AMURA JAPANESE RESTAURANT
West Sand Lake Road
Florida, 32819
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/30/2025
High Priority
6
Intermediate
1
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - sushi display case - cookline cooler
- 06-09-1: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. - smoked salmon - imitation crab
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - at cookline
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over butter Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - curry (45F - Cold Holding). Manager states made yesterday
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - sushi rice. Chef states rice made day prior
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Employee diluted. Final reading 300ppm - Sanitizer Bucket (Chlorine >200ppm) Employee diluted. Final reading 100ppm Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - breaded chicken. Manager states made Friday
Food safety inspection conducted on 4/30/2025 revealed 11 total violations (6 high priority, 1 intermediate, 4 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over prep and ware wash stations - From follow-up inspection 2024-11-19: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - at bar Corrected On-Site - From follow-up inspection 2024-11-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty - walk in shelves soiled at sauce buckets - From follow-up inspection 2024-11-19: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at sushi bar - From follow-up inspection 2024-11-19: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2024-11-19: **Time Extended**
- 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. - small block of 2x4 wood inside dish machine used to hold up metal rail - From follow-up inspection 2024-11-19: **Time Extended**
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - ramen bowls does not indicate raw egg - From follow-up inspection 2024-11-19: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu and dinner menu does not indicate which fish is offered raw. - menu shows a blanket statement that does not point to individual fish - From follow-up inspection 2024-11-19: **Time Extended**
Food safety inspection conducted on 11/19/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 11/15/2024
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - sushi display cooler door handles. Far right unit - cookline cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over prep and ware wash stations
- 35A-03-4:Basic - Dead roaches on premises. - 1 on wall below electrical panel
- 14-71-4:Basic - Duct tape used to repair shelf in reach in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cookline coolers
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - at bar Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty - walk in shelves soiled at sauce buckets
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cookline cooler right
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at sushi bar
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. - small block of 2x4 wood inside dish machine used to hold up metal rail
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon. Operator obtained letter from purveyor. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw shell eggs over lobster bisque Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 2 at motor compartment of sushi display case - 2 bottom side of wok system
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soft shelled crab (99F - hot Holding); - shrimp (120F - Hot Holding); - breaded crab stick (118F - Hot Holding) Observed under warming device.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - at sushi bar storing sushi making utensil Corrected On-Site
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - ramen bowls does not indicate raw egg
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu and dinner menu does not indicate which fish is offered raw. - menu shows a blanket statement that does not point to individual fish
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice
Food safety inspection conducted on 11/15/2024 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).
Inspection on 4/9/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At walk in cooler Warning - From follow-up inspection 2024-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At walk in cooler Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at cooks line across from wok station Walk in freezer on the coils Warning
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Crawfish lined with paper towel Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over krab mix at walk in cooler Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rectangular cutting board on make table at cooks line Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by container Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl and sushi and sashimi lunch menu Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at cooks line hand wash sink No soap at hand wash sink at cooks line Corrected On-Site Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of krab mix not date marked at walk in cooler Warning
Food safety inspection conducted on 2/9/2024 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).
Inspection on 8/15/2023
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cove tile in prep
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Line brioiler
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sushi bar and back stock room
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish not labled , krab mix at the low boy front cooler
Food safety inspection conducted on 8/15/2023 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).