KONA KITCHEN

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Inspection history

1. Feb 23, 2026

   C
   1 violation

   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

2. Apr 8, 2025

   C
   2 violations

   • 3000 - Proper thawing methods used
   • 1900 - No room temperature storage; proper use of time as a control, procedures available

3. May 29, 2024

   C

4. Nov 7, 2023

   C

5. Oct 26, 2023

   C
   9 violations

   • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
   • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
   • 3200 - Insects, rodents, animals not present; entrance controlled
   • 0400 - Hands washed as required
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
   • 1600 - Proper cooling procedure
   • 0600 - Adequate handwashing facilities

6. Sep 28, 2022

   C
   6 violations

   • 4300 - Nonfood-contact surfaces maintained and clean
   • 4900 - Adequate ventilation; lighting; designated areas used
   • 3200 - Insects, rodents, animals not present; entrance controlled
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 2500 - Toxic substances properly identified, stored, used

7. Feb 1, 2022

   C
   3 violations

   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
   • 0600 - Adequate handwashing facilities

8. Jan 19, 2022

   C
   7 violations

   • 3000 - Proper thawing methods used
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 0600 - Adequate handwashing facilities
   • 1600 - Proper cooling procedure
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

9. Mar 11, 2021

   C