Fusion Buffet
Last inspected: Apr 13, 2026
100
Score
The health department has logged 10 inspections at Fusion Buffet, the earliest from 2022. On Apr 13, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
Among Perry restaurants, the typical score is 81; Fusion Buffet is comfortably above that bar. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
No violations found.
100
Apr 8, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-08: Not observed. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf at cookline. Two live roaches on floor near cookline. Two live roaches on floor at kitchen entrance. **Warning** - From follow-up inspection 2026-04-08: One live roach on floor in kitchen at door near warewash area. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen. **Warning** - From follow-up inspection 2026-04-08: None observed. **Time Extended**
35A-23-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher. **Warning** - From follow-up inspection 2026-04-08: One dead roach on floor in kitchen near warewash area. One dead roach on floor in kitchen near kitchen entrance. **Admin Complaint**
35A-03-4
61
Apr 7, 2026
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and noodles with date mark of 4/8 inside walk-in cooler. Manager stated they were cooked in 4/6 and added the proper date marks during this inspection. **Corrected On-Site**
02C-01-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf at cookline. Two live roaches on floor near cookline. Two live roaches on floor at kitchen entrance. **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen. **Warning**
35A-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: fried chicken (120F - Hot Holding). Manager stated the chicken was placed in the buffet line 30 minutes prior and had an employee begin reheating the chicken during this inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored down inside handwash sink in buffet area.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at fountain machine soiled with mold-like substance.
22-02-4
Basic - Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher. **Warning**
35A-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging on visibly soiled pipe at cookline.
10-02-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Two bug zappers on wall in kitchen.
35B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at cookline soiled with grease. Hood filters soiled with grease.
23-03-4
Basic - Open dumpster lid. Lid of dumpster left open.
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drains in warewash area clogged with standing water on floor. All other drains appear to be draining properly.
29-19-4
Basic - Unclean building components, attachments or fixtures. Floor around fryers soiled with grease.
36-50-4
27
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. 1st test 0 ppm , machine primed 2nd test 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45, beef 45, Less than 4 hours per operator, put in walk-in cooler.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. **Corrected On-Site**
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Water and tea pitchers stored under hand towel dispenser.
24-15-4
Basic - Ice scoop handle in contact with ice. Properly stored during inspection. **Corrected On-Site**
10-08-5
58
Apr 12, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut down plastic jug used as rice scoop. Jug removed.
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth. Cloth removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
40-06-5
Basic - Floor area(s) covered with standing water. In wait station. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Case of chicken, Properly stored during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops.
10-07-4
64
Oct 24, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.
06-01-5
78
May 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Gallon jug used as rice scoop.
14-10-4
Basic - Standing water or very slow draining water in handwash sink.
29-20-5
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
82
Feb 22, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Greens at 115°, put under time as control. **Corrected On-Site**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. In sugar , scoop removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on service counter. Phone Removed during inspection. **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Items in walk-in.
08B-12-5
74
Feb 22, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Basic - Water draining onto floor surface. Leak at handwash sink.
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. At handwash sink.
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
Basic - Standing water or very slow draining water in handwash sink.
29-20-5
64
Oct 6, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
58
Frequently Asked Questions
When was Fusion Buffet last inspected?
The most recent health inspection at Fusion Buffet on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fusion Buffet?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Fusion Buffet.
How does Fusion Buffet compare to other restaurants in Perry?
Fusion Buffet most recently scored 100 out of 100, which is higher than the Perry average of 81.
Has Fusion Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Fusion Buffet have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fusion Buffet 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 Fusion Buffet inspected?
Based on the inspection history on file, Fusion Buffet is inspected around three times per year on average.
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