Fusion Hut Bistro
Last inspected: Feb 25, 2026
43
Score
Fusion Hut Bistro appears in inspection records 12 times, starting in 2022. The most recent report on file is from Feb 25, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
That's lower than the typical South Daytona restaurant, which scores around 62. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 86F in warmer, operator stated forgot to turn on. Plantains 96F on steam table
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stock dated 2/17; turmeric ginger and beetroot ginger made with boiled product 2/17
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over seasoning sauce **Corrected On-Site**
08A-05-6
High Priority - Unable to verify source of desserts for customer self service. See stop sale. Reverent and Sweet brand
01A-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 pieces of salmon
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on storage shelf with food containers **Corrected On-Site**
40-06-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service drinks
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer area, oven area
23-03-4
Basic - Bag of raw chicken in the three compartment sink below dirty containers. **Corrected On-Site**
08B-37-4
43
Sep 9, 2025
Routine - Food
No violations found.
100
Sep 5, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 105F on the stove. Cooked rice 130F above stove. Brown rice118F in the steam table. Empanadas in the dining room display 120F. Advised to use time as a public health control or hold 135F or above, and to reheat to 165F if hot holding at 135F or above. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 73F out on cookline for an order. Operator returned to cooler **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Juice made with boiled beets 8/26; boiled turmeric 8/26 **Warning**
01B-24-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat sanitizer and chlorine test strips **Warning**
16-32-5
58
Mar 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
02D-03-4
82
Jan 16, 2025
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Food with mold-like growth. Flour in small container above reach in cooler **Warning**
01B-07-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Cucumber and ginger **Warning**
02D-12-1
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
16-36-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth for rice and beans **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric **Warning**
02D-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area **Warning**
36-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm cl **Warning**
21-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warming unit at front counter **Warning**
05-09-4
37
Oct 29, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
11-26-1
90
Aug 29, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 125-129F in warmer, white rice 119F. 4.25 hours. See stop sale **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 50F in white cooler. Door ajar at start of inspection. Checked 20 minutes later, ambient air temperature 42F, feta temp 48F - Cut cabbage 80F at start of inspection on prep table with no time or temperature control for safety. Out for an order. Employee returned to cooler **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Penne 8/8, macaroni 8/13 **Warning**
01B-24-5
High Priority - Operator unable to provide documentation for source of fish. See stop sale. Snapper in ziplock bag in the freezer **Warning**
01A-15-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine sanitizer in three compartment sink. Only quat test strips **Warning**
16-32-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs **Warning**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Warning**
21-08-4
35
Mar 18, 2024
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
78
Aug 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
90
Feb 27, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided Clean-up of Vomiting and Diarrheal Events poster. Operator posted. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. -cutting board on triple sink soiled
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -cup in flour and rice, operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans not stored inverted, operator inverted **Corrected On-Site**
24-05-4
Basic - No Heimlich maneuver/choking sign posted. -provided choking poster, operator posted **Corrected On-Site**
51-13-4
Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled **Corrected On-Site**
02D-01-5
64
Sep 26, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
58
Frequently Asked Questions
When was Fusion Hut Bistro last inspected?
The most recent health inspection at Fusion Hut Bistro on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fusion Hut Bistro?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Fusion Hut Bistro.
How does Fusion Hut Bistro compare to other restaurants in South Daytona?
Fusion Hut Bistro most recently scored 43 out of 100, which is lower than the South Daytona average of 62.
Has Fusion Hut Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Fusion Hut Bistro have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fusion Hut Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fusion Hut Bistro inspected?
Based on the inspection history on file, Fusion Hut Bistro is inspected around four times per year on average.
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