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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FUSION BUFFET in LIVE OAK currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 17 total violations — 2 critical, 3 major, 12 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 1, 2026 shows 17 observation rows: 2 critical, 3 major, and 12 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
FUSION BUFFET has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in walk in cooler, operator moved chicken below.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on pipes at wok station on cooks line. Operator removed tongs.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pepsi soda nozzle soiled on drink machine. Interior ice machine deflector plate soiled with black build up.
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado cut with sticker attached in front line reach in cooler.
- [08B-12-5] Stored food not covered. Fried chicken in walk in freezer not covered.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler. Employee drink on top of soda syrup boxes. All drinks discarded.
- [33-16-4] Open dumpster lid. Operator closed lid.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and aprons on top shelf over reach in cooler on cooks line. Employee moved items.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign is no longer readable at hand washing sink at end of cooks line.
- [35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging on cooks line, operator discarded.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab salad no date mark, operator made 2 days ago.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (56F - Cold Holding) item sitting in top of reach in cooler on cooks line above other foods, operator moved item down below to keep cold.
- [10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in raw chicken container on cooks line in reach in cooler. Operator moved handle out of food.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers soiled with grease. Food racks in walk in cooler soiled with food debris. Wait station shelf soiled with food debris.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by prep sink, operator replaced paper towels.
- [14-11-5] Equipment in poor repair. One knife with tape on handle due to broken handle. One container on dry storage shelf with hole in container.
- [36-11-4] Floors not maintained smooth and durable. No longer smooth in front of cooks line.
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