AMAZING SUSHI FUSION INC
2429 N ATLANTIC AVE STE 40, Daytona Beach FL 32118 · 386-333-9835
Last inspected Aug 3, 2026 · 9 visits since July 2023
AUG 24
JAN 25
AUG 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. -unpackaged/wrapped raw beef inside freezer above commercially packaged frozen vegetables
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside food making direct contact, dry seasoning bulk containers
No conspicuously located ambient air temperature thermometer in holding unit. -sushi cold station out front
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tile/vent shows damage or is in disrepair. -vent in back prep area significantly rusted
Dec 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -handle to ice scoop -interior of toaster oven/tray
Handwash sink used for purposes other than handwashing. -utensil inside hand sink in back
Identity of food or food product misrepresented. -menus state "squid", establishment currently offers "cuttlefish-mongo-ika". Species under "Sepia spp." must be identified as cuttlefish, per FDA seafood list for acceptable vernacular. Callback inspection shall occur in 60 days to verify compliance.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -soup container used to dispense grains
Ceiling/ceiling tile/vent shows damage or is in disrepair. -vent in back prep area significantly rusted
Equipment and utensils not properly air-dried - wet nesting. -bowls stacked while air drying
Food not stored at least 6 inches off of the floor. -case of fry oil -containers of soy sauce
Non durable surface/liner used to line food-contact shelves. -dry storage racks in back, advised to use equipment that can be properly cleaned and sanitized as needed.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -power drill stored on shelf with utensils and food
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wrist watch while handling food on cook line
Equipment or utensils not designed or constructed in a durable manner. -operator poked holes inside plastic container for dispensing seasoning, advised to purchase shaker
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop resting inside bulk container of grains
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119F on cook line, manager changed water and turned on side of grill where water was located
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Container of medicine improperly stored. -bottle of antacids on top shelf above food prep area in front of grill, next to single service trays
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -noodles, cooke day prior per manager -kani, up front in display
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line nonfood-contact shelves. -inside cooler across from grill
Equipment in poor repair. -metal storage racks with rust pitting the surface, some inside walk in cooler, and some at dry storage areas
Floor soiled/has accumulation of debris. -behind cooking equipment -behind tables/coolers on cookline
Food stored on floor. -boxed soda bib on floor in back room near restrooms
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -chicken, fish
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef with gloved hand prior to handled container of cooked noodles on cook line. Advised to use utensils on raw foods if not stopping procedure to wash hands in between raw foods and cooked foods.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry portioned on site in freezer above cooked dumplings and vegetabless.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 45-47F, raw shrimp 44-47F, cooked noodles 47F, raw poultry 44-45 inside cooler across from grill on cook line. Manager states temperature checked and below 41F 2 hours prior, chose to discard voluntarily.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle to spoons resting in hulk dry goods
Objectionable odors in bathroom or other areas of the establishment. -mens retroom
Wiping cloth sanitizing solution stored on the floor.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -multiple employees handling cell phones and engaging in handling food without a handwash step. Manager had discussion with employees.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above various cooked items inside walk in freezer not commercially packaged.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled personal cell phone with gloves on prior to moving to cook line and engaging in cooking without changing gloves and washing hands.
Toxic substance/chemical improperly stored. -bottle of bleach concentrate stored t side drain boards at 3 compartment sink near rack of cutting boards
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -tofu, manager added date from 1/09
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -manager stated ran out, ordered from supplier
Cardboard used to line food-contact shelves. -inside reach in cooler shelving on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can of energy drink stored on shelf next to food/utensils/single service items
Exterior door has a gap at the threshold that opens to the outside. -top section above screen door in back
Floor soiled/has accumulation of debris. -walk in freezer floor
Food stored on floor. -case of food on floor inside walk in freezer
Grease receptacle lid open, broken, or missing.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle resting inside raw meat in pan stored in bottom of lowboy on cook line
No waste receptacle installed at handwash sink provided with disposable towels. -sushi bar hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets for walk in
Standing water or very slow draining water in handwash sink. -hand sink on cook line very slow draining
Uncleanable knife block in use to store knives.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 45-46F cut day prior, inside sushi bar up front. Manager stated sliding doors left open during prep. Advised to monitor unit to maintain 41F for internal food temperatures.
Handwash sink used for purposes other than handwashing. -handsink in back with tongs stored inside
Records/documents for required employee training do not contain all of the required information. -manager certification #
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -soup container use to dispense bulk food
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. -small cooler across from fryers containing prepared salads
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of containers on dry goods rack (garlic powder, black pepper) -stainless surface in front of stove
Uncleanable knife block in use to store knives.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.