YUME FUSION
2640 BLANDING BLVD STE 204, Middleburg FL 32068 · 904.406.0865
Last inspected Jul 13, 2026 · 12 visits since August 2023
AUG 24
APR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on ground at flip top reach in cooler in kitchen. Operator killed and discarded roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019037452 | May 17, 2019 | Aug 6, 2019 | $400 |
Inspection history
12 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate9 Basic
What the inspector wrote — 19 findingsThe state's own report →
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 37 seats. Seating has been increased to 75 seats. Operator has the seating change evaluation form and is still trying to resolve with the landlord and water authority. Operator is waiting on two more forms to be notarized to be able to submit the request.
Live, small flying insects found. Two live flying insects at dishroom.
Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice with time mark of discard at 5:30, not discarded at 5:36. Operator removed and discarded sushi rice. Also, four packages of completely thawed, vacuum sealed tuna in chest reach-in freezer at service station.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice with time mark of discard at 5:30, not discarded at 5:36. Operator removed and discarded sushi rice.
Show the remaining 15 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at sushi area tested at 200+ppm chlorine. Operator remade solution to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of three nozzles on soda machine have slime-like substance.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, five employees engaged in food service with no certified food manager on duty.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both kitchen handwash sinks. Operator replenished paper towels.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at kitchen handwash sink. Employee identified contents as soap and labeled the spray bottle.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two hanging fly sticky traps at dishroom area with accumulation of insects. Employee removed and discarded both traps.
Clean utensils stored between equipment and wall. Knives stored between reach-in cooler and prep table. Employee removed knives for cleaning.
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. See stop sale. Four packages of completely thawed, vacuum sealed tuna in chest reach-in freezer at service station.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 37 seats. Seating has been increased to 75 seats. Operator has the seating change evaluation form and is still trying to resolve with the landlord and water authority.
Food stored on floor. Buckets of ginger in the sushi area are stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket is soiled. Hood filters have grease build up.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust.
Working containers of food removed from original container not identified by common name. Multiple bins of flours and sugar by walk-in cooler are not labeled. Employee labeled all during inspection.
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit emergency door blocked by pressure washer and a ladder. Operator moved both items.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 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. Dishmachine tested at 0ppm chlorine. Repair person arrived during inspection and found tubes for the chemicals mixed up. Tubes placed into correct position and dishmachine tested at 100ppm chlorine.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 37 seats and has increased seating to 75 seats. Operator has seating change evaluation form and is waiting on landlord signature to complete the process.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash two ladles with soap, rinse the ladles then put away ladles without applying sanitizer. Manager coached employee on three compartment sink procedures.
Nonfood-grade bags used in direct contact with food. Take out bags used in direct contact with wontons in chest reach-in freezer. Operator moved wontons to a food-grade bag. Also, paper towels used in individually wrapped salmon. Employee removed the paper towels.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two soda nozzles with slime-like build up. Operator cleaned nozzles during inspection.
Handwash sink used for purposes other than handwashing. Strainer and bowl in handwash sink by fryers. Employee removed both items.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid at handwash sink by fryers. Operator identified contents as soap and labeled bottle.
Buildup of food debris/soil residue on equipment door handles. Underside of handles of the doors to the flip top reach in cooler have soil residues.
Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks by the bag in box soda rack are unsecured.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 37 seats and has increased seating to 75 seats. Operator has seating change evaluation form and is waiting on landlord signature to complete the process.
Food stored on floor. Case of oil stored on the floor at handwash sink by fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 72F. Spatulas in standing water at the grill at 83F. Operator removed all water.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR HR 5030-105 and operator hung poster during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has build up of food debris.
Unclean building components, attachments or fixtures. Fan guards in walk-in cooler have dust/debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority4 Intermediate8 Basic
Show 18 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. Dishmachine tested at 0ppm chlorine.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 37 seats and has increased seating to 75 seats. Operator has seating change evaluation form and is trying to resolve with the landlord.
Live, small flying insects found. One live flying insect at large reach in freezer.
Roach activity present as evidenced by live roaches found. One live roach on ground at flip top reach in cooler in kitchen. Operator killed and discarded roach.
Stop Sale issued due to food not being in a wholesome, sound condition. One package of completely thawed and sealed tuna in sushi reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in kitchen tested at 200ppm chlorine. Employee remade solution to 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice chute on soda machine has black mold-like substance. Chute was cleaned during inspection.
Handwash sink not accessible for employee use at all times. Handwash sink at triple sink blocked by a cart and a trash can. Operator moved both. Also, employee used handwash sink to rinse kitchen utensils.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in men's restroom.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue and pink liquids at wok station. Operator identified contents as soap and labeled.
Buildup of food debris/soil residue on equipment door handles. Handles on top and bottom of flip top reach in cooler have accumulation of soil residues. Employee cleaned during inspection.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at bag in box soda rack is unsecured.
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. See stop sale. One package of completely thawed and sealed tuna in sushi reach in cooler.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 37 seats and has increased seating to 75 seats. Operator has seating change evaluation form and is trying to resolve with the landlord.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 107F. Operator removed the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill is soiled. Hood filters above flat grill have grease accumulation. Walk in cooler gasket is soiled.
Open dumpster lid. Both dumpster lids are open.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths in sushi area on counter. Towels moved to sanitizer bucket. Also, sanitizer bucket stored on the floor in sushi and at wok station.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 37 seats. Seating has been increased to 75 seats. Operator has the seating change evaluation form and is still trying to resolve with the landlord and water authority.
Live, small flying insects found. Three live flying insects by dishroom.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken stored on top of raw crab in reach in freezer in kitchen. Manager moved chicken to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of vacuum packaged completely thawed tuna in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior nozzle of tea on soda machine with debris build up. Interior of ice chute has black mold-like substance.
No soap provided at handwash sink. No soap at the hand wash sink by the triple sink or at handwash sink by the wok station. Employee brought soap.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid at kitchen handwash sink. Employee identified as dish soap and labeled.
Bowl or other container with no handle used to dispense food. Bowls used as scoops for raw chicken and raw shrimp. Manager removed bowls.
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. See stop sale. Four packages of vacuum packaged completely thawed tuna in walk in cooler.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 37 seats. Seating has been increased to 75 seats. Operator has the seating change evaluation form and is still trying to resolve with the water authority.
Food stored on floor. One case of oil on floor by handwash sink in kitchen. Two cases of oil on floor in storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior toaster oven at sushi with food accumulation.
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at the hand wash sink by the triple sink.
Single-service articles improperly stored. Multiple cases of to go boxes stored on floor of storage room.
Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made sanitizer solution with the bleach and dish soap. employee remade solution with bleach only.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping solution in kitchen tested at 0PPM chlorine. Solution remade to 50ppm chlorine. Wiping cloth solutions in kitchen stored on the floor.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 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 rinsed dirty dishes, placed dirty dishes on dish rack and put in dish machine. Employee then went to put away clean dishes without washing hands before handling.
Establishment operating with changed menu and/or increased seating without septic system/sewer approval for such change. Establishment is licensed for 37 seats. Seating has been increased to 75 seats. Operator has the seating change evaluation form and is still trying to resolve with the landlord and municipal water authority.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute on soda machine has black and pink mold-like substance. Cutting boards at sushi area have black marks along the sides of the boards.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in three compartment sink. Manager identified as dish soap.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 37 seats. Seating has been increased to 75 seats. Operator has the seating change evaluation form and is still trying to resolve with the landlord and water authority.
Food stored on floor. Case of cooking oil on the floor at hand wash sink in kitchen. Bag of rice on floor at walk in cooler. Manager moved both to shelving.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for the rice in standing water at 81F. Manager removed water.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink next to dish machine. Provided DBPR Form HR 5030-111.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Exterior around top of soda machine levers-where label is located-has cobwebs at first left set of sodas. Gasket on walk in cooler is soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving with heavy rust.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat grill is soiled.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has 75 seats and licensed for 37. Inspector spoke with owner via phone and is waiting for the landlord to assist with local water company approval. Provided Seating Change Evaluation form to manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Portioned raw shrimp in reach in freezer stored on top of french fries. Operator moved shrimp to proper storage.
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. No written plan available. Provided DBPR HR 5030-104 to manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on soda machine have build up. Cutting boards at sushi have black staining on the sides of the cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to three compartment sink. Operator replaced towels.
No running water at mop sink/hand wash sink. Hand wash sink at three compartment sink unable to be used due to water supply will not shut off when faucet handles are turned off. Hot and cold valve below the sink must be turned to off position to stop the water.
Proof of required state approved employee training not available for some employees. 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 cook Tony hired in October 2023. No proof of training for server Emily C. hired in 2021.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid at utility sink in kitchen. Operator labeled.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink by three compartment sink. Provided manager DBPR Form HR 5030-111. Manager hung sign at sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with heavy rust.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area. Employee moved wet cloth to sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine.
Sep 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023Call Back - Extension given, pendingRoutine 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. See stop sale. Observed scallops (49F - Cold Holding); raw chicken (57F - Cold Holding); raw chicken (50F - Cold Holding); shell egg (53F - Cold Holding)-ambient; shrimp (51F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per manager, all items placed in cooler approximately 2.25 hours prior. All items moved to walk in cooler. Observed raw beef (56F - Cold Holding); raw beef (52F - Cold Holding); shrimp (49F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per employee, one container of beef placed in reach in cooler at 11:00 and the other at 12:00. Shrimp placed in same cooler at 11:00. Temperatures taken by inspector at 4:15.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority3 Intermediate12 Basic
Show 21 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment currently has 75 seats. Establishment licensed for 37 seats. Per owner, he is still looking into an issue with the AHJ for water. Provided Seating Change Evaluation Form to manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at dishroom.
Nonfood-grade bags used in direct contact with food. Multiple take out plastic bags used for prepped food storage of cut beef and fish in reach in freezer at kitchen entrance
Raw animal food stored over/not properly separated from ready-to-eat food. Raw opened package of fish stored in the same insert with cut lemon and whole lemon in reach in cooler. Manager moved to appropriate storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed scallops (49F - Cold Holding); raw chicken (57F - Cold Holding); raw chicken (50F - Cold Holding); shell egg (53F - Cold Holding)-ambient; shrimp (51F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per manager, all items placed in cooler approximately 2.25 hours prior. All items moved to walk in cooler. Observed raw beef (56F - Cold Holding); raw beef (52F - Cold Holding); shrimp (49F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per employee, one container of beef placed in reach in cooler at 11:00 and the other at 12:00. Shrimp placed in same cooler at 11:00. Temperatures taken by inspector at 4:15.
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. See stop sale. Sushi rice not marked with time. Per employee rice under time control at 2:00. Manager marked time. Tempura shrimp not marked with time. Per employee, prepared approximately 15 minutes ago. Manager marked correct time. Rice in kitchen not marked with the time placed under time control. White rice was prepared at 11:00 and fried rice prepared at 11:30 per manager. Inspection began at approximately 4:00. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep area and at reach in cooler have staining.
Handwash sink not accessible for employee use at all times. Hand wash sink in dishroom blocked by trash can. Employee moved trash can.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid by prep sink. Manager labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging from ceiling near back exit has accumulation of dead insects. Employee removed and discarded fly strip.
Bowl or other container with no handle used to dispense food. Bowl used in sugar and rice bins by walk in cooler. Bowls used as scoops in broccoli and raw chicken in reach in cooler in kitchen. Manager removed all bowls.
Equipment in poor repair. Gasket on stand up reach in freezer by dishroom is torn.
Food stored on floor. Bucket of soy sauce stored on the floor by three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by prep area has ice build up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 87F. Spatulas in insert on flat grill at 85F. Manager removed all from water.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sushi station sink. Provided DBPR Form HR 5030-111 to manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Hood filters have grease build up. Shelf under flat grill has debris build up.
Plumbing system in disrepair. Pipe under pre-rinse area in dishroom is leaking.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust. Shelf to left of pre-rinse area in dishroom has heavy rust with an large hole in the shelf.
Wet mop not stored in a manner to allow the mop to dry. Wet mops in mop sink not inverted or hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths on cutting board at reach in cooler.
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has 75 seats, is currently licensed for 37 seats, provided seating change during inspection.
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.