Kona Kai Fusion
4305 N Pine Island Road, Sunrise, FL 33351 · Permanent Food Service · License 1624214
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 5 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed TCS cheese cold held at 45°F in glass door refrigerator. Per operator, cheese transfer back in unit less than 2 hours prior to the inspection.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw fish and seafood mixture stored over plantains in double door refrigerator. Operator removed raw food items to bottom shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over fries and precooked chicken in reach in freezer.
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of black substances buildup on can opener blade.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed beef thawing at room temperature in kitchen.
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered bag with rice stored on dry storage floor.
Food stored on floor.
-Observed cases with various food items stored on dry storage floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases with takeout containers stored on dry storage floor.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.