Question 1

How many health inspections has KONA POKE had?

Accepted Answer

KONA POKE has had 21 inspections according to Florida DBPR records.

Question 2

Has KONA POKE ever been shut down?

Accepted Answer

No, KONA POKE has no emergency closures on record.

Question 3

What are the most common violations at KONA POKE?

Accepted Answer

The most frequently cited violations at KONA POKE are: Outer openings protected, Proper ventilation, Food contact surfaces.

Question 4

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 5

What does Florida violation V13 (Parasite destruction) mean?

Accepted Answer

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

Question 6

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

KONA POKE

Inspection History (21)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

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High Priority Violations

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High Priority Violations

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High Priority Violations

Intermediate Violations

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High Priority Violations

Intermediate Violations

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High Priority Violations

Basic Violations

High Priority Violations

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High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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Frequently Asked Questions

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