KONA KAI FUSION
4305 N PINE ISLAND ROAD, Sunrise FL 33351 · 954-909-5525
Last inspected Mar 3, 2026 · 9 visits since January 2024
APR 24
DEC 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030615 | Mar 3, 2026 | Jun 2, 2026 | $400 |
| 2--2025013301 | Dec 26, 2024 | Mar 26, 2025 | $200 |
| 2--2018026334 | Apr 23, 2018 | Jun 18, 2018 | $160 |
Inspection history
9 visits, newest first
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
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
Employee washed hands with no soap.
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.
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.
Show the remaining 7 findings ▾
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.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands in 3 compartment sink.
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.
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.
Food stored on floor. Observed container with fish stock stored on kitchen floor. Operator removed and stored properly.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in kitchen. Operator placed underneath running water.
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee washed hands with no soap. Observed employee put away dirty dishes and use hand wash sink by the triple sink, with no soap.
Raw animal food stored over or with unwashed produce. Observed raw fish over unwashed plantains in two door reach in cooler. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler; sliced tomatoes (45F - Cold Holding) and Kitchen flip top(left); cooked chicken (44F - Cold Holding). As per operator foods in unit not portioned or prepared today, in unit less than 3hrs. Operator moved foods to reach in cooler for quick chill.
Wet mop not stored in a manner to allow the mop to dry. Mop behind bar not stored to dry
Wet wiping cloth not stored in sanitizing solution between uses. Observed used rags placed on top of flip tops and cutting boards, not being stored in sanitizer bucket
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and vinegar by cook line not labeled.
Dec 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); cooked noodles (45F - Cold Holding); cooked pork (41-46F - Cold Holding). Observed both food items overfilled. Per operator foods not portioned or prepared today, in unit less than 4hrs. Operator portioned correctly.
Spray bottle containing toxic substance not labeled. Spray bottle with blue cleaning substance. Unlabled. Operator labeled
No handwashing sign provided at a hand sink used by food employees. Inside employee bathroom
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Inside kitchen flip top across from stove, raw beef over ready to eat sauces and cooked potatoes. Operator inverted products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Tomato based sauce (47F) in sauté flip top. Per operator not prepared or portioned today, and in unit less than 4 hours. Operator moved to reach in cooler to quick chill. 2) Flip top in front of stove; raw shrimp (49F); mushroom in liquid (49F). Per operator foods not portioned or prepared today and in unit less than 4 hours. Operator put all items under ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove: chicken soup (110F - Hot Holding). One served under no temperature control. Per operator made less than 4hrs. Instructed operator to reheat to 165F
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top in front kitchen stove.
Wiping cloth sanitizing solution stored on the floor. In kitchen under three compartment sink, sanitizer bucket stored on floor. Operator relocated to shelf
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles containing different oils unlabeled In kitchen next to microwave. Operator labeled all items.
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled. Spray bottle containing ink liquid identified as degreaser Employee labeledbottle
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature
Jan 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken not commercially packaged stored over raw uncovered beef not plastic wrapped or protected in standing reach in freezer.. Observed shrimp not commercially packaged over opened French fries in standing freezer. Observed raw chicken not commercially packaged over French fries in standing freezer. Operator had employees start reorganization of freezer.
Raw animal food stored over/not properly separated from ready-to-eat food.. Observed raw prepped chicken stored on top of same container with uncovered broccoli.. Observed raw chicken stored over cooked pork in standing freezer. Observed raw swai fish stored over cooked chorizo in standing reach in cooler Observed raw chicken stored over raw uncooked beef heart and red onions in reach in cooler. Operator had employee start reorganization cooler and freezers
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed GENGIS CHU operator with expired Certified Food Manager date certified 3/07/2018
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. Observed reach in cooler gaskets held together by duct tape.
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.