Fusion Ramen
463867 State Rd 200 Ste 5, Yulee, FL 32097 · Permanent Food Service · License 5501232
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection5 high priority (1 fixed by the Sep 9 follow-up, 4 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 6 basic (4 repeats)-39
- Administrative complaint on Sep 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at front counter/cookline, raw shrimp (44°F - Cold Holding); raw chicken (44°F - Cold Holding); raw beef (48°F - Cold Holding); cooked ground pork (46°F - Cold Holding); bamboo (47°F - Cold Holding). Employee stated all items were put in cooler this morning but lid has been open to cooler for orders and items have been pulled out to orders then put back into cooler.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer in back kitchen, open containers of raw coconut shrimp on open box of cheesecake. Person in charge moved shrimp.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, raw chicken stored above raw beef, raw shrimp and raw shelled eggs. Person in charge stated they will rearrange when closed at 3.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At front counter on bottom shelf next to reach in cooler, spray bottle of grill cleaner stored next to boxes of plastic utensils and food bags. Employee removed cleaner and stored properly.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
In back kitchen, Sanitizer Bucket (Chlorine 200+ppm). Employee added more water and rechecked at 100ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In reach in cooler at front counter/cookline, container of cooked ground pork made Sunday not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Nozzle of hot water container and tea containers at boba station soiled with white/brown residue.
Repeat 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/ Five employees presents at time of inspection with no certified food manager present. Person in charge stated she has her manager training but not able to view.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bowl of raw chicken wings thawing at three compartment sink in standing water. Employee started running cold water on them.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Next to rice cooker in back kitchen, two scoops in standing water at a temperature of 75°F. Person in charge removed water from pan.
Fixed on the spotRepeat violation
Ice scoop handle in contact with ice.
In bucket with ice near boba station and inside ice machine, handles of scoops touching ice. Person in charge removed handle of scoops.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In container of seasoning on bottom shelf of rack next to dish machine, bowl used as scoop. Employee removed bowl.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket on floor under three compartment sink. Employee moved off floor.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets soiled with food debris/torn.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.