WORLD FUSION

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled in kitchen area Warning - From follow-up inspection 2026-01-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board in sushi bar area melted/peeling Bamboo sushi rice bowl cracked in multiple areas Warning - From follow-up inspection 2026-01-14: Time Extended

High Priority - 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. Observed chlorine sanitizer at 0 ppm. Operator changed bucket, primed, and new reading for dishmachine is at 100 ppm. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cups stored in handwash sink in bar and a cutting board stored on top of handwash sink in sushi bar area. Operator removed. Corrected On-Site

Basic - 3 dead roaches on premises throughout kitchen in storage areas off kitchen and storage areas. Operator removed, cleaned, and sanitized area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and on lid for ice machine.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler in cook line area Warning - From follow-up inspection 2024-10-22: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. compound butter (50F - Cold Holding) operator placed in ice bath to rapidly chill Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Compound butter made 5/21. Operator dated butter. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Payton Courtney Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Snow peas and mushrooms stored over washed and prepped vegetables in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over limes in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (47F - Cold Holding) operator states chicken was left out of refrigeration for a short period of time and moved back into walk in cooler. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Payton Courtney

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of olives on dry storage rack. Operator removed. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Operator is using a sushi rice mixing bowl that is constructed of white pine wood.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above washed produce in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48F - Cold Holding) operator states the shrimp was placed in the cooler at approximately 11am. Operator added bags of ice to shrimp container. Corrective Action Taken

High Priority - 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. Sushi rice in sushi bar area. Operator time marked for 11:30am. Corrected On-Site

Intermediate - Food-contact surface soiled. Soda gun nozzle in bar area. Operator cleaned during inspection. Corrected On-Site

Basic - Food stored on floor. Cases of oil in dry storage area. Operator moved to crates. Corrected On-Site

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell stored over cut leafy greens in walk in cooler. Operator corrected shelves. Corrected On-Site Priority: High Priority

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips Priority: Intermediate

Basic - Observed: Carbon dioxide/helium tanks not adequately secured. In mop sink area Priority: Basic

Basic - Observed: Ceiling tiles soiled with accumulated food debris, grease, dust. Walls soiled in dish machine area. In cook line area Repeat Violation Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables in cook line area. Operator removed. Corrected On-Site Priority: Basic

Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing a watch Priority: Basic

Basic - Observed: Equipment in poor repair. Gasket torn on reach in cooler next to walk in cooler Priority: Basic

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Basic - Ceiling tiles soiled with accumulated food debris, grease. In kitchen area

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cracked bamboo sushi rice bowl

Basic - In-use tongs stored on equipment door handle between uses. Oven doors in kitchen area, operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Emailed operator sign. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 11:05 am tuna (47°F - Cold Holding); salmon (46°F); yellow tail (46°F). Food was moved to cooler for quick cool down. 11:45 am tuna (41°F - Cold Holding); salmon (41°F); yellow tail (41°F) Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon, flounder and Cooke's chicken not date marked. Operator date marked all foods. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee beverage container over to clean equipment and utensils. Operator moved beverages Corrective Action Taken

Basic - Food stored on floor. Soy sauce in kitchen, fryer oil on floor in dry stockroom. Operator moved food to from floor. Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface.