AMURA JAPANESE RESTAURANT
West Sand Lake Road
Florida, 32819
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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All Inspection Reports
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).