KONA KAI FUSION
4305 N PINE ISLAND ROAD · SUNRISE · Broward County · FL 33351
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High 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.
12A-07-5High 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**
09-01-4High 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**
08A-04-5High 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-05-6High 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**
01B-02-5High 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.
Intermediate 1
53B-16-4Intermediate – 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.
Basic 2
10-17-4Basic – 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**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and vinegar by cook line not labeled.
Inspector observations synchronized from DBPR on September 10, 2026 12:24 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.