FANTINIS FUSION KITCHEN
3208 SW MARTIN DOWNS BLVD, Palm City FL 34990 · 5613731927
Last inspected Jun 18, 2026 · 9 visits since January 2024
SEP 24
FEB 25
NOV 25
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at bar on walls, glass racks, draft beer dispensers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024062935 | Sep 4, 2024 | Dec 4, 2024 | $1,200 |
| 2--2024028210 | Apr 18, 2024 | May 29, 2024 | $400 |
Inspection history
9 visits, newest first
Jun 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands - educated operator employee washed their hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline cooked mushrooms 55-57F- cold holding, white sauce 54-65F - cold holding, vodka sauce 53F- cold holding, cooked pasta 48F- cold holding, sliced cheese 56-62F- cold holding, cooked spinach 52-62F- cold holding, ricotta filling 52-61F- cold holding, mozzarella 42F- cold holding - food not prepared or proportion today -food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - by cookline - Burrata 66F- cold holding, cooked potatoes 55-57F- cold holding-food not prepared or proportion today food out of temperature for 30 minutes operating move food to walk cooler to quick chill. At reach in cooler by cookline cooked mushrooms 55-57F- cold holding, white sauce 54-65F - cold holding, vodka sauce 53F- cold holding, cooked pasta 48F- cold holding, sliced cheese 56-62F- cold holding, cooked spinach 52-62F- cold holding, ricotta filling 52-61F- cold holding, mozzarella 42F- cold holding - food not prepared or proportion today -food out of temperature overnight- see stop sale.
Handwash sink used for purposes other than handwashing. At handwash sink - large bucket with calamari defrosting in sink- operator removed.
Manager or person in charge lacking proof of food manager certification.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep counter / rice cooker - operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch on -operator removed.
May 15, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Tomato sauce (47F - Cooling). Per operator, sauce was prepared 11/11. Item did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. #10 can of chili sauce-dented.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single door reach in cooler, raw chicken stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cheese sauce dated 10/29. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, Vacuum sealed fish thawed. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Tomato sauce (47F - Cooling). Per operator, sauce was prepared 11/11. Item did not reach 41F within 6 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler and cook line low boy, several foods-cooked shrimp, cooked meat sauces, coleslaw, housemade soups, prepared onsite, per operator and held over 24 hours not date marked. Advised operator of proper date marking for foods prepared onsite and held over 24 hours.
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. At walk in cooler, Vacuum sealed fish thawed. See stop sale.
Stored food not covered. At walk in cooler, several foods-Sauces, soups, cooked potatoes stored uncovered.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 2 #10 cans chili sauce dented. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, Employee rubbing sweat from forehead then proceed to touch clean utensils without washing hands. Advised operator of proper handwashing.
Toxic substance/chemical improperly stored. At cookline, Bottle of cleaner-Spic n Span on prep table. Advised operator of proper chemical storage. Operator removed.
Handwash sink used for purposes other than handwashing. At cookline, Hand sink used for other purposes evident by bucket of shrimp in hand sink.
Time/temperature control for safety food thawed in an improper manner. At dry storage, ground beef thawing in standing water. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, box of unwashed peppers stored over cooked chicken. Advised operator of proper storage. Operator stored correctly.
Sep 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at bar on walls, glass racks, draft beer dispensers.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at bar on walls, glass racks, draft beer dispensers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, clam chowder (47F - Cold Holding); garlic butter (50F - Cold Holding); spinach dip (51F - Cold Holding); chill sauce (51F - Cold Holding); cream soup (50F - Cold Holding); seafood sauce (53F - Cold Holding); cooked rice (53F - Cold Holding); whole muscle beef (47F - Cold Holding); raw beef ribs (47F - Cold Holding); teriyaki sauce with garlic (47F - Cold Holding); butter (47F - Cold Holding); French onion soup (47F - Cold Holding); coleslaw (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh clams (51F-Cold holding); fresh oysters (51F-Cold holding); stuffed raw fish (53F - Cold Holding); stuffed escargot (53F - Cold Holding); raw steaks (51F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. See stop sale. At reach in cooler, raw fish (47F - Cold Holding); raw shrimp (50F - Cold Holding); cooked grits (45F - Cold Holding), not prepared or portioned today. Items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, clam chowder (47F - Cold Holding); garlic butter (50F - Cold Holding); spinach dip (51F - Cold Holding); chill sauce (51F - Cold Holding); cream soup (50F - Cold Holding); seafood sauce (53F - Cold Holding); cooked rice (53F - Cold Holding); whole muscle beef (47F - Cold Holding); raw beef ribs (47F - Cold Holding); teriyaki sauce with garlic (47F - Cold Holding); butter (47F - Cold Holding); French onion soup (47F - Cold Holding); coleslaw (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh clams (51F-Cold holding); fresh oysters (51F-Cold holding); stuffed raw fish (53F - Cold Holding); stuffed escargot (53F - Cold Holding); raw steaks (51F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. See stop sale. At reach in cooler, raw fish (47F - Cold Holding); raw shrimp (50F - Cold Holding); cooked grits (45F - Cold Holding), not prepared or portioned today. Items held in unit overnight. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. At expo line, knife stored in between equipment.
No handwashing sign provided at a hand sink used by food employees. At kitchen, no handwashing sign posted at sink on cook line.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over sauces at middle reach in cooler on cook line. Raw fish over fruit (both products not in commercial packaging) and raw fish over sweet potato fries not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to use time control or return product to cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Hose Bibb by back dry storage area.
Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing dates of last order sold. Educated operator on shellfish tag procedures.
Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle no label on counter in kitchen. Operator labeled properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents saturated with dust.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority6 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked pork reach in cooler cook line, raw fish over key lime butter reach in cooler cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F - Cold Holding) Observed in overstocked pan, reach in cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator reduced portions by half and placed inside cooler.
Clam/mussel/oyster tags not marked with last date served. Observed Shellfish tags missing dates of last order sold. Educated operator on proper shellfish tag maintenance.
Handwash sink used for purposes other than handwashing. Observed ice bucket and food debris in hand wash sink by entrance to kitchen. Operator removed ice bucket and food debris.
No soap provided at handwash sink. No soap at hand wash sink, cook line by fryer. Advised operator to provide soap.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent oyster advisory to operator. Operator posted advisory.
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. Observed Dish soap and water in spray bottle with no label at dish area. Advised operator to label spray bottle.
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.