Fusion Buffet

6835 US 129 N, Live Oak, FL 32060 · Permanent Food Service · License 7100329

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 1, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 12 basic (5 repeats); basic violations cost 12 at most
-28
Administrative complaint on Sep 1
Counts in full until a follow-up finds the problems fixed
-20
Safety score52

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

17 violations found

First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  tofu (56°F - Cold Holding) item sitting in top of reach in cooler on cooks line above other foods, operator moved item down below to keep cold.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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.
  Raw chicken over raw pork in walk in cooler, operator moved chicken below.
  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.
  Krab salad no date mark, operator made 2 days ago.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Pepsi soda nozzle soiled on drink machine. Interior ice machine deflector plate soiled with black build up.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At hand washing sink by prep sink, operator replaced paper towels.
  Fixed on the spot
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Fried chicken in walk in freezer not covered.
  Raw fruits/vegetables not washed prior to preparation.
  Avocado cut with sticker attached in front line reach in cooler.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Handle in raw chicken container on cooks line in reach in cooler. Operator moved handle out of food.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Tongs on pipes at wok station on cooks line. Operator removed tongs.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on top of reach in cooler. Employee drink on top of soda syrup boxes. All drinks discarded.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  One knife with tape on handle due to broken handle. One container on dry storage shelf with hole in container.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents above fryers soiled with grease. Food racks in walk in cooler soiled with food debris. Wait station shelf soiled with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Sign is no longer readable at hand washing sink at end of cooks line.
- Code 33, Garbage and refuse: Open dumpster lid.
  Operator closed lid.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Fly sticky tape hanging on cooks line, operator discarded.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  No longer smooth in front of cooks line.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jackets and aprons on top shelf over reach in cooler on cooks line. Employee moved 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.
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.