AMURA JAPANESE GOURMET
7786 W SAND LAKE RD, Orlando FL 32819 · 4077937111
Last inspected Nov 25, 2025 · 9 visits since September 2023
FEB 24
JUL 24
JAN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025009421 | Jan 13, 2025 | Feb 27, 2025 | $400 |
| 4--2017025993 | Apr 7, 2017 | Jun 14, 2017 | $600 |
Inspection history
9 visits, newest first
Nov 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Buildup of food debris/soil residue on equipment door handles. Throughout cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair. Throughout cooks line and walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust.
Nov 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
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. Chlorine 0ppm, operator moved to 3 compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler on cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of shredder machine on cooks line Shelves in walk in cooler Interior of Storage bins that contain dry ingredients underneath prep table
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned interior of ice machine
Bowl or other container with no handle used to dispense food. In sugar container on cooks line
Buildup of food debris/soil residue on equipment door handles. Throughout cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment in bin on clean equipment shelves
Floor tiles missing and/or in disrepair. Throughout cooks line and walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cooks line
Objectionable odors in areas of the establishment. In walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. On cooks line
Stored food not covered. Breaded chicken in walk in cooler not covered
Wall soiled with accumulated grease, food debris, and/or dust.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw tilapia over commercially made egg rolls on single for reach in cooler on cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (99 - Hot Holding) Sushi bar Less than four hours Operator placed on time plan and will discarded at end of four hours
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Sandwich top reach in cooler on cooks line
Handwash sink not accessible for employee use at all times. Scrubber in hand sink on sushi line
Accumulation of debris on exterior of warewashing machine.
Equipment in poor repair. Gasket to under counter reach in cooler across from wok station on cooks line
Floors not maintained smooth and durable. Back area on outside walk in cooler
Food stored on floor. On 2nd side and on outside of walk on cooler
In-use knife/knives stored in cracks between pieces of equipment. Between prep table and sandwich top reach in cooler on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade on table next to rice cooker 88F Operator discarded water
Wall soiled with accumulated grease, food debris, and/or dust. Over three comp sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Remade and then was 50 ppm
Jan 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
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
Records/documents for required employee training do not contain all of the required information some certificates date of birth
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Equipment in poor repair. Torn gaskets on reach in cooler on cookline.
Floor area(s) covered with standing water throughout kitchen area including walk-in cooler.
Floor tiles missing and/or in disrepair in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline
Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water.
Reach-in cooler shelves with rust that has pitted the surface across oven.
Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler.
Jan 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 42 recorded, 5 high priority.
5 High priority6 Intermediate31 Basic
Show 42 findings ▾
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
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
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg walk-in cooler
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
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.
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
Handwash sink used for purposes other than handwashing sauce containers in sink by three compartment sink.
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
No soap provided at handwash sink at kitchen entry.
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.
Records/documents for required employee training do not contain all of the required information some certificates date of birth
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
Bowl or other container with no handle used to dispense food in tempura batter
Carbon dioxide/helium tanks not adequately secured by beverage dispenser cartons in kitchen.
Ceiling tile missing in kitchen area by dishwashing station.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at sushi bar, and on cookline
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.
Equipment and utensils not properly air-dried - wet nesting
Equipment in poor repair. Torn gaskets on reach in cooler on cookline.
Floor area(s) covered with standing water throughout kitchen area including walk-in cooler.
Floor tiles missing and/or in disrepair in kitchen area.
Food stored on floor soda boxes and buckets of sauces by rear door.
Ice buildup in walk-in freezer door
In-use tongs stored on equipment door handle between uses on oven doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoop in 89F standing water.
In-use wet wiping cloth/towel used under cutting board in sushi bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
Light not functioning on exhaust system.
No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline
No handwashing sign provided at a hand sink used by food employees at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink next to three compartment sink soiled
Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water.
Reach-in cooler shelves with rust that has pitted the surface across oven.
Soiled dry wiping cloth in use in sushi bar.
Stored food not covered ice cream kitchen reach in freezer.
Unwrapped single-service utensils not presented so that only the handles are touched forks and spoons at wait station.
Water leaking from pipe and/or faucet/handle two hand wash sinks in kitchen area.
Wiping cloth sanitizing solution stored on the floor at sushi counter
Working containers of food removed from original container not identified by common name flour bin, sugar, bread crumbs.
Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate16 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. raw beef over cooked chicken in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food. - In rice and sugar container
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One female employee in the kitchen wearing bracelet
Equipment in poor repair. Walk in cooler door
Floor area(s) covered with standing water. In walk-in cooler on floor.
Food stored on floor. Buckets of soy sauce, drinks and water in kitchen and drys. Storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in, in the kitchen.
In-use tongs stored on equipment door handle between uses. On oven door on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen area.
Light not functioning. One lightbulb under the hood at cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside ice machine
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen, dry storage area and sushi counter.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado and lettuce over cooked chicken in walk in cooler.
Walk in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. by cooks line and dishwashing areas
Water leaking from pipe and/or faucet/handle. At hand wash I sink nest to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table at the end of cooks line.
Feb 6, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area
Stop Sale issued due to adulteration of food product.
Ceiling tiles missing.
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
Cove molding at floor/wall juncture broken/missing. - at three compartment sink
Floor soiled/has accumulation of debris. - under equipment
Floor tiles missing and/or in disrepair. - cookline and back hallway
Light shield damaged/in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - walk in cooler gasket
Silverware/utensils stored upright with the food-contact surface up. - serving spoons at cookline
Standing water in bottom of reach-in-cooler. - cookline coolers
Feb 6, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 36 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority3 Intermediate23 Basic
Show 36 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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
Establishment operating with no potable running water. No running water to the entire establishment. - water has been shut off due to leak
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area
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
Raw animal food stored over or with unwashed produce. - raw beef over produce, walk in cooler
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
Stop Sale issued due to adulteration of food product.
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested over 200 ppm
Handwash sink used for purposes other than handwashing. - ice dumped in sushi hand sink
No paper towels or mechanical hand drying device provided at handwash sinks. - entrance to kitchen and cookline
Water pressure lacking at fixtures that require the use of water. - no running water at dishmachine, three compartment sink, all handwash sinks
A minimum of one bathroom facility is not available for public use. - bathrooms out of service due to lack of running water
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. - by back door
Ceiling tiles missing.
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
Cove molding at floor/wall juncture broken/missing. - at three compartment sink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch
Employee with no hair restraint while engaging in food preparation. - cook
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
Floor soiled/has accumulation of debris. - under equipment
Floor tiles missing and/or in disrepair. - cookline and back hallway
Food stored on floor. - walk in freezer
Ice buildup in walk-in freezer.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Light shield damaged/in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - walk in cooler gasket
Ripped/worn tin foil used as shelf cover.
Silverware/utensils stored upright with the food-contact surface up. - serving spoons at cookline
Standing water in bottom of reach-in-cooler. - cookline coolers
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
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over case of lemons.
Handwash sink not accessible for employee use at all times. 2 bowls in hand sink at sushi bar.
Ceiling tile missing. Over walk in cooler. Over dish area
Cutting board has cut marks and is no longer cleanable. Black cutting board near soup station
Floor area(s) covered with standing water. On cook line In walk in cooler.
Floor tiles missing and/or in disrepair. Throughout kitchen
Food stored on floor. In walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tape covering doors to sushi bar has soiled tape.
Stored food not covered. Shrimp in walk in freezer.
Working containers of food removed from original container not identified by common name. Bread crumbs
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.