KONA KAI FUSION

Name: KONA KAI FUSION
Address: 4305 N PINE ISLAND ROAD, SUNRISE, FL, 33351, US
Rating: 67.8

4305 N PINE ISLAND ROAD, SUNRISE, FL 33351

License #1624214

🍱 Japanese/Sushi ℹ️

67.8 Grade F / 100

Failing Health Score

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Latest inspection

March 3, 2026 · 11 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KONA KAI FUSION in SUNRISE currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 44 total violations — 21 critical, 9 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 20, 2024

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

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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KONA KAI FUSION has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[08B-38-4] Food stored on floor. Observed container with fish stock stored on kitchen floor. Operator removed and stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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.
[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
[12A-20-4] Employee washed hands with no soap.
[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.
[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.
[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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands in 3 compartment sink.
[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.
[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.

Disposition: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Three knives between left fliptop and mini fliptop unit at cookline. Employee removed knives.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and vinegar by cook line not labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) At cookline mini fliptop to left of make line, cooked beef tripe (47F - Cooling). Per employee prepared on 4-29 and in unit overnight. 2) Make line right fliptop upper cooler, portioned pasta (45F - Cooling). Per employee prepared and portioned on 4-29 and in unit overnight. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw shrimp and calamari without washing hands first. Reviewed proper procedures with manager and employees. Employee washed hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to scoop hominy corn for plate presentation. Stopped employee before hominy on plate and reviewed proper procedures to handle ready to eat foods. Employee discarded hominy, opened new container, and used spoon.
[08A-04-5] Raw animal food stored over or with unwashed produce. In US reach in cooler in kitchen, container of raw trimmed beef fat non shelf above container of plantains. Manager moved fat to bottom of cooler to separate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In mini fliptop unit at left end of make line, cartons of raw quail eggs on shelf above container of cooked beef. Employee rearranged for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) At cookline mini fliptop to left of make line, cooked beef tripe (47F - Cooling). Per employee prepared on 4-29 and in unit overnight. 2) Make line right fliptop upper cooler, portioned pasta (45F - Cooling). Per employee prepared and portioned on 4-29 and in unit overnight.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer question concerning proper cooling techniques and temperatures.