Kona Poke

1813 Wp Ball Blvd, Sanford, FL 32771 · Permanent Food Service · License 6905192

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic (1 repeat)
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -"protein" reach-in cooler: cooked shrimp 46°F, raw salmon 47°F, raw tuna 47°F, per operator less than 4 hours. Operator relocated to metal containers with lids to rapidly cool
  Fixed on the spotRepeat violation
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  -sushi rice, brown rice, and cauliflower rice, operator started timers
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Sydney B.
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -boba utensils stored in standing water 66°F, operator discarded water
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -walk-in cooler green shelves
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.