J & P FUSION LLC

Name: J & P FUSION LLC
Address: 1715 CAPE CORAL PKWY WEST, #28 AND 29, CAPE CORAL, FL, 33914, US
Rating: 38.4

1715 CAPE CORAL PKWY WEST, #28 AND 29, CAPE CORAL, FL 33914

License #4607320

38.4 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 7 findings · 3 critical

Routine - Food

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Quick take

J & P FUSION LLC in CAPE CORAL currently holds an InspectFL Health Score of 38.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 57 total violations — 16 critical, 13 major, 28 minor.

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The latest inspection on September 28, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

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J & P FUSION LLC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler ten - one pound packages of tuna bearing a label to remove from reduced oxygen packaging prior to thawing under refrigeration that was fully thawed and still under reduced oxygen packaging .
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeding 200ppm) discussed with operator proper concentration and operator discarded.
[06-09-2] 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. See stop sale. In walk in cooler ten - one pound packages of tuna bearing a label to remove from reduced oxygen packaging prior to thawing under refrigeration that was fully thawed and still under reduced oxygen packaging .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat sushi, opened and portioned for service not date marked after 24 hours of preparation. Discussed with operator date marking requirements for sushi. This is a repeat violation from the previous inspection dated 02-18-2026
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored directly over raw shrimp in reach in cooler on cooks line. Operator moved all foods to proper storage.
[25-05-4] Single-service articles improperly stored; on cooks line small to go containers not inverted during storage. Observed operator correct violations in order to meet inspection standards.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One hose bibb at mop sink does not have a vacuum breaker. This is a repeat violation from the previous inspection dated 02-18-2026

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen area blocked and inaccessible
[14-01-5] Bowl or other container with no handle used to dispense food. To go soup cup used as scoop in rice container
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At dish machine hand sink. This is a repeat violation from the previous inspection dated 09-17-2025
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in prep table and perfume stored with clean and sanitized cups. Observed operator correct violations in order to meet inspection standards.
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Stripped Bass is offered on the menu and per operator. Bronzino was invoiced and served as the listed Stripped Bass that is on the menu
[08B-38-4] Food stored on floor. Inside walk in cooler and walk in freezer. This is a repeat violation from the previous inspection dated 09-17-2025
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sushi bar hand sink or in public mens room.
[29-08-4] Plumbing system in disrepair. Hot water valve does not work at hand sink next to dish machine.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use personal cell phone and return to work without hand washing. This is a repeat violation from the previous inspection dated 09-17-2025. Discussed proper hand washing with operator
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee peeling ready to eat cucumbers with bare hands and not immediacy used for cooking and employee washed hands put on single use gloves . Also observed an employee and water crest for later use without gloves. Then observed empire cut onions with bare hands that were being cut for prep and not immediately cooked. Discussed proper glove use with operator
[22-45-4] Food-contact surfaces not sanitized after coming in contact with trash can, before use. Do not use equipment/utensils not properly sanitized. Observed operator correct violations in order to meet inspection standards.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat shredded cabbage in walk in cooler. Discussed with operator,proper food storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line pork dumpling (83 F - Cold Holding), per operator dumpling was prepared 30 minutes prior. Operator moved to reach in cooler to properly cool.
[41-10-4] Toxic substance/chemical improperly stored. Raid Ant and Roach spray stored on shelf with food. Observed operator correct violations in order to meet inspection standards.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on underside of soda dispenser around soda nozzles.
[11-26-1] 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. Emailed operator DBPR Form HR 5030-103.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork dumplings per operator made 24 hours prior per operator not date marked.
[53B-05-5] 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. All training certification expired in January of 2026 or earlier.