AMURA SUSHI
West Sand Lake Road
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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).