Poc Buffet and Grill America Fusion and Sushi
Last inspected: Mar 17, 2026
58
Score
Across the available record, Poc Buffet and Grill America Fusion and Sushi has eight inspections on file, the first dated 2022. The newest entry in the record is dated Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“In-use knife/knives stored in cracks between pieces” comes up most often, recorded three times in the inspection record.
By comparison, the average Coral Gables facility scores 68, putting Poc Buffet and Grill America Fusion and Sushi on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
12A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
24-07-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment or utensils not designed or constructed in a durable manner.
14-10-4
58
Oct 28, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at prep/cook line, employee changing gloves without previous hand washing.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over meat at walk in cooler.
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.
23-24-4
Basic - Equipment in poor repair. Gaskets dramaged at units located at cook line.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs for ginger, handle in contact with the product. Observed at front counter.
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. By kitchen entrance.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
36-02-5
Basic - Worn, torn and/or soiled floors. Observed at cook line underneath equipments.
36-10-4
55
Feb 14, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 2, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jun 5, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees picking pieces of ice from the floor and back to filling the ice containers without hand washing and gloves changed. Operator requested to employee hand wash. **Corrective Action Taken**
12A-13-4
Intermediate - Packaged food not labeled as specified by law. At cook line, label missing for containers with undetermined ingredient.
02D-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets soiled at sushi station.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. At prep area for salmon.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer.
23-03-4
Basic - Utensils in poor condition. Observed at cook line, knife wrapped in tape.
14-12-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
55
Dec 6, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice cooked approximately at 9:00 am. Employee placed the time on pot. Corrected On-Site** **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At cook line hand sink blocked by rice pot. Employee removed the pot.**Corrected On-Site** **Corrected On-Site**
31A-09-4
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. Provided to operator while conducted the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Sushi station. Manager replaced container.**Corrected On-Site** **Corrected On-Site**
31B-03-4
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 to operator while conducting the inspection.
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Used to repair freezer at cook line.
14-71-4
Basic - Standing water or very slow draining water in handwash sink. Front counter, sushi station.
29-20-5
47
Jun 19, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Dec 21, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers at cook line located under rice cookers..
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at kitchen blocked by a rice container.
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of oven soiled at cook line. Gaskets soiled at cook line.
23-24-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Trays for utensils shipped.
14-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knife. **Corrected On-Site**
10-17-4
Basic - Standing water or very slow draining water in handwash sink, at cook line.
29-20-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.
36-02-5
55
Frequently Asked Questions
When was Poc Buffet and Grill America Fusion and Sushi last inspected?
The most recent health inspection at Poc Buffet and Grill America Fusion and Sushi on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Poc Buffet and Grill America Fusion and Sushi?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited three times, more than any other issue at Poc Buffet and Grill America Fusion and Sushi.
How does Poc Buffet and Grill America Fusion and Sushi compare to other restaurants in Coral Gables?
Poc Buffet and Grill America Fusion and Sushi most recently scored 58 out of 100, which is lower than the Coral Gables average of 68.
Has Poc Buffet and Grill America Fusion and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Poc Buffet and Grill America Fusion and Sushi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Poc Buffet and Grill America Fusion and Sushi 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 Poc Buffet and Grill America Fusion and Sushi inspected?
Based on the inspection history on file, Poc Buffet and Grill America Fusion and Sushi is inspected around two times per year on average.
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