KURA REVOLVING SUSHI BAR
11579 Regency Village Drive
Orlando, Florida, 32821
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 9 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/14/2025
High Priority
2
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm, primed at retested at 100ppmWarning Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked mackerel in cooler #7. #14- raw shrimp over jelly for ice cream Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink Corrected On-Site
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Near kitchen entrance
Food safety inspection conducted on 1/14/2025 revealed 5 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 8/22/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over snow crab in reaching #6 Corrected On-Site - From follow-up inspection 2024-08-22: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ramen make table ; sliced pork (50F - Cold Holding); udon noodle (47F - Cold Holding); ramen noodles (47F - Cold Holding); tofu, cubed (47F - Cold Holding); tofu skin (47F - Cold Holding) operator states items in unit over four hours Warning - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over snow crab in reaching #6 Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ramen make table ; sliced pork (50F - Cold Holding); udon noodle (47F - Cold Holding); ramen noodles (47F - Cold Holding); tofu, cubed (47F - Cold Holding); tofu skin (47F - Cold Holding) operator states items in unit over four hours Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47-50F) top of make table 17and 18, above chill line. Ramen make table ; cooked eggs (50F - Cold Holding); sliced pork (50F - Cold Holding); udon noodle (47F - Cold Holding); ramen noodles (47F - Cold Holding); tofu, cubed (47F - Cold Holding); tofu skin (47F - Cold Holding) pans placed in a hotel pan, no air circulation. Items in u it over four hours Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot holding box
Food safety inspection conducted on 8/12/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwasher not working - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup walk-in freezer. Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
- 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, drained and refilled, tested at 400ppm Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hamburger. Operator states under heat lamp less then one hour, will reheat **Corrective Action Taken** - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
- 03G-42-1:Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-18: **Time Extended** - From follow-up inspection 2024-03-18: Admin Complaint
Food safety inspection conducted on 3/18/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 1/18/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwasher not working - From follow-up inspection 2024-01-18: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup walk-in freezer. Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended**
- 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, drained and refilled, tested at 400ppm Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hamburger. Operator states under heat lamp less then one hour, will reheat **Corrective Action Taken** - From follow-up inspection 2024-01-18: **Time Extended**
- 03G-42-1:Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-18: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-18: **Time Extended**
Food safety inspection conducted on 1/18/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 1/17/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Dishwasher not working
- 08B-38-4:Basic - Food stored on floor. In walk-in freezer Repeat Violation
- 14-69-4:Basic - Ice buildup walk-in freezer. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, drained and refilled, tested at 400ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #16 spicy raw tuna (50F - Cold Holding); shrimp (47F - Cold Holding); cream cheese (47F - Cold Holding); raw scallop (47F - Cold Holding); raw tuna (50F - Cold Holding) Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hamburger. Operator states under heat lamp less then one hour, will reheat **Corrective Action Taken**
- 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Food safety inspection conducted on 1/17/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 8/3/2023
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 10-14-5:Basic - - From initial inspection : Basic - Ice bucket not inverted at front ice machine - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. In back under condenser - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor at side door - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 12A-27-4:High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook station. Operator coached employee on proper hand washing Corrected On-Site - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bottles in low boy across from soup station Corrected On-Site - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 18-; eel (50F - Cold Holding); raw scallops (50F - Cold Holding); seared tuna (51F - Cold Holding); raw salmon (50F - Cold Holding) Make table 20-; masago (44F - Cold Holding); tofu skin (48F - Cold Holding); roe (44F - Cold Holding) Make table 10- ; pork belly (48F - Cold Holding); tofu (48F - Cold Holding); tofu skin (58F - Cold Holding); hard boiled eggs (56F - Cold Holding) Warning - From follow-up inspection 2023-07-28: Cooler 18- raw scallop 46F raw mackerel 47F Cooler 20- all items 41F or below Cooler 10- all items at 41F or below Admin Complaint - From follow-up inspection 2023-08-03: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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 and the time removed from temperature control. Hot items under heat lamp, portioned rice balls at make table Corrected On-Site - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 03D-07-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw salmon scrap (60F - Cooling); raw skin on salmon scrap (48F - Cold Holding) operator states items prepped over 5 hours from time of temperature check - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
Food safety inspection conducted on 8/3/2023 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 7/28/2023
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-14-5:Basic - - From initial inspection : Basic - Ice bucket not inverted at front ice machine - From follow-up inspection 2023-07-28: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. In back under condenser - From follow-up inspection 2023-07-28: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2023-07-28: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor at side door - From follow-up inspection 2023-07-28: **Time Extended**
- 12A-27-4:High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook station. Operator coached employee on proper hand washing Corrected On-Site - From follow-up inspection 2023-07-28: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bottles in low boy across from soup station Corrected On-Site - From follow-up inspection 2023-07-28: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 18-; eel (50F - Cold Holding); raw scallops (50F - Cold Holding); seared tuna (51F - Cold Holding); raw salmon (50F - Cold Holding) Make table 20-; masago (44F - Cold Holding); tofu skin (48F - Cold Holding); roe (44F - Cold Holding) Make table 10- ; pork belly (48F - Cold Holding); tofu (48F - Cold Holding); tofu skin (58F - Cold Holding); hard boiled eggs (56F - Cold Holding) Warning - From follow-up inspection 2023-07-28: Cooler 18- raw scallop 46°F raw mackerel 47°F Cooler 20- all items 41°F or below Cooler 10- all items at 41°F or below Admin Complaint
- 03F-02-5:High Priority - - From initial inspection : 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 and the time removed from temperature control. Hot items under heat lamp, portioned rice balls at make table Corrected On-Site - From follow-up inspection 2023-07-28: **Time Extended**
- 03D-07-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw salmon scrap (60F - Cooling); raw skin on salmon scrap (48F - Cold Holding) operator states items prepped over 5 hours from time of temperature check - From follow-up inspection 2023-07-28: **Time Extended**
- 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink - From follow-up inspection 2023-07-28: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Portable air conditioner attached to hand sink on hot line Warning - From follow-up inspection 2023-07-28: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2023-07-28: **Time Extended**
Food safety inspection conducted on 7/28/2023 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 7/27/2023
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-14-5:Basic - Ice bucket not inverted at front ice machine
- 14-69-4:Basic - Ice buildup in walk-in freezer. In back under condenser
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- 25-05-4:Basic - Single-service articles improperly stored. Case of cups on floor at side door
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook station. Operator coached employee on proper hand washing Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bottles in low boy across from soup station Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 18-; eel (50F - Cold Holding); raw scallops (50F - Cold Holding); seared tuna (51F - Cold Holding); raw salmon (50F - Cold Holding) Make table 20-; masago (44F - Cold Holding); tofu skin (48F - Cold Holding); roe (44F - Cold Holding) Make table 10- ; pork belly (48F - Cold Holding); tofu (48F - Cold Holding); tofu skin (58F - Cold Holding); hard boiled eggs (56F - Cold Holding) Warning
- 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 and the time removed from temperature control. Hot items under heat lamp, portioned rice balls at make table Corrected On-Site
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw salmon scrap (60F - Cooling); raw skin on salmon scrap (48F - Cold Holding) operator states items prepped over 5 hours from time of temperature check
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Portable air conditioner attached to hand sink on hot line Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar
Food safety inspection conducted on 7/27/2023 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).