HOLIDAY INN - FUSION
8368 Jamaican Court
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on oven door on cookiline. Employee charging phone on prep sink by hand wash sink.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracket.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler on expo line .
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer located next to prep line. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in cooler on cookiline soiled Exterior of ice machine soiled. Gaskets on reach in cooler on cookiline soiled. Gaskets on door of walk-in cooler soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler on cookiline.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted racks in walk-in cooler **Repeat Violation**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking on cream cheese and butter on buffet line. Less than 4 hours per operator.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times on expo line by beverage supplies.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by mop sink Hand wash sink by cookiline Two Hand wash sinks sink on expo station **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink by mop sink Hand wash sink by cookiline Two Hand wash sinks sink on expo station **Repeat Violation**
Food safety inspection conducted on 4/7/2025 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 10/31/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting containers in prep area. - From follow-up inspection 2024-10-31: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler door does not close completely. - From follow-up inspection 2024-10-31: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture at hand was sink in prep area. - From follow-up inspection 2024-10-31: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer and reach in freezer located at prep line. - From follow-up inspection 2024-10-31: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in prep area top soiled. Oven in kitchen prep area interior soiled. - From follow-up inspection 2024-10-31: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted racks in walk-in cooler. - From follow-up inspection 2024-10-31: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster at bar area. - From follow-up inspection 2024-10-31: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Brown substance in containers not labeled in storage area. - From follow-up inspection 2024-10-31: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-10-31: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan form. - From follow-up inspection 2024-10-31: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment in walk-in cooler - From follow-up inspection 2024-10-31: **Time Extended**
Food safety inspection conducted on 10/31/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 10/30/2024
High Priority
7
Intermediate
7
Basic
20
Total
34
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal container in marinara sauce. **Corrected On-Site**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in prep area storage bin and dining buffet line **Corrected On-Site**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish thawed in ROP packaging in walk-in cooler. Operator discarded. **Corrective Action Taken**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. employee eating fruit dishwashing station **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above prep table.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting containers in prep area.
- 14-11-5:Basic - Equipment in poor repair. Walk-in cooler door does not close completely.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture at hand was sink in prep area.
- 08B-38-4:Basic - Food stored on floor in walk in freezer.
- 14-69-4:Basic - Ice buildup in walk-in freezer and reach in freezer located at prep line.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses at ice machine. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in prep area top soiled. Oven in kitchen prep area interior soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of juice machine at expo line All Walk in cooler door gaskets has mold like substance. Exterior of ice machine soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On French toast batter stored in walk-in cooler. Containers on prep line **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler at prep line. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic ware handles not inverted at condiment staton
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted racks in walk-in cooler.
- 29-17-4:Basic - Waste line missing at soda gun holster at bar area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Brown substance in containers not labeled in storage area.
- 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 lamb (45F - Cooling); rice (45F - Cooling ) Cooked cooled over night. Stored in walk-in cooler. Operator discarded. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cartons of pasteurized egg containers. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not removed from ROP when thawed in walk-in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held overnight steak strips (44F - Cold Holding); raw chicken (44F - Cold Holding); Cooked lamb (45F); rice (45F - Cold Holding); **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak (44F - Cold Holding); raw chicken (44F - Cold Holding); rice (45F - Cold Holding); **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Buffet open 7am -10am
- 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. Can opener has food debris. Toaster in dining area chain soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Washing skillet in HWS.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By mop sink By cook line Bar sink **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. hand wash sink at condiment station hand wash sink at by mop sink
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan form.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment in walk-in cooler
- 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. Cooked rice not date marked held over 24 hours in walk-in cooler.
Food safety inspection conducted on 10/30/2024 revealed 34 total violations (7 high priority, 7 intermediate, 20 basic).