POC BUFFET AND GRILL AMERICA FUSION AND SUSHI
2121 PONCE DE LEON BLVD STE 100, Coral Gables FL 33134 · 305-529-0882
Last inspected Mar 17, 2026 · 6 visits since December 2023
JUN 24
JUL 24
FEB 25
OCT 25
MAR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Cleaned and sanitized equipment or utensils not properly stored.
Equipment or utensils not designed or constructed in a durable manner.
Floor soiled/has accumulation of debris.
Show the remaining 5 findings ▾
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at prep/cook line, employee changing gloves without previous hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over meat at walk in cooler.
Buildup of food debris/soil residue on equipment door handles and gaskets.
Equipment in poor repair. Gaskets dramaged at units located at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs for ginger, handle in contact with the product. Observed at front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. By kitchen entrance.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
Worn, torn and/or soiled floors. Observed at cook line underneath equipments.
Feb 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stem table beef stew at 119°F. Manager took item to the cook line for reheating.
Handwash sink used for purposes other than handwashing. Observed bug zapper inside hand sink.
Spray bottle containing toxic substance not labeled.
Food stored on floor. Observed at walk in freezer a box with vegetable stored on floor.
Ice scoop handle in contact with ice. Observed at front bar. Bar tender placed in a dry surface.
In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi bar. Employee removed knife upon observation.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Prep table. Hand sink blocked by boxes.
Probe thermometer not used to ensure proper food temperatures.
Cleaned and sanitized equipment or utensils not properly stored. Food trays stored on floor by cook line. Manager took trays to dishwashing area.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Underneath cooking equipment at cook line, walk in cooler and walk in freezer.
Reach-in cooler and chest freezer with rust that has pitted the surface.
Walk-in cooler vents soiled with accumulated dust.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 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. Observed employees picking pieces of ice from the floor and back to filling the ice containers without hand washing and gloves changed. Operator requested to employee hand wash.
Packaged food not labeled as specified by law. At cook line, label missing for containers with undetermined ingredient.
Buildup of food debris/soil residue on equipment door handles. Observed gaskets soiled at sushi station.
Cutting board has cut marks and is no longer cleanable. At prep area for salmon.
In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station. Employee removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer.
Utensils in poor condition. Observed at cook line, knife wrapped in tape.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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. Rice cooked approximately at 9:00 am. Employee placed the time on pot. Corrected On-SiteCorrected On-Site**
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator while conducting the inspection.
Handwash sink not accessible for employee use at all times. At cook line hand sink blocked by rice pot. Employee removed the pot.
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. Provided to operator while conducted the inspection.
No soap provided at handwash sink. Sushi station. Manager replaced container.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Used to repair freezer at cook line.
Standing water or very slow draining water in handwash sink. Front counter, sushi station.
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.