Fusion Buffet
2385 S Byron Butler Pkwy, Perry, FL 32348 · Permanent Food Service · License 7200361
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
1 egg in case , discarded by operator.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut melon on buffet at 50° , less than 4 hours per operator. Iced during inspection .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Mac a cheese at 130° in kitchen hot holding, less than 4 hours per operator. Unit not in operation at time of inspection turned up during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple items in walkin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease on floor under pot and pan rack.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.