FUSION HUT BISTRO
933 BEVILLE RD UNIT 102- C, South Daytona FL 32119 · 386-236-8736
Last inspected Jul 24, 2026 · 12 visits since August 2023
AUG 24
JAN 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. Flour in small container above reach in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bottled items in the dining area
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Next to the oven
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Employee raw shell eggs over vegetables, raw fish over chicken peas
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. - Overnight in double cooler: Rice 50F, stock 52F, ox 48F, chick peas 48F, see stop sale. Other items in cooler less than 2 hours, advised to move items to another cooler - put and returned to cooler ox tail 47F in storage room cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 98F, rice 125F. Operator moved to steam table and turned heat on
Handwash sink used for purposes other than handwashing. Used to hold pitcher filled with water
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. Nephew, no proof of food handler training
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bottled items in the dining area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above burners; lid to rice, around grease trap
Time/temperature control for safety food thawed in an improper manner. Room temperature. Operator moved to sink to run water over the bags
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm, operator added sanitizer, result was greater than 400 ppm, water was added and 200 ppm was reached
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Next to the oven
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over seasoning sauce
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stock dated 2/17; turmeric ginger and beetroot ginger made with boiled product 2/17
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 86F in warmer, operator stated forgot to turn on. Plantains 96F on steam table
Unable to verify source of desserts for customer self service. See stop sale. Reverent and Sweet brand
Bag of raw chicken in the three compartment sink below dirty containers.
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. 2 pieces of salmon
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on storage shelf with food containers
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service drinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer area, oven area
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Under fryer in the kitchen
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank under cooking equipment
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Juice made with boiled beets 8/26; boiled turmeric 8/26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 73F out on cookline for an order. Operator returned to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 105F on the stove. Cooked rice 130F above stove. Brown rice118F in the steam table. Empanadas in the dining room display 120F. Advised to use time as a public health control or hold 135F or above, and to reheat to 165F if hot holding at 135F or above.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat sanitizer and chlorine test strips
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank under cooking equipment
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric
Jan 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Food with mold-like growth. Flour in small container above reach in cooler
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Cucumber and ginger
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth for rice and beans
Spray bottle containing toxic substance not labeled.
Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric
No conspicuously located ambient air temperature thermometer in holding unit. Warming unit at front counter
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm cl
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Operator unable to provide documentation for source of fish. See stop sale. Snapper in ziplock bag in the freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Penne 8/8, macaroni 8/13
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. - Feta 50F in white cooler. Door ajar at start of inspection. Checked 20 minutes later, ambient air temperature 42F, feta temp 48F - Cut cabbage 80F at start of inspection on prep table with no time or temperature control for safety. Out for an order. Employee returned to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 125-129F in warmer, white rice 119F. 4.25 hours. See stop sale
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine sanitizer in three compartment sink. Only quat test strips
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Mar 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink. -QUATERNARY AMMONIA
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen, operator installed new waste receptacle
Wet mop not stored in a manner to allow the mop to dry.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with rice, operator removed
Interior of microwave has light accumulation of grease/food debris.
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.