What is Kawa Japanese Fusion's health inspection score?

Kawa Japanese Fusion has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kawa Japanese Fusion last inspected?

Kawa Japanese Fusion was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kawa Japanese Fusion have?

Kawa Japanese Fusion has 25 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kawa Japanese Fusion safe to eat at?

Yes, Kawa Japanese Fusion has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kawa Japanese Fusion serve?

Kawa Japanese Fusion serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kawa Japanese Fusion

Name: Kawa Japanese Fusion
Address: 162-2 NORTH MAIN STREET, 10921
Rating: 94

162-2 NORTH MAIN STREET,

Last Inspected: 3/3/2026

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

9 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

2.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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162-2 NORTH MAIN STREET, , FL 10921

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Violation Timeline

Jun 2023

1 inspections

2 basic

Jun

Jan 2024

1 inspections

5 basic

Aug 2024

1 inspections

1 high priority

6 basic

Aug

Sep 2024

1 inspections

Jan 2025

1 inspections

2 high priority

5 basic

Jan

Feb 2025

1 inspections

1 basic

Sep 2025

1 inspections

1 basic

Sep

Jan 2026

1 inspections

1 high priority

1 basic

Mar 2026

1 inspections

Mar

Inspection History

9 records on file

3 Re-Inspection6 Inspection

Mar 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Jan 26

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (1)

−2 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−12 pts

Sep 25

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−2 pts

Feb 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−2 pts

Jan 25

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (5)

−10 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8FImproper thawing procedures used−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
8BIn use food dispensing utensils improperly stored−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−30 pts

Sep 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Aug 24

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10

Basic (6)

−12 pts

9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8FImproper thawing procedures used−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−22 pts

Jan 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2
8BIn use food dispensing utensils improperly stored−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−10 pts

Jun 23

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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