Yume Fusion

2640 Blanding Blvd Ste 204, Middleburg, FL 32068 · Permanent Food Service · License 2001319

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Jul 13, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 complaint inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 2 repeats), 9 basic (4 repeats); basic violations cost 12 at most
-41
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul132026

Complaint inspection

18 violations found

First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 5 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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.
- Code 03, Food out of temperature: 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.
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: 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.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two live flying insects at dishroom.
- Code 41, Chemicals and toxic substances: 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.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of three nozzles on soda machine have slime-like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at both kitchen handwash sinks. Operator replenished paper towels.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: 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.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: 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.
Basic9
- Code 02, Labeling, date marking and consumer advisory: 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.
  Fixed on the spot
- Code 06, Food properly thawed: 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.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of ginger in the sushi area are stored on the floor.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelves have rust.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler shelving has white mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk-in cooler gasket is soiled. Hood filters have grease build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Knives stored between reach-in cooler and prep table. Employee removed knives for cleaning.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 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.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: 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.
  Repeat violation
Reporting only1
- Code 46, Exits: 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.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.