FUSION BUFFET
2385 S BYRON BUTLER PKWY, Perry FL 32348
Last inspected Jul 21, 2026 · 10 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 24
APR 25
SEP 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $0
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2026024662 | Apr 7, 2026 | Apr 27, 2026 | — |
Inspection history
10 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. 1 egg in case, discarded by operator.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on floor under pot and pan rack.
Show the remaining 1 finding ▾
Stored food not covered. Multiple items in walkin.
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 8, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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.
Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen.
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.
Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher.
Apr 7, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and noodles with date mark of 4/8 inside walk-in cooler. Manager stated they were cooked in 4/6 and added the proper date marks during this inspection.
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.
Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: fried chicken (120F - Hot Holding). Manager stated the chicken was placed in the buffet line 30 minutes prior and had an employee begin reheating the chicken during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at fountain machine soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Bucket stored down inside handwash sink in buffet area.
Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging on visibly soiled pipe at cookline.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Two bug zappers on wall in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at cookline soiled with grease. Hood filters soiled with grease.
Open dumpster lid. Lid of dumpster left open.
Standing water in floor drain/floor drain draining very slowly. Floor drains in warewash area clogged with standing water on floor. All other drains appear to be draining properly.
Unclean building components, attachments or fixtures. Floor around fryers soiled with grease.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 1st test 0 ppm, machine primed 2nd test 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45, beef 45, Less than 4 hours per operator, put in walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Water and tea pitchers stored under hand towel dispenser.
Ice scoop handle in contact with ice. Properly stored during inspection.
Apr 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cut down plastic jug used as rice scoop. Jug removed.
Handwash sink used for purposes other than handwashing. Storing wiping cloth. Cloth removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
Floor area(s) covered with standing water. In wait station.
Food stored on floor. Case of chicken, Properly stored during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor area(s) covered with standing water.
Time/temperature control for safety food thawed in an improper manner. Room temperature.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom door left open other than during cleaning or maintenance.
Equipment or utensils not designed or constructed in a durable manner. Gallon jug used as rice scoop.
Standing water or very slow draining water in handwash sink.
Water leaking from pipe and/or faucet/handle.
Feb 22, 2024Inspection 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Greens at 115°, put under time as control.
Bowl or other container with no handle used to dispense food. In sugar, scoop removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on service counter. Phone Removed during inspection.
Stored food not covered. Items in walk-in.
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.