DirtyFLRestaurant Inspection Data

FUSION HUT BISTRO

FUSION HUT BISTRO maintains a 2.9/5 food safety rating based on 9 health department inspections in SOUTH DAYTONA. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

933 BEVILLE RD UNIT 102- C

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13513418

Met Inspection Standards

4 high, 5 basic

  • 08B-37-4:Basic - Bag of raw chicken in the three compartment sink below dirty containers. 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. 2 pieces of salmon
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on storage shelf with food containers Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service drinks
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer area, oven area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over seasoning sauce Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stock dated 2/17; turmeric ginger and beetroot ginger made with boiled product 2/17
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 86F in warmer, operator stated forgot to turn on. Plantains 96F on steam table
  • 01A-03-4:High Priority - Unable to verify source of desserts for customer self service. See stop sale. Reverent and Sweet brand
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Under fryer in the kitchen

9/9/2025· 7mo ago

Visit ID: 13513133

Met Inspection Standards
  • 48-04-4:- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank under cooking equipment - From follow-up inspection 2025-09-09: **Time Extended**

9/5/2025· 7mo ago

Visit ID: 10873272

Follow-up Inspection Required

3 high, 1 int

  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Juice made with boiled beets 8/26; boiled turmeric 8/26 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 73F out on cookline for an order. Operator returned to cooler Warning
  • 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 vegetables 105F on the stove. Cooked rice 130F above stove. Brown rice118F in the steam table. Empanadas in the dining room display 120F. Advised to use time as a public health control or hold 135F or above, and to reheat to 165F if hot holding at 135F or above. Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat sanitizer and chlorine test strips Warning
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank under cooking equipment

3/21/2025· 1y ago

Visit ID: 10761025

Met Inspection Standards

1 int, 2 basic

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area Warning - From follow-up inspection 2025-03-21: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric Warning - From follow-up inspection 2025-03-21: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-03-21: **Time Extended**

1/16/2025· 1y 3mo ago

Visit ID: 8875998

Follow-up Inspection Required

1 high, 6 int, 5 basic

  • 36-11-4:Basic - Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warming unit at front counter Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm cl Warning
  • 01B-07-4:High Priority - Food with mold-like growth. Flour in small container above reach in cooler Warning
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Cucumber and ginger Warning
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Warning
  • 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. Warning
  • 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. Warning
  • 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. Broth for rice and beans Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

10/29/2024· 1y 5mo ago

Visit ID: 8897590

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

9/24/2024· 1y 6mo ago

Visit ID: 8875767

Follow-up Inspection Required

1 int

  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-09-24: **Time Extended**

8/29/2024· 1y 7mo ago

Visit ID: 8736079

Follow-up Inspection Required

5 high, 2 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Warning
  • 01A-15-4:High Priority - Operator unable to provide documentation for source of fish. See stop sale. Snapper in ziplock bag in the freezer Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Penne 8/8, macaroni 8/13 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 50F in white cooler. Door ajar at start of inspection. Checked 20 minutes later, ambient air temperature 42F, feta temp 48F - Cut cabbage 80F at start of inspection on prep table with no time or temperature control for safety. Out for an order. Employee returned to cooler Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 125-129F in warmer, white rice 119F. 4.25 hours. See stop sale Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine sanitizer in three compartment sink. Only quat test strips Warning
  • 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. Warning

3/18/2024· 2y ago

Visit ID: 8625737

Met Inspection Standards

1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen, operator installed new waste receptacle Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. -QUATERNARY AMMONIA