DirtyFLRestaurant Inspection Data

KURA REVOLVING SUSHI BAR

KURA REVOLVING SUSHI BAR located in ORLANDO has undergone 7 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 7 reports on file

Dowden Road
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13667444

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the walk-in cooler next to customer food . Operator removed it . Corrected On-Site Warning - From follow-up inspection 2026-04-08: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen. Warning - From follow-up inspection 2026-04-08: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on bottom make table door handle. Warning - From follow-up inspection 2026-04-08: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. The ice cream freezer all the item is not covered. Warning - From follow-up inspection 2026-04-08: **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 stored over cooked shrimp at the reach-in cooler at the prep area . Operator switch it . Corrected On-Site Warning - From follow-up inspection 2026-04-08: **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. Establishment have an approval plan for the rice from agriculture departments not from the devision of hotel and restaurant. Warning - From follow-up inspection 2026-04-08: **Time Extended**

4/6/2026· 1w ago

Visit ID: 10879971

Follow-up Inspection Required

4 high, 1 int, 4 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the walk-in cooler next to customer food . Operator removed it . Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on bottom make table door handle. Warning
  • 08B-12-5:Basic - Stored food not covered. The ice cream freezer all the item is not covered. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp at the reach-in cooler at the prep area . Operator switch it . Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. yellow tail (44F - Cold Holding); tuna (44F - Cold Holding); octopus crab meat (44F - Cold Holding); steak sliced (46F - Cold Holding) tuna chopped mix with mayo and krab salad since yesterday (45F - Cold Holding); boiled eggs cooked yesterday (44F - Cold Holding Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom cooler under the rice machine,syellow tail (44F - Cold Holding); tuna (44F - Cold Holding); octopus crab meat (44F - Cold Holding); steak sliced (46F - Cold Holding) Warning
  • 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. Reach-in cooler at dish area tuna chopped mix with mayo and krab salad since yesterday (45F - Cold Holding); boiled eggs cooked yesterday (44F - Cold Holding 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. Establishment have an approval plan for the rice from agriculture departments not from the devision of hotel and restaurant. Warning

7/17/2025· 9mo ago

Visit ID: 13463268

Met Inspection Standards

4 basic

  • 14-17-4:Basic - shelves with rust that has pitted the surface. At the dishwasher area .
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate not inverted at the storage area .
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In used broken container at the storage area .
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the prep station.

12/18/2024· 1y 3mo ago

Visit ID: 10734589

Met Inspection Standards

2 high, 1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sushi table .
  • 08B-38-4:Basic - Food stored on floor. At the walk-in freezer there's a lot of boxes of food stored on floor . Operator fix the freezer . Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Crispy squid -tuna Stx-sesame bowl not covered at the reach-in freezer Operator covered it . Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Soy beans stored on bottom of raw shrimp at the walk-in cooler . Operator moved it to the right spot . Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (118F - Hot Holding) operator stated that been at the warmer less than 30 minutes and he did put it back to be reheat at the stove. Second temperature 175f Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish trough had build up soiled .

9/12/2024· 1y 7mo ago

Visit ID: 8776589

Met Inspection Standards

2 high, 3 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones at the make table . Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Sushi maker .
  • 36-62-4:Basic - Light not functioning. At the dishwasher area.
  • 08B-12-5:Basic - Stored food not covered. Non covered at The reach-in freezer the one next to the ice cream freezer .
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw shrimp at the reach in cooler #9. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#9 shrimp raw (52F - Cold Holding) Operator wasn't sure when is prepared she threw it away but everything else was at this cooler was at right temperature . Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The one on the back by the mop sink area blocked with mop bucket. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumped water and filled water bucket using employee hand sink back area .
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operater and they sign it at the spot . Corrected On-Site

4/22/2024· 1y 11mo ago

Visit ID: 8657216

Met Inspection Standards

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#9 raw shrimp (46F - Cold Holding); raw chicken (48F); blue crab (47F - Cold Holding) Operator showed to me the time log the last time was checked was 3:15 pm and temperature was 38 . Advised to move the stuff to the walk-in cooler to cool down . **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator.
  • 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. Provided form to operator.

3/13/2024· 2y 1mo ago

Visit ID: 8442143

Met Inspection Standards
  • N/A:No Violations Were Observed