HOLIDAY INN - FUSION
8368 JAMAICAN CT, Orlando FL 32819 · 407-247-5327
Last inspected Jul 28, 2026 · 13 visits since September 2023
OCT 24
APR 25
NOV 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1- near mop sink 2- dinning room area at table close to tv
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. DM 0 ppm, operator changed chlorine, then was 50 ppm
Displayed food not properly protected from contamination. White rice not covered in walk in cooler
Live, small flying insects found 1- near mop sink 2- dinning room area at table close to tv
Floor area(s) covered with standing water. Near mop sink
Wall soiled with accumulated grease, food debris, and/or dust. Underneath dish machine, walls soiled
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jun 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Displayed food not properly protected from contamination. -yogurt station toppings not protected, operator removed behind sneezeguard
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired 4/13/26
White Spray bottle containing toxic substance not labeled. On cooks line underneath hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse stored on prep table in back area
Employee with no hair restraint while engaging in food preparation. Employee with long hair working buffet
Ice buildup in reach-in mini freezer by cooks line
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Identity of food or food product misrepresented. Menu advertising cage free eggs, no cage free eggs found in establishment
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water treatment from 2010
Storage area not maintained clean and organized. 11 items throughout kitchen not operating
Nov 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Identity of food or food product misrepresented. Menu advertising cage free eggs, no cage free eggs found in establishment
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dishmachine added in bar area no plan review
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water treatment from 2010
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. In back prep kitchen area
Storage area not maintained clean and organized. 11 items throughout kitchen not operating
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority6 Intermediate9 Basic
Show 22 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. Chlorine 0ppm Operator changed sanitizer then was Chlorine 50ppm
Displayed food not properly protected from contamination. Brown sugar, cinnamon and raisins on buffet line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell unpasteurized eggs over raw pork loin in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); butter pats (57F - Cold Holding) French toast batter (57F - Cold Holding) Less than 4 hours Operator moved to freezer then was Cream cheese 39F Butter pats 38F French toast batter 38F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey sausage (118F - Hot Holding); scrambled eggs (120F - Hot Holding) French toast (118F - Hot Holding) Less than 4 hours per operator Reheated turkey sausage then was 168F Scrambled eggs was discarded by operator
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. turkey sausage 118F hot holding, employee reheated to 165F then temped again at 180F
Toxic substance/chemical improperly stored. Chemical wipes stored above prep table
Handwash sink not accessible for employee use at all times. Blocked handsink by door on buffet line
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cooks line unable to properly wash hands due to hot and cold valves missing.
Identity of food or food product misrepresented. Menu advertising cage free eggs, no cage free eggs found in establishment
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dishmachine added in bar area no plan review
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory form to operator, operator posted
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water treatment from 2010
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items on prep table in back prep kitchen
Equipment and utensils not properly air-dried - wet nesting. In clean equipment rack in back prep area
Reach-in cooler interior/shelves have accumulation of soil residues. In back prep kitchen area
Single-service articles not stored inverted or protected from contamination. Single service utensils on table by front door Single service straws not protected on bar
Storage area not maintained clean and organized. 11 items throughout kitchen not operating
Trash receptacles not provided where needed in establishment. Near handwash sink by front door of kitchen
Wet wiping cloth not stored in sanitizing solution between uses. In back prep kitchen area
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking on cream cheese and butter on buffet line. Less than 4 hours per operator.
Handwash sink not accessible for employee use at all times on expo line by beverage supplies.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by mop sink Hand wash sink by cookiline Two Hand wash sinks sink on expo station
No soap provided at handwash sink. Hand wash sink by mop sink Hand wash sink by cookiline Two Hand wash sinks sink on expo station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on oven door on cookiline. Employee charging phone on prep sink by hand wash sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracket.
Equipment in poor repair. Reach in cooler on expo line.
Ice buildup in reach-in freezer and/or walk-in freezer located next to prep line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in cooler on cookiline soiled Exterior of ice machine soiled. Gaskets on reach in cooler on cookiline soiled. Gaskets on door of walk-in cooler soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler on cookiline.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted racks in walk-in cooler
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan form.
Non-pitting surface rust on food-contact equipment in walk-in cooler
Equipment and utensils not properly air-dried - wet nesting containers in prep area.
Equipment in poor repair. Walk-in cooler door does not close completely.
Faucet/handle missing at plumbing fixture at hand was sink in prep area.
Ice buildup in walk-in freezer and reach in freezer located at prep line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in prep area top soiled. Oven in kitchen prep area interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted racks in walk-in cooler.
Waste line missing at soda gun holster at bar area.
Working containers of food removed from original container not identified by common name. Brown substance in containers not labeled in storage area.
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 7 high priority.
7 High priority7 Intermediate20 Basic
Show 34 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lamb (45F - Cooling); rice (45F - Cooling ) Cooked cooled over night. Stored in walk-in cooler. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cartons of pasteurized egg containers.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not removed from ROP when thawed in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held overnight steak strips (44F - Cold Holding); raw chicken (44F - Cold Holding); Cooked lamb (45F); rice (45F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak (44F - Cold Holding); raw chicken (44F - Cold Holding); rice (45F - Cold Holding);
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Buffet open 7am -10am
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Toaster in dining area chain soiled.
Handwash sink used for purposes other than handwashing. Washing skillet in HWS.
No paper towels or mechanical hand drying device provided at handwash sink. By mop sink By cook line Bar sink
No soap provided at handwash sink. hand wash sink at condiment station hand wash sink at by mop sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan form.
Non-pitting surface rust on food-contact equipment in walk-in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice not date marked held over 24 hours in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Metal container in marinara sauce.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in prep area storage bin and dining buffet line
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. Raw fish thawed in ROP packaging in walk-in cooler. Operator discarded.
Employee eating in a food preparation or other restricted area. employee eating fruit dishwashing station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above prep table.
Equipment and utensils not properly air-dried - wet nesting containers in prep area.
Equipment in poor repair. Walk-in cooler door does not close completely.
Faucet/handle missing at plumbing fixture at hand was sink in prep area.
Food stored on floor in walk in freezer.
Ice buildup in walk-in freezer and reach in freezer located at prep line.
In-use ice scoop stored on soiled surface between uses at ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in prep area top soiled. Oven in kitchen prep area interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of juice machine at expo line All Walk in cooler door gaskets has mold like substance. Exterior of ice machine soiled.
Old labels stuck to food containers after cleaning. On French toast batter stored in walk-in cooler. Containers on prep line
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler at prep line.
Single-service articles not stored inverted or protected from contamination. Plastic ware handles not inverted at condiment staton
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted racks in walk-in cooler.
Waste line missing at soda gun holster at bar area.
Working containers of food removed from original container not identified by common name. Brown substance in containers not labeled in storage area.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose at mop sink lower than flood rim of sink.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked onions
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked onions marked 4/10
Toxic substance/chemical improperly stored. -bug repellent on counter next to hand sink inside the bar, next to mugs/bar supplies
Handwash sink not accessible for employee use at all times.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar hand sink, hot water handle not functioning
Cardboard used to line nonfood-contact shelves. -under drying shelf
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. -inside walk in cooler. Advised to remove from packaging or introduce oxygen to fish by unsealing ROP packing prior to thawing completion.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area above juice dispenser in server area
Sep 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate15 Basic
Show 20 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Juice machine nozzles
No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish Sink juice machine Sink near condiment station
No soap provided at handwash sink. Sink near condiment station
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler, cooked pasta, rice, sauce, milk
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated from 2010
Bowl or other container with no handle used to dispense food. Bowl inside of red sauce in walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on buffet line
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter near silverware station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in through window, Bag near silverware
Floor soiled/has accumulation of debris. In walk in cooler
Ice bucket stored on floor between uses.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer. Walk in freezer
In-use ice scoop stored on soiled surface between uses.
Light not functioning. Throughout kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light near ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in all walk in coolers Gasket on all walk in coolers
Single-service articles improperly stored. To go boxes stored on floor
Trash receptacles not provided where needed in establishment. Near hand wash sinks
Unnecessary items/unused equipment on the premises. Multiple refrigerators Hot boxes Storage racks Lamps Safe boxes Luggage cart Stored in kitchen side prep
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority5 Intermediate16 Basic
Show 26 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. Chlorine 0ppm
Food with mold-like growth. See stop sale. 3 slices of cheddar cheese in reach in on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items on buffet line less than 3 hours, Removed yogurt and returned to walk in cooler, discarded melon. cut melon 47-50F individual yogurt 57F sour cream 52F
Toxic substance/chemical improperly stored. Windex bottle on counter next to bar caddy.
Food-contact surface soiled with food debris, mold-like substance or slime. Juice machine nozzles
No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish Sink juice machine Sink near condiment station
No soap provided at handwash sink. Sink near condiment station
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler, cooked pasta, rice, sauce, milk
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated from 2010
Bowl or other container with no handle used to dispense food. Bowl inside of red sauce in walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on buffet line
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter near silverware station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in through window, Bag near silverware
Floor soiled/has accumulation of debris. In walk in cooler
Ice bucket stored on floor between uses.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer. Walk in freezer
In-use ice scoop stored on soiled surface between uses.
Light not functioning. Throughout kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light near ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in all walk in coolers Gasket on all walk in coolers
Single-service articles improperly stored. To go boxes stored on floor
Trash receptacles not provided where needed in establishment. Near hand wash sinks
Unnecessary items/unused equipment on the premises. Multiple refrigerators Hot boxes Storage racks Lamps Safe boxes Luggage cart Stored in kitchen side prep
Wet mop not stored in a manner to allow the mop to dry.
Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 extinguisher stored on floor near storage closet by refrigerators that are not working
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.