Asian Fusion Buffet
Last inspected: Feb 18, 2026
64
Score
Asian Fusion Buffet appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 11 violations before that.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Restaurants in Apollo Beach average 67, so Asian Fusion Buffet trails the local norm. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bulk soy sauce in walk in cooler. Employee relocated. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Handwash sink on cooksline. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Handwash sink on cooksline near buffet. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
31B-03-4
64
Dec 16, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bulk soy sauce in walk in cooler. Employee relocated. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kevin Tong Jiang 11-23-25 National Registry of Food Safety Professionals. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Handwash sink on cooksline. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Handwash sink on cooksline near buffet. **Warning**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet of Handwash sink on cooks line near buffet. **Warning**
29-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in 2 compartment sink without running water. Operator turned on cold running water at time of inspection. **Corrected On-Site** **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
45
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over corn on cooks line. Operator moved eggs to lower shelf during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump shellfish water in hand wash sink on cooks line at beginning of inspection.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cooks line at time of inspection.
31B-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored with customer food in line reach in cooler. Operator had employee removed drink during inspection. **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket at time of inspection.
42-01-4
64
Nov 12, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
23
May 21, 2024
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation**
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing out cloth in handwash sink.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled throughout establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
14-09-4
Basic - Food stored on floor. Potatoes on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 86 F, operator replaced water temped 139 F. **Corrected On-Site** **Repeat Violation**
10-07-4
52
Nov 28, 2023
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 115 F on buffet table. **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese mixture in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for oysters. **Repeat Violation**
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler and macaroni and cheese in walk in cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at mop sink, open labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in dry storage, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line, operator removed at time of inspection. **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 77 F, retemp 168 F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Ice scoop handle in contact with ice. In ice machine.
10-08-5
Basic - Food stored on floor. Potatoes on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing across from walk in cooler. **Repeat Violation**
36-03-4
35
Oct 25, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Rice 90 F, sent operator time as a public health control. **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi 70 F at buffet table. Sent operator time as a public health control form. **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over oil in walk in cooler.
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in handwash sink, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink near buffet area.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing across from walk in cooler.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Shrimp on floor in walk in cooler, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 86. **Repeat Violation**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of msg not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
29
Apr 7, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi 70 F, operator states he's using time. Sent operator the time as a public health control form. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 130 F on buffet, operator began to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters not kept for 90 days.
01C-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to dish machine, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice, operator removed at time of inspection. **Corrected On-Site**
10-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Potatoes on floor in walk in cooler, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding across from walk in cooler.
36-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in front of sushi area.
12B-07-4
Basic - Carbon dioxide tanks not adequately secured. Next to soda boxes. **Repeat Violation**
51-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 84 F, operator replaced water temped 152 F. **Corrected On-Site** **Repeat Violation**
10-07-4
41
Jan 4, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
25
Aug 23, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, operator placed on time as a public health control at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-08-23: Sushi rice 81 F **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-08-23: Establishment has no employee certifications for the employees that has been working for 60 days or longer. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall next to dish machine in poor repair. **Warning** - From follow-up inspection 2022-08-23: **Admin Complaint**
36-24-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common Containers of sugar and seasonings not labeled on cook line and in dry storage area. **Warning** - From follow-up inspection 2022-08-23: **Admin Complaint**
02D-01-5
70
Frequently Asked Questions
When was Asian Fusion Buffet last inspected?
The most recent health inspection at Asian Fusion Buffet on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Asian Fusion Buffet?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Asian Fusion Buffet.
How does Asian Fusion Buffet compare to other restaurants in Apollo Beach?
Asian Fusion Buffet most recently scored 64 out of 100, which is lower than the Apollo Beach average of 67.
Has Asian Fusion Buffet's inspection record improved over time?
Yes. Recent inspections at Asian Fusion Buffet have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Asian Fusion Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Asian Fusion Buffet inspected?
Based on the inspection history on file, Asian Fusion Buffet is inspected around three times per year on average.
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