AMURA SUSHI
West Sand Lake Road
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
0
Intermediate
2
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. - From follow-up inspection 2025-01-14: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area. - From follow-up inspection 2025-01-14: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. - From follow-up inspection 2025-01-14: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cookline. Repeat Violation - From follow-up inspection 2025-01-14: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water throughout kitchen area including walk-in cooler. Repeat Violation - From follow-up inspection 2025-01-14: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen area. - From follow-up inspection 2025-01-14: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline Repeat Violation - From follow-up inspection 2025-01-14: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline - From follow-up inspection 2025-01-14: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water. Repeat Violation - From follow-up inspection 2025-01-14: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface across oven. - From follow-up inspection 2025-01-14: **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler. - From follow-up inspection 2025-01-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled. Reach in cooler shelves soiled by fry station Reach in cooler gaskets soiled All cutting boards in kitchen Repeat Violation - From follow-up inspection 2025-01-14: **Time Extended**
- 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information some certificates date of birth - From follow-up inspection 2025-01-14: **Time Extended**
Food safety inspection conducted on 1/14/2025 revealed 13 total violations (0 high priority, 2 intermediate, 11 basic).
Inspection on 1/13/2025
High Priority
5
Intermediate
6
Basic
31
Total
42
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food in tempura batter Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured by beverage dispenser cartons in kitchen. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing in kitchen area by dishwashing station.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at sushi bar, and on cookline Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in bars area, sushi bar, dishwashing area, and storage area, coats, shoes, and purses.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cookline. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water throughout kitchen area including walk-in cooler. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen area.
- 08B-38-4:Basic - Food stored on floor soda boxes and buckets of sauces by rear door. Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer door
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on oven doors. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoop in 89F standing water.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in sushi bar. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline Repeat Violation
- 36-62-4:Basic - Light not functioning on exhaust system. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at sushi station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink next to three compartment sink soiled Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface across oven.
- 21-10-4:Basic - Soiled dry wiping cloth in use in sushi bar. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered ice cream kitchen reach in freezer.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched forks and spoons at wait station.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle two hand wash sinks in kitchen area. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at sushi counter
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name flour bin, sugar, bread crumbs.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects 2 in kitchen area 4 in sushi bar area 8 in bar area Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over sauces in sushi cooler Raw chicken over cooked noodles walk-in cooler Raw pork over sauces in walk-in cooler Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu cold holding at 53F at kitchen glass cooler Krab meat at 52F cold holding front sushi bar counter less than 4 hours iced and rechecked 42F. Cream cheese 61F cold holding less than 4 hours moved to reach in cooler
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking per manager less than 3 hours at sushi bar. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled. Reach in cooler shelves soiled by fry station Reach in cooler gaskets soiled All cutting boards in kitchen Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing sauce containers in sink by three compartment sink. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager arrived in middle of inspection Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at kitchen entry. 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. Cooked noodles, Krab salad in walk-in cooler.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information some certificates date of birth
Food safety inspection conducted on 1/13/2025 revealed 42 total violations (5 high priority, 6 intermediate, 31 basic).
Inspection on 7/22/2024
High Priority
1
Intermediate
2
Basic
16
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - In rice and sugar container Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One female employee in the kitchen wearing bracelet Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door
- 36-22-4:Basic - Floor area(s) covered with standing water. In walk-in cooler on floor.
- 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce, drinks and water in kitchen and drys. Storage area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in, in the kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door on cooks line Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen area.
- 36-62-4:Basic - Light not functioning. One lightbulb under the hood at cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside ice machine
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen , dry storage area and sushi counter.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado and lettuce over cooked chicken in walk in cooler. Repeat Violation
- 14-33-4:Basic - Walk in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. by cooks line and dishwashing areas
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand wash I sink nest to walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at the end of cooks line. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw beef over cooked chicken in walk in cooler. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 7/22/2024 revealed 19 total violations (1 high priority, 2 intermediate, 16 basic).
Inspection on 2/6/2024
High Priority
10
Intermediate
3
Basic
23
Total
36
Disposition: Facility Temporarily Closed
Inspection Details:
- 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. - bathrooms out of service due to lack of running water Warning
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - by back door Corrected On-Site Warning
- 36-36-4:Basic - Ceiling tiles missing. Warning
- 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. - escolar, tuna Warning
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - at three compartment sink Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - cook Warning
- 38-11-4:Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. - lights off in side of sushi prep area Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - under equipment Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. - cookline and back hallway Warning
- 08B-38-4:Basic - Food stored on floor. - walk in freezer Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 38-01-4:Basic - Light shield damaged/in disrepair. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - walk in cooler gasket Warning
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - serving spoons at cookline Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cookline coolers Warning
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools stored by hot water urn Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook plating finished vegetables for immediate service with barehands Warning
- 27-12-4:High Priority - Establishment operating with no potable running water. No running water to the entire establishment. - water has been shut off due to leak Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef, shrimp, over cooked product in single door freezer - raw salmon over french fries, walk in cooler Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw beef over produce, walk in cooler Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked krab, speed rack in walk in cooler - raw shrimp over spring roll, glass door cooler - raw beef over sauces, two door cooler at cookline Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - in glass door cooler: dumplings 53F; eggroll, 54F; coconut shrimp 53F; less than 1 hour; corrective action taken, product placed in walk in cooler for temperature recovery **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested over 200 ppm Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - ice dumped in sushi hand sink Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. - entrance to kitchen and cookline Warning
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. - no running water at dishmachine, three compartment sink, all handwash sinks Admin Complaint
Food safety inspection conducted on 2/6/2024 revealed 36 total violations (10 high priority, 3 intermediate, 23 basic).
Inspection on 2/6/2024
High Priority
2
Intermediate
0
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tiles missing. Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 06-09-1:Basic - - From initial inspection : 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. - escolar, tuna Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - at three compartment sink Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under equipment Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - cookline and back hallway Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - walk in cooler gasket Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - serving spoons at cookline Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline coolers Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area Warning - From follow-up inspection 2024-02-06: **Time Extended**
- 01B-03-5:High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Warning - From follow-up inspection 2024-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2024 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).
Inspection on 9/5/2023
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Over walk in cooler. Over dish area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board near soup station
- 36-22-4:Basic - Floor area(s) covered with standing water. On cook line In walk in cooler.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
- 08B-38-4:Basic - Food stored on floor. In walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tape covering doors to sushi bar has soiled tape.
- 08B-12-5:Basic - Stored food not covered. Shrimp in walk in freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bread crumbs Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over case of lemons.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 2 bowls in hand sink at sushi bar. Corrected On-Site
Food safety inspection conducted on 9/5/2023 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).