FUSION CUISINE RESTAURANT A INC
1721 AVE D, Fort Pierce FL 34950 · 561-574-2868
Last inspected Sep 10, 2025 · 11 visits since December 2023
MAR 24
AUG 24
JAN 25
APR 25
SEP 25
≈ 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. 2 live roaches ran out of the cabinet above the triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020055080 | Oct 22, 2020 | May 26, 2021 | $320 |
Inspection history
11 visits, newest first
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked Items in sliding door cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Hole in or other damage to wall. In bathroom near kitchen and in storage room.
Stored food not covered. Jasmine rice in storage area.
Show the remaining 2 findings ▾
Unnecessary items/unused equipment on the premises. Unused equipment on the outside side building of establishment.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Notified Fire AHJ. Using commercial fryer not under hood a hood system.
Sep 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority3 Intermediate7 Basic
Show 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked Items in sliding door cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Hole in or other damage to wall. In bathroom near kitchen and in storage room.
Hood filter missing from automatic fire suppression/exhaust system.
Standing water in floor drain/floor drain draining very slowly. Under hand washing sink in kitchen.
Stored food not covered. Jasmine rice in storage area.
Unnecessary items/unused equipment on the premises. Unused equipment on the outside side building of establishment.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Notified Fire AHJ. Using commercial fryer not under hood a hood system.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 16 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. Employee on site placed dirty plates with no hand wash then proceeded to work with food for customer.
Rodent activity present as evidenced by rodent droppings found. 4 behind fryer. 4 on window sill in kitchen. 2 window sill in storage area 6 on floor in storage area
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked Items in sliding door cooler.
Bathroom door left open other than during cleaning or maintenance. Near kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Rice and beans found in pot in three compartment sink.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Hole in or other damage to wall. In bathroom near kitchen and in storage room.
Hood filter missing from automatic fire suppression/exhaust system.
Standing water in floor drain/floor drain draining very slowly. Under hand washing sink in kitchen.
Stored food not covered. Jasmine rice in storage area.
Unnecessary items/unused equipment on the premises. Unused equipment on the outside side building of establishment.
Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Notified Fire AHJ. Using commercial fryer not under hood a hood system.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects found. 3 flies in kitchen.
Operating with an expired Division of Hotels and Restaurants license. Expired April 1! 2025. Please pay $262.00 plus $50.00 late fee.
Roach activity present as evidenced by live roaches found. 2 live roaches ran out of the cabinet above the triple sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Isline G.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using commercial fryer in open space.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked White rice (119F - Cooling) made today at 8a,; rice and beans made today at 9 am (70F - Cooling);
Live, small flying insects found. 3 flies in kitchen.
Operating with an expired Division of Hotels and Restaurants license. Expired April 1! 2025. Please pay $262.00 plus $50.00 late fee.
Roach activity present as evidenced by live roaches found. 2 live roaches ran out of the cabinet above the triple sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (75F - Cold Holding) made yesterday; cooked White rice (119F - Cooling) made today at 8a,; rice and beans made today at 9 am (70F - Cooling); cooked beef (70F - Cold Holding) made yesterday at 7p.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (75F - Cold Holding) made yesterday; cooked beef (70F - Cold Holding) made yesterday at 7p.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef, beans sauce. Advised operator to reheat to 165F. 2nd temp bean sauce 176F
No paper towels or mechanical hand drying device provided at handwash sink. Operator corrected
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Isline G.
Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce on top of cooked pork.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using commercial fryer in open space.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed Carrots over cooked chicken and cooked Turkey
- From initial inspection : Flammables stored/debris present in storage room. For reporting purposes only. Generator stored in storage area, cannot be stored in building.
Jan 29, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate3 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed Carrots over cooked chicken and cooked Turkey
- From initial inspection : Flammables stored/debris present in storage room. For reporting purposes only. Generator stored in storage area, cannot be stored in building.
Jan 28, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority0 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stew
Food with mold-like growth. See stop sale. 5lbs Chicken quarters, 1lb of cut up chicken, 3lbs of turkey. Operas disposed of all items.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings under freezer 7 dropping in storage area right before kitchen 15 plus droppings under microwave in kitchen area
Sewage/wastewater backing up through floor drains. Waste water over flowing on to floor when 3 bay sink, mop sink, and hand-sink are being used
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey, cabbage slaw, beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (50F - Cold Holding); chicken (48F - Cold Holding); cooked rice (48F - Cold Holding), cabbage slaw 49f cold holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stew chicken 91F cooked over 6 hours prior. Operator disposed of stew chicken.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Stand up cooler ambient temperature is 50-55f must maintain and hold food at 41f or below
Food stored on floor. Bulk oil on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in kitchen is slowly draining
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed Carrots over cooked chicken and cooked Turkey
Flammables stored/debris present in storage room. For reporting purposes only. Generator stored in storage area, cannot be stored in building.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top commercial fryer not rated for suppression system. Spoke with fire department and must remove fryer and partial board and use commercial fryer as intended for suppression system.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strip for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hands sink. Informed employee.
Exterior door has a gap at the threshold that opens to the outside. Screen back door has gap on right side.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield over 3 compartment sink missing.
Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in freezer and microwave.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Empty food can in hand wash sink. Informed Manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Informed Manager.
Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen has gaps on sides.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight
Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen has a gap
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield over triple sink is missing
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.