DirtyFLRestaurant Inspection Data

FUSION BUFFET

With 7 documented inspections, FUSION BUFFET in PERRY has achieved a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 7 reports on file

US 129
Florida, 42097
Suwannee County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13669775

Met Inspection Standards
  • N/A:No Violations Were Observed

4/8/2026· 1w ago

Visit ID: 13668663

Facility Temporarily Closed

3 high, 1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher. Warning - From follow-up inspection 2026-04-08: One dead roach on floor in kitchen near warewash area. One dead roach on floor in kitchen near kitchen entrance. Admin Complaint
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf at cookline. Two live roaches on floor near cookline. Two live roaches on floor at kitchen entrance. Warning - From follow-up inspection 2026-04-08: One live roach on floor in kitchen at door near warewash area. Admin Complaint
  • 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen. Warning - From follow-up inspection 2026-04-08: None observed. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2026-04-08: Not observed. **Time Extended**

4/8/2026· 1w ago

Visit ID: 13669418

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2026-04-08: Not observed. **Time Extended** - From follow-up inspection 2026-04-08: Establishment closed, buffet not set up. **Time Extended**

4/7/2026· 1w ago

Visit ID: 13520873

Facility Temporarily Closed

5 high, 2 int, 7 basic

  • 35A-03-4:Basic - Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher. Warning
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging on visibly soiled pipe at cookline.
  • 35B-06-4:Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Two bug zappers on wall in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at cookline soiled with grease. Hood filters soiled with grease.
  • 33-16-4:Basic - Open dumpster lid. Lid of dumpster left open.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Floor drains in warewash area clogged with standing water on floor. All other drains appear to be draining properly.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor around fryers soiled with grease.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and noodles with date mark of 4/8 inside walk-in cooler. Manager stated they were cooked in 4/6 and added the proper date marks during this inspection. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf at cookline. Two live roaches on floor near cookline. Two live roaches on floor at kitchen entrance. Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. **Corrective Action Taken** Repeat Violation 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. On buffet line: fried chicken (120F - Hot Holding). Manager stated the chicken was placed in the buffet line 30 minutes prior and had an employee begin reheating the chicken during this inspection. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at fountain machine soiled with mold-like substance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored down inside handwash sink in buffet area.

9/15/2025· 7mo ago

Visit ID: 10954681

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
  • 24-15-4:Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Water and tea pitchers stored under hand towel dispenser.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Properly stored during inspection. Corrected On-Site
  • 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. 1st test 0 ppm , machine primed 2nd test 100 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45, beef 45, Less than 4 hours per operator, put in walk-in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

4/12/2025· 1y ago

Visit ID: 10703598

Met Inspection Standards

1 high, 1 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In wait station. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of chicken, Properly stored during inspection. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut down plastic jug used as rice scoop. Jug removed.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth. Cloth removed. Corrected On-Site

10/24/2024· 1y 5mo ago

Visit ID: 8735912

Met Inspection Standards

1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection. Corrected On-Site