CHURRASCO FUSION
708 BELVEDERE RD, West Palm Beach FL 33405 · 786.389.2571
Last inspected Aug 4, 2026 · 11 visits since July 2023
AUG 24
NOV 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked carrots 47 f cooked yesterday, potatoes 48 cooked yesterday cooling overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007219 | Nov 21, 2024 | Feb 26, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Spray bottle containing toxic substance not labeled. Label worn, unreadable on sanitizer spray bottle in kitchen. Employee relabeled.
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (47F - Cold Holding); cooked yuca (46F - Cold Holding); sliced cheese (46F - Cold Holding); chicken soup (47F - Cold Holding) not prepped today stored in center kitchen flip top. Per operator, items were moved from walk in cooler less than 2 hours ago. Employee moved items to neighboring cooler to chill.
Handwash sink used for purposes other than handwashing. Ice discarded into front counter handwashing sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Label worn, unreadable on sanitizer spray bottle in kitchen. Employee relabeled.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef sauce (58F - Cold Holding); cooked potatoes (51F - Cold Holding) not prepped or portioned today stored at left flip top cooler. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator voluntarily discarded.
Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting at warewashing storage rack.
Floor soiled/has accumulation of food debris being cook line equipment.
Ice scoop handle in contact with ice at back ice machine. Operator reorganized.
Oct 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Onelio Perez 6/2/2020. No other certified food manager certified at establishment.
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. One new employee, less than two months not informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee in kitchen working for more than 2 months, no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, salsa made more than 24 hours not date marked.
Bowl or other container with no handle used to dispense food. By back door on dry storage shelf, cup used to dispense flour.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen on dry storage shelf, employee cellphones to red on and above food and single serve items. Operator moved cellphones to employee area.
Equipment and utensils not properly air-dried - wet nesting. At three compartment sink, plastic containers wet nesting on shelf above sink.
Wet wiping cloth not stored in sanitizing solution between uses. At front prep area, wet wiping cloth stored on table. Operator moved cloth to sanitizer bucket.
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked carrots 47 f cooked yesterday, potatoes 48 cooked yesterday cooling overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked carrots 47 f cooked yesterday, potatoes 48 cooked yesterday cooling overnight. marinara sauce 49 f cooked chicken 48 f, Alfredo sauce 45 f stored overnight in this cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce 49 f cooked chicken 48 f, Alfredo sauce 45 f stored overnight in this cooler not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef 95 f hot holding next to steam table. As per cook 1 hour. Advised to reheat to 165 f. Second temperature 187 after reheating.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked carrots 45 f in flip top cooler on cook line. As per manager less than 2 hours in this cooler. Manager moved the container to walk in cooler to cool quickly.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (71F - Cooling) at 10:15 am to 70F at 10:30 am since 9:00 am in walk in cooler. Pasta sealed in plastic wrapped over stacked. Unwrapped and laid on flat sheet pan
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed and air dried. Not sanitized. Employe rewashed and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in bottom reach in cooler on cook line. Removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef soup (108F - Cooling) at 10:55 since to 108 F at 11:20 am since 10:30 on cooling racks. Soup cooling at room temperature. Moved to walk in cooler.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Spray bottle containing toxic substance not labeled. On rack next to triple sink
Bowl or other container with no handle used to dispense food. Cup as scoop in salt
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker
Uncovered food stored near sink exposed to splash. Employee doing food prep next to hand sink
Working containers of food removed from original container not identified by common name. Salt container
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.