Neighbourhood
Perry32348
Restaurants33
Spotless inspections37%
Ordered shut1
Fines$2k
A 16B 5C 1D 1F 4Not rated 6
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Shell eggs in use or stored with cracks or broken shells. 1 egg in case, discarded by operator.
High priorityFUSION BUFFET →Jul 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon on buffet at 50°, less than 4 hours per operator. Iced during inspection.
High priorityFUSION BUFFET →Jul 21, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac a cheese at 130° in kitchen hot holding, less than 4 hours per operator. Unit not in operation at time of inspection turned up during inspection.
High priorityFUSION BUFFET →Jul 21, 2026
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.
High priorityFUSION BUFFET →Apr 8, 2026
Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen.
High priorityFUSION BUFFET →Apr 8, 2026
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.
High priorityFUSION BUFFET →Apr 8, 2026
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.
High priorityFUSION BUFFET →Apr 8, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. One pan containing 24 reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.
High priorityMAMA'S ITALIAN FAMILY RESTAURANT →Apr 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In reach-in cooler at server station: salad (57F - Cold Holding); sour cream packets (60F - Cold Holding). Manager stated both items were placed into the reach-in cooler from the walk-in cooler approximately one hour prior and began adding ice to the items to rapidly cool them to 41F. 2. Inside pan of ice at cookline: pasta (60F - Cold Holding). The items are double-stacked and held in a pan containing a very small amount of ice. Employee stated the pasta has been held at the cookline for approximately two hours and placed the pasta into the freezer to rapidly cool to 41F. salad (57F 3:50, 40F 4:30 - Cooling); sour cream packets (60F 3:50, 41F 4:30 - Cooling); pasta (60F 3:45, 35F 4:30 - Cooling)
High priorityMAMA'S ITALIAN FAMILY RESTAURANT →Apr 7, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In basket above fryer at cookline: chicken tenders (105F - Hot Holding). Manager stated the chicken has been held at room temperature for approximately one hour, then reheated them to 175F during this inspection.
High priorityMAMA'S ITALIAN FAMILY RESTAURANT →Apr 7, 2026
Toxic substance/chemical improperly stored. Two spray bottles containing degreaser stored on shelf beside salt and food service gloves in prep area. An employee removed the chemicals from the area during this inspection.
High priorityMAMA'S ITALIAN FAMILY RESTAURANT →Apr 7, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on front of building, near fountain. 2. Backflow prevention device missing at mop sink. 3. Backflow prevention device missing after splitter in corner of kitchen.
High priorityMAMA'S ITALIAN FAMILY RESTAURANT →Apr 7, 2026