gap on right side. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield over 3 compartment sink missing.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in freezer and microwave.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strip for chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hands sink. Informed employee. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).