Kona Kai Fusion
Last inspected: Mar 3, 2026
30
Score
Going back to 2022, Kona Kai Fusion has 11 inspections in the public record. Kona Kai Fusion was last inspected on Mar 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly one violation before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
Kona Kai Fusion's latest score of 30 falls below the Sunrise average of 78. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
30
Oct 23, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
58
Apr 30, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - 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.
03D-02-5
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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. **Corrected On-Site**
09-01-4
High Priority - 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. **Corrected On-Site**
08A-04-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
01B-02-5
Intermediate - 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.
53B-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and vinegar by cook line not labeled.
02D-01-5
Basic - 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. **Corrected On-Site**
10-17-4
33
Dec 26, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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).
22-41-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue cleaning substance. Unlabled. Operator labeled **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Inside employee bathroom
31B-04-4
64
Jun 20, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
No violations found.
100
Apr 24, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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**Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
Basic - 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. **Warning**
14-74-7
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen under three compartment sink, sanitizer bucket stored on floor. Operator relocated to shelf**Corrected On-Site** **Corrected On-Site** **Warning**
21-38-4
Basic - 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. **Corrected On-Site** **Warning**
02D-01-5
55
Feb 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing ink liquid identified as degreaser Employee labeledbottle **Warning**
41-17-4
Intermediate - 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/ **Warning**
53A-03-7
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature **Warning**
06-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
74
Jan 16, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-16: Observed at callback inspection same. In US upright freezer, container of individually non commercial wrapped raw steaks above open bag of french fries. **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-01-16: Observed at callback inspection same. In US upright cooler, container raw fish above container of bananas.Manager moved fish to bottom of cooler to properly separate. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2024-01-16: Observed at callback inspection same. Gengis Chu 3-7-2018 Prometric **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-01-16: Observed at callback inspection same. No chlorine test kit available. **Admin Complaint**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets held together by duct tape. **Warning** - From follow-up inspection 2024-01-16: Observed at callback inspection same. Gaskets damaged al held with duct tape on right fliptop lower cooler. **Time Extended**
14-11-5
58
Apr 6, 2023
Routine - Food
6 critical violations. 7 major violations. 11 minor violations.
View 24 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm..Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed machine to 50 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed cooked rice and beans stored in the same container side by side with raw chicken. See Stop Sale **Warning**
08A-08-5
High Priority - 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. **Corrective Action Taken** **Warning**
08A-02-6
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw beef stored over uncovered fish tilapia in reach in cooler. **Warning**
08A-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb at mop sink **Repeat Violation** **Warning**
29-34-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**
02C-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold like substance Operator cleaned can opener. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**
53A-05-6
Intermediate - Employee washed hands in 3 compartment sink other than an approved handwash sink. **Warning**
12A-03-4
Intermediate - 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 **Warning**
53A-03-7
Basic - Commercially processed reduced oxygen packaged fish , tilapia and corvina bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items cellular phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at cook line. Operator had employee put hair restraint. **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets held together by duct tape. **Warning**
14-11-5
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products, beef, shrimp, chicken. Inspector had employee set up chlorine sanitizing solution. **Corrected On-Site** **Repeat Violation** **Warning**
08B-23-5
Basic - In-use tongs stored on equipment oven door handle between uses. At cook line. **Repeat Violation** **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at ceviche station **Repeat Violation** **Warning**
31B-04-4
Basic - Single-service articles-to go boxes not stored on top of ice bin inverted or protected from contamination. **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between use, no sanitizing solution set up. Inspector asked operator to set up sanitizing solution. **Corrective Action Taken** **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of harina flour, white flour removed from original container not identified by common name. **Repeat Violation** **Warning**
02D-01-5
12
Dec 12, 2022
Routine - Food
8 critical violations. 6 major violations. 18 minor violations.
View 32 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing gloved hands after preparation of ceviche instead of taking off gloves, washing hands and replacing with new gloves. Inspector had employee take gloves off and wash hands, then put clean gloves before prepping raw chicken. **Warning**
12A-09-4
High Priority - Observed Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
12A-12-4
High Priority - Observed chlorine Wiping cloth sanitizer solution above 200 ppm exceeds the maximum concentration allowed. **Warning**
41-27-4
High Priority - Observed no Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. **Warning**
29-34-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed portioned raw beef stored in reach-in freezer with mussels, ice cream, salmon, in same container in reach in freezer at cook line. **Repeat Violation** **Warning**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked fish in ceviche reach in cooler. Observed raw fish stored over cooked mussels in ceviche reach in cooler. Observed raw white tuna stored over onions in standing reach in cooler Observed raw seafood medley over cooked pasta in standing reach in cooler. **Repeat Violation** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pasta in reach in cooler at cook line. Observed raw shrimp stored over cooked wonton in reach in cooler at cook line. **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in reach in cooler at cook line. Observed open bag of raw chicken stored over open bag of scallops in reach in freezer at cook line. Observed raw blue crabs stored over French fries in standing reach in freezer at cook line. **Warning**
08A-20-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee not washing hands, seasoning raw chicken for fryer, touching cooked chicken,, then raw shrimp, sliced cheese, noodles utensils for spices, , cross contamination in all areas. Observed no utensils in containers at reach in cooler. Inspector educated employee on cross contamination and had employee wash hands. **Warning**
09-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing bowl in hand washing sink. **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area located beside 3 compartment sink. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cooked pork, cooked potatoes, sweet potatoes, made more than 24 hours not date marked. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to mold cook rice into shape at cooked line. Observed no handle scoop used to dispense sweet and sour sauce in standing reach in cooler. **Repeat Violation** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. **Warning**
23-24-4
Basic - 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 salmon in reach in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on ledge of reach in cooler in kitchen area. **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. Observed cooked chicken soup stored on floor beside stove top oven. **Repeat Violation** **Warning**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed employee working with raw products, shrimp, chicken, beef without sanitizing surfaces, no sanitizing solution set up. **Warning**
08B-23-5
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed employee working with raw shrimp, cooked chicken, raw chicken, cooked wontons, escallion, without sanitizing solution, no sanitizing solution set up. **Warning**
08B-25-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen area. **Warning**
22-20-5
Basic - Observed Ice scoop handle in contact with ice at front counter. Operator removed from ice. **Corrected On-Site** **Warning**
10-08-5
Basic - Observed No handwashing sign provided at a hand sink used by food employees in kitchen area, women's and men restroom **Repeat Violation** **Warning**
31B-04-4
Basic - Observed Single-service articles Togo items not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses in kitchen area. **Warning**
21-12-4
Basic - Observed Wiping cloth sanitizing solution stored on the floor beneath hand washing sink located in kitchen area. **Warning**
21-38-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored in reach in coolers with foods being served to public. **Warning**
12B-13-4
Basic - Stored food not covered. Observed cooked wonton stored under raw fish uncovered in reach in cooler. **Repeat Violation** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, stored on top of shelf above microwave not labeled. Observed flour in kitchen area in containers not labeled. Operator labeled containers **Corrected On-Site** **Warning**
02D-01-5
7
Frequently Asked Questions
When was Kona Kai Fusion last inspected?
The most recent health inspection at Kona Kai Fusion on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kona Kai Fusion?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Kona Kai Fusion.
How does Kona Kai Fusion compare to other restaurants in Sunrise?
Kona Kai Fusion most recently scored 30 out of 100, which is lower than the Sunrise average of 78.
Has Kona Kai Fusion's inspection record improved over time?
No. Recent inspections at Kona Kai Fusion have averaged around seven violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Kona Kai Fusion means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kona Kai Fusion inspected?
Based on the inspection history on file, Kona Kai Fusion is inspected around three times per year on average.
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