A

Island Fusion

139-20 243 Street, Queens, NY 11422

Caribbean Rosedale (718) 481-3642

Grade A · as of Feb 2, 2024

Island Fusion was last inspected on April 14, 2025 and scored 26 points (B range). Inspectors found 6 violations, 3 of them critical.

Latest inspection

April 14, 2025 · Cycle Inspection · Initial Inspection

26

Score: 26 points (B range)

3 critical3 general

Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

  • CriticalHygiene & sanitation

    Wiping cloths were dirty or not kept in sanitizing solution.

    Official wording (code 06F)

    Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

  • CriticalFood temperature

    Previously cooked food wasn’t reheated to 165°F before being served hot.

    Official wording (code 02C)

    Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

  • CriticalFood temperature

    Hot food was being held below 140°F, where bacteria can grow.

    Official wording (code 02B)

    Hot TCS food item not held at or above 140 °F.

  • GeneralFacility upkeep

    Plumbing was missing protection against backflow, or floors didn’t drain properly.

    Official wording (code 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.

  • GeneralFacility upkeep

    Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

    Official wording (code 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.

  • GeneralFood handling

    Food-contact surfaces were in poor repair.

    Official wording (code 09C)

    Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

ABMay 17, 2022: 222222/05Nov 21, 2022: 4422/11Feb 2, 2024: 121224/02Apr 14, 2025: 262625/04
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

4 inspections on record

  1. A 12 points (A range)

    Cycle Inspection · Initial Inspection

    2 critical Show violations
    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 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.

    • CriticalFood temperature

      Hot food was being held below 140°F, where bacteria can grow.

      Official wording (code 02B)

      Hot TCS food item not held at or above 140 °F.

  2. A 4 points (A range)

    Cycle Inspection · Re-inspection

    2 general Show violations
    • GeneralFacility upkeep

      Fridges or hot-holding units lacked an accurate thermometer.

      Official wording (code 10E)

      Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 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.

  3. 22 22 points (B range)

    Cycle Inspection · Initial Inspection

    Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

    2 critical2 general Show violations
    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 02G)

      Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

More in Rosedale

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 19 months ago. Always confirm with the official record.