Fusion · 42-25C Vernon Boulevard · Queens 11101
A Grade A posted 2026-08-17 (score 4)
2026-08-17 · Cycle Inspection / Initial Inspection · Violations were cited · score 4 A
| Code | Description | Critical |
|---|---|---|
| 10B | Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | — |
| 10F | Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | — |
2026-06-19 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0
2026-06-13 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0
2026-06-06 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0
2025-06-07 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0
2025-03-21 · Cycle Inspection / Initial Inspection · Violations were cited · score 12 A
| Code | Description | Critical |
|---|---|---|
| 02A | Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. | Critical |
| 09B | Thawing procedure improper. | — |
2024-06-08 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0
2024-02-29 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 20
| Code | Description | Critical |
|---|---|---|
| 04H | Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | Critical |
| 06C | Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. | Critical |
| 10F | Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | — |
No housing grade for this lot (not a graded residential building).
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Other restaurants at this address: Yann Nury NYC.
Report to 311: Food poisoning · Food safety complaint
42-25C Vernon Boulevard