KONA GRILL
4134 W BOY SCOUT BLVD B1, Tampa FL 33607
Last inspected Jul 27, 2026 · 15 visits since October 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. Observed grey water with accumulation of slimy debris on floor throughout rice prep, dish machine and three-compartments sink area. Observed a few employees walked in and out the area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026005207 | Jan 20, 2026 | May 27, 2026 | $1,000 |
| 3--2025075178 | Aug 8, 2025 | Dec 1, 2025 | $160 |
| 3--2022050373 | Sep 23, 2022 | Dec 9, 2022 | $400 |
Inspection history
15 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked shrimp 50 F stored on sandwich prep cooler at cook line. Operator moved into reach-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked onion 112 F stored on steam well at cook line. Operator added hot water in steam well to reheat cooked onion.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting stained at sushi station in kitchen.
Show the remaining 4 findings ▾
Handwash sink not accessible for employee use at all times. Cleaning equipment and trash can stored in front of handwash sink at food prep room. Operator removed items from handwash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor area(s) covered with standing water. In liquors storage room. Employee drying floor at time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator replaced sanitizer, re tested 200ppm.
Jan 21, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Thought dish room and prep room.
Jan 21, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw sewage on ground of establishment. Observed grey water with accumulation of slimy debris on floor throughout rice prep, dish machine and three-compartments sink area. Observed a few employees walked in and out the area during inspection.
Handwash sink not accessible for employee use at all times. Handwash sinks in dish room and prep room inaccessible due to sewerage issues.
No dishwashing facilities of any kind provided. Dish machine shut off due to unable to dispose wastewater to sewage. Three-compartments sink is not available due to plumbing disrepair. The establishment unable to wash, rinse and sanitize food contact surfaces properly at time of inspection.
Floor soiled/has accumulation of debris. Thought dish room and prep room.
Objectionable odors in bathroom or other areas of the establishment. Throughout dish room and prep room.
Plumbing system in disrepair. Observed proper plumbing disconnected on three-compartments sink, unable to use the three-compartments sink due to wastewater can't properly drains.
Jan 20, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw fish, then replaced gloves to prep sushi rolls without washing hands. Discussed proper handwash techniques with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ponzu sauce and other ready to eat sauces in walk-in cooler. Employee rearranged items to prevent cross contamination at time of inspection.
Raw sewage on ground of establishment. Observed grey water with accumulation of slimy debris on floor throughout rice prep, dish machine and three-compartments sink area. Observed a few employees walked in and out the area during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 bags of commercially processed ROP raw tuna thawed and remains in the unopened package stored in walk-in cooler.
Handwash sink not accessible for employee use at all times. Handwash sinks in dish room and prep room inaccessible due to sewerage issues.
No dishwashing facilities of any kind provided. Dish machine shut off due to unable to dispose wastewater to sewage. Three-compartments sink is not available due to plumbing disrepair. The establishment unable to wash, rinse and sanitize food contact surfaces properly at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all handwash sink in kitchen: 2 handwash sinks at food prep area, 1 handwash sinks in dish room, 1 handwash sink in prep room, 1 handwash sink at cook line and 1 handwash sink at expo line. Operator restocked paper towels at cook line and 1 handwash sink at food prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 bags of commercially processed ROP raw tuna thawed and remains in the unopened package stored in walk-in cooler.
Floor soiled/has accumulation of debris. Thought dish room and prep room.
Objectionable odors in bathroom or other areas of the establishment. Throughout dish room and prep room.
Plumbing system in disrepair. Observed proper plumbing disconnected on three-compartments sink, unable to use the three-compartments sink due to wastewater can't properly drains.
Oct 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is under renovation at dining area, observed a full sushi bar has been removed, including all food equipment and handwashing sinks, relocated sushi prepping station to the existing cook line, no changes at main kitchen. Per operator, the sushi bar area will be the additional dining area, seating will be increase in the future.
Aug 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran hot water sanitizing dish machine for multiple times, temped 152.4F, 154.2F, 154.3F. three-compartments sink has already setup with quaternary ammonia, operator informed employee to sanitize food equipment manually and contacted service tech for repair.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is under renovation at dining area, observed a full sushi bar has been removed, including all food equipment and handwashing sinks, relocated sushi prepping station to the existing cook line, no changes at main kitchen. Per operator, the sushi bar area will be the additional dining area, seating will be increase in the future.
Water leaking from faucet. In handwash sink at dish machine area.
Aug 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran hot water sanitizing dish machine for multiple times, temped 152.4F, 154.2F, 154.3F. three-compartments sink has already setup with quaternary ammonia, operator informed employee to sanitize food equipment manually and contacted service tech for repair.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is under renovation at dining area, observed a full sushi bar has been removed, including all food equipment and handwashing sinks, relocated sushi prepping station to the existing cook line, no changes at main kitchen. Per operator, the sushi bar area will be the additional dining area, seating will be increase in the future.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In liquor room and other kitchen area.
Floor area(s) covered with standing water. In liquor room and under food storage shelf by walk-in cooler at back kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of mold like substance buildup on lower wall behind shelves in liquor room.
Water leaking from faucet. In handwash sink at dish machine area.
Aug 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran hot water sanitizing dish machine for multiple times, temped 152.4F, 154.2F, 154.3F. three-compartments sink has already setup with quaternary ammonia, operator informed employee to sanitize food equipment manually and contacted service tech for repair.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is under renovation at dining area, observed a full sushi bar has been removed, including all food equipment and handwashing sinks, relocated sushi prepping station to the existing cook line, no changes at main kitchen. Per operator, the sushi bar area will be the additional dining area, seating will be increase in the future.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In liquor room and other kitchen area.
Floor area(s) covered with standing water. In liquor room and under food storage shelf by walk-in cooler at back kitchen.
Old labels stuck to food containers after cleaning. At dish machine area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of mold like substance buildup on lower wall behind shelves in liquor room.
Water leaking from faucet. In handwash sink at dish machine area.
Aug 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran hot water sanitizing dish machine for multiple times, temped 152.4F, 154.2F, 154.3F. three-compartments sink has already setup with quaternary ammonia, operator informed employee to sanitize food equipment manually and contacted service tech for repair.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of mashed potato 125F hot holds in steam well at cook line. Operator reheated on grill, temped 178 F.
Handwash sink not accessible for employee use at all times. Multiple brooms and dust pans with long handles stored in front of the handwash sink at prep room. Operator relocated cleaning equipment away from handwash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, back kitchen prep area and prep room. Operator restocked at time of inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is under renovation at dining area, observed a full sushi bar has been removed, including all food equipment and handwashing sinks, relocated sushi prepping station to the existing cook line, no changes at main kitchen. Per operator, the sushi bar area will be the additional dining area, seating will be increase in the future.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In liquor room and other kitchen area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Frozen salmons inside the reduced oxygen packages thawing in standing water in prep sink. Educated operator and employee, employee removed salmons from bags and moved to walk-in cooler.
Floor area(s) covered with standing water. In liquor room and under food storage shelf by walk-in cooler at back kitchen.
Food not stored at least 6 inches off of the floor. A case of tuna stored on floor in walk-in freezer.
Food storage container/container lid cracked or broken. A cracked lid covered cooked rice in walk-in cooler.
In-use tongs stored on equipment door handle between uses. At cook line. Removed.
Old labels stuck to food containers after cleaning. At dish machine area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of mold like substance buildup on lower wall behind shelves in liquor room.
Water leaking from faucet. In handwash sink at dish machine area.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 4 employees training available.
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee washed hands with cold water. No hot water at least 85 F provided in all handwash sinks.
Sewage/wastewater backing up through floor drains. While dish machine running, wastewater overflows from floor drain under dish machine and spreading through ware washing area. Operator turned off dish machine, ran water in three-compartments sink, prep sink amd handwash sink in the same area, did not see wastewater backing up from any floor drains. Operator discontinued using dish machine, cleaned and sanitized the floor, set up three-compartments sink for manually ware washing at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on right end of cook line: Cold Holding: cooked meatball 46 F, shredded 3 cheeses 47 F, pooled egg 53 F. Operator moved items to walk-in cooler.
Handwash sink not accessible for employee use at all times. Multiple brooms and dustpans stored in front of handwash sink by prep sink. Operator removed all items from handwash sink.
No hot running water at three-compartment sink. No hot running water at mop sink. Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in all sinks, temped 72-74 F. Operator ran water for a long period of time, hot water temped 100+ F.
No paper towels or mechanical hand drying device provided at handwash sink. At prep line in back kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 4 employees training available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A employee tumbler stored on cutting board at prep area. A employee drink with no lid stored on prep sink while washing rice in sink. Operator removed drinks at time of inspection.
Floor area(s) covered with standing water. In walk-in cooler, prep area and dish machine area.
Food not stored at least 6 inches off of the floor. Multiple dozens bags of ice cubes stored on floor in walk-in freezer.
Standing water in floor drain. Under dish machine.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine adjacent to soda machine
Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop bulk butter on cookline Corrected -observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored prep table on cookline Corrected -observed employee remove
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt stored in reachin cooler on service line under tea make station Corrected -observed employee remove
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf in dish pit
Floor area(s) covered with standing water. Observed standing water on floor in back kitchen
Food not stored at least 6 inches off of the floor. Observed a container of soy sauce stored on floor in back kitchen adjacent to dry storage shelves Corrected -observed employee place on crate
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream cooler on cookline Observed along door frame of walk-in freezer
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cookline equipment Corrected observed employee remove
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in bar area Observed missing in women's restroom
Old labels stuck to food containers after cleaning. Observed stored on clean metal dishes in dish pit
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline
Jan 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher at 143F. Establishment already on warning for dishwasher not reaching proper temperature. 3 compartment sink is set up for sanitation upon arrival. Manager has paperwork showing that there in the process of replacing equipment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board on reach in cooler on cooks line. Employee discarded drink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink has no lid. Employee discarded drink.
Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink on back line across from walk in cooler.
Jan 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Food with mold-like growth. Can of tuna fish has mold like substance inside reach in cooler on cooks line. Manager discarded tuna stated it was an employee lunch. No other cans of tuna found inside restaurant.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher rinse cycle at 134F. Had a discussion with management about using 3 compartment sink for sanitation until dishwasher is working properly.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink in sushi preparation area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents overtop dishwasher have buildup of dust.
Water leaking from pipe and/or faucet/handle. Pipe leaking underneath food preparation sink in back kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on cutting board. Employee properly stored cloth.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Employee removed and properly stored sanitizer bucket.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lime sauce 64°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lime sauce 64°
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of milk held over 24 hrs not date marked.
Handwash sink not accessible for employee use at all times. Knife stored in employee hand wash sink, corrected, manager removed Knife during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected, manager removed drinks during inspection.
Floor area(s) covered with standing water. Standing water on back cooks line.
Food stored on floor. Foods stored on floor in walk in cooler, tomato, employee removed and washed tomato. Foods stored on floor in walk in freezer.
Plumbing system in disrepair. One faucet in men's bathroom operating.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.