KONA KAI FUSION

Name: KONA KAI FUSION
Address: 4305 N PINE ISLAND ROAD, SUNRISE, FL, 33351, US
Rating: 82.9

4305 N PINE ISLAND ROAD, SUNRISE, FL 33351

License #1624214

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KONA KAI FUSION in SUNRISE currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 16 total violations — 8 critical, 3 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 shows 11 observation rows: 5 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses.
[12A-20-4] Employee washed hands with no soap.
[08B-38-4] Food stored on floor. Observed container with fish stock stored on kitchen floor. Operator removed and stored properly.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands in 3 compartment sink.
[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. Observed no employee health responsibility form.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw meat and then touched clean utensils without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in kitchen. Operator placed underneath running water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as dump sink, evidence of large food particles found inside.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then touched cut onion and other herbs without changing gloves and wash hands. Employee then changed gloves and wash hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish stocks hot held at 121F in kitchen . Advise operator to reheat to 165F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut tomatoes and sweet potatoes cold held at 45F in flip top cooler. Both items stock above the chill rim. Operator removed over potion and place in freezer for quick chill. Both items transfer to unit less than 4 hours.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse