Amazing Sushi Fusion
Last inspected: Feb 20, 2026
95
Score
Amazing Sushi Fusion has been inspected 11 times since 2022. Amazing Sushi Fusion was last inspected on Feb 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “in-use tongs stored on equipment door handle between uses” is the issue that surfaces most often, recorded five times.
Compared to the broader Daytona Beach restaurant scene, where the average is 71, this is a stronger showing. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile/vent shows damage or is in disrepair. -vent in back prep area significantly rusted - From follow-up inspection 2026-02-20: **Time Extended**
36-32-5
95
Dec 23, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
52
Aug 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
74
Jan 7, 2025
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. -bottle of antacids on top shelf above food prep area in front of grill, next to single service trays **Corrected On-Site**
41-07-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -noodles, cooke day prior per manager -kani, up front in display **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Cardboard used to line nonfood-contact shelves. -inside cooler across from grill **Corrected On-Site**
14-45-4
Basic - Equipment in poor repair. -metal storage racks with rust pitting the surface, some inside walk in cooler, and some at dry storage areas
14-11-5
Basic - Floor soiled/has accumulation of debris. -behind cooking equipment -behind tables/coolers on cookline
36-73-4
Basic - Food stored on floor. -boxed soda bib on floor in back room near restrooms
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -chicken, fish **Corrected On-Site**
10-06-5
47
Aug 5, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef with gloved hand prior to handled container of cooked noodles on cook line. Advised to use utensils on raw foods if not stopping procedure to wash hands in between raw foods and cooked foods.
12A-12-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry portioned on site in freezer above cooked dumplings and vegetabless. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 45-47F, raw shrimp 44-47F, cooked noodles 47F, raw poultry 44-45 inside cooler across from grill on cook line. Manager states temperature checked and below 41F 2 hours prior, chose to discard voluntarily. **Warning**
03A-02-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle to spoons resting in hulk dry goods **Corrected On-Site**
10-01-5
Basic - Objectionable odors in bathroom or other areas of the establishment. -mens retroom
36-64-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
45
Jan 11, 2024
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -multiple employees handling cell phones and engaging in handling food without a handwash step. Manager had discussion with employees. **Corrective Action Taken**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above various cooked items inside walk in freezer not commercially packaged.
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled personal cell phone with gloves on prior to moving to cook line and engaging in cooking without changing gloves and washing hands.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. -bottle of bleach concentrate stored t side drain boards at 3 compartment sink near rack of cutting boards
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -tofu, manager added date from 1/09 **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -manager stated ran out, ordered from supplier
16-37-1
Basic - Cardboard used to line food-contact shelves. -inside reach in cooler shelving on cook line
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can of energy drink stored on shelf next to food/utensils/single service items
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -top section above screen door in back **Corrective Action Taken**
35B-01-4
Basic - Floor soiled/has accumulation of debris. -walk in freezer floor
36-73-4
Basic - Food stored on floor. -case of food on floor inside walk in freezer
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
33-29-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle resting inside raw meat in pan stored in bottom of lowboy on cook line **Corrected On-Site**
10-06-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -sushi bar hand sink
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets for walk in
23-03-4
Basic - Standing water or very slow draining water in handwash sink. -hand sink on cook line very slow draining
29-20-5
Basic - Uncleanable knife block in use to store knives.
14-55-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
23
Jul 31, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 45-46F cut day prior , inside sushi bar up front. Manager stated sliding doors left open during prep. Advised to monitor unit to maintain 41F for internal food temperatures.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -handsink in back with tongs stored inside **Corrected On-Site**
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. -manager certification #
53B-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -soup container use to dispense bulk food
14-01-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler across from fryers containing prepared salads
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of containers on dry goods rack (garlic powder, black pepper) -stainless surface in front of stove
23-03-4
Basic - Uncleanable knife block in use to store knives.
14-55-4
52
Feb 16, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2023-02-16: **Time Extended**
02C-02-5
90
Oct 31, 2022
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
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. 0ppm, corrected to 50-100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cuts of fish stored above cucumbers, soy sauce inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw shrimp
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 50F, corner of makeline cooler across from grill, manager stated placed in unit prior day, see stop sale. Manager discarded
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cut zucchini with bare hands at makeline cooler across from grill
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. -bleach water in spray bottle missing label in sushi bar out front **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. -cutting board inside hand sink in back -container inside hand sink in sushi bar **Corrected On-Site**
31A-11-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -small cooler across from fryers **Corrected On-Site**
05-11-4
Basic - Bowl or other container with no handle used to dispense food. -soup container used for dispensing bulk rice **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - near back door in prep area
36-34-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system showing drips above grill
36-63-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas 120F on grill, manager replaced **Corrected On-Site**
10-07-4
Basic - Reuse of single-service or single-use articles. -wooden sushi rollers
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -cordless screw gun stored up against sleeve of lids for drink cups on dry storage rack **Corrected On-Site**
42-03-5
Basic - Working containers of food removed from original container not identified by common name. -rice **Corrected On-Site**
02D-01-5
23
Aug 29, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Food stored in ice used for drinks. -container of lemon wedges inside ice bin **Warning** - From follow-up inspection 2022-08-29: **Time Extended**
08B-56-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soup container used to scoop rice from bulk container. **Warning** - From follow-up inspection 2022-08-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -slow drip, prep sink **Warning** - From follow-up inspection 2022-08-29: **Time Extended**
29-11-4
78
Frequently Asked Questions
When was Amazing Sushi Fusion last inspected?
The most recent health inspection at Amazing Sushi Fusion on file is from Feb 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Amazing Sushi Fusion?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Amazing Sushi Fusion.
How does Amazing Sushi Fusion compare to other restaurants in Daytona Beach?
Amazing Sushi Fusion most recently scored 95 out of 100, which is higher than the Daytona Beach average of 71.
Has Amazing Sushi Fusion's inspection record improved over time?
Results have been roughly steady. Inspections at Amazing Sushi Fusion have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Amazing Sushi Fusion means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Amazing Sushi Fusion inspected?
Based on the inspection history on file, Amazing Sushi Fusion is inspected around three times per year on average.
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