AMURA JAPANESE RESTAURANT
950 MARKET PROMENADE AVE, Lake Mary FL 32746 · 407-774-6700
Last inspected Dec 17, 2025 · 10 visits since August 2023
FEB 24
NOV 24
APR 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 2 at motor compartment of sushi display case - 2 bottom side of wok system
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025075522 | Oct 14, 2025 | Nov 5, 2025 | $400 |
| 4--2019058446 | Oct 3, 2019 | Dec 4, 2019 | $200 |
| 4--2015007521 | Jan 6, 2015 | Mar 5, 2015 | $880 |
Inspection history
10 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. - bar dishwasher (Chlorine 0ppm). Operator changed chemical bottle. Final reading 100ppm
Food with mold-like growth. See stop sale. - olives at bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese (46f-51f - Cold Holding). Operator states held overnight. - pork belly, butter (44f - Cold Holding)employee states had out for cooler cleaning
Show the remaining 4 findings ▾
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. - sushi bar employee wearing watch.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents and ceiling tiles above ice machine
Employee personal food not properly identified and segregated from food to be served to the public. - employee bag on cooler shelves with customer beverages
Floor area(s) covered with standing water. - next to ice machine
Oct 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle
Floors not constructed to be easily cleanable. - front prep area
Oct 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - prepared beef over scallops intended for raw consumption at walk in freezer
Roach activity present as evidenced by live roaches found. - 1 on floor below prep table at cookline - 5 on wheels at upright cooler - 1 on side of upright cooler - 2 on bottom side of cookline cooler __ Total of 9 live roaches
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dumplings, 56F, stacked over load line in center prep cooler at cook line, less than 2 hours. Corrective action taken: product taken to freezer for rapid chilling
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked eel (120F - Hot Holding). Manager turned up the unit
Toxic substance/chemical improperly stored. - glass cleaner stored in shelf next to plastic food wrap
Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle
Accumulation of debris inside warewashing machine.
Dead roaches on premises. - one in prep cooler at center of cookline - one on side of cookline cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch
Floor area(s) covered with standing water. - back area
Floors not constructed to be easily cleanable. - front prep area
Hood filters missing from automatic fire suppression/exhaust system. - being cleaned at time of inspection
In-use knife/knives stored in cracks between pieces of equipment. - cookline
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - salamander - underside of wok station - fryer vents - utility lines behind cooking equipment - dry storage shelf liners - walk in cooler fan covers
Standing water in bottom of reach-in-cooler. - prep cooler at center of cookline
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over butter
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - curry (45F - Cold Holding). Manager states made yesterday
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - sushi rice. Chef states rice made day prior
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Employee diluted. Final reading 300ppm - Sanitizer Bucket (Chlorine >200ppm) Employee diluted. Final reading 100ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - breaded chicken. Manager states made Friday
Buildup of food debris/soil residue on equipment door handles. - sushi display case - cookline cooler
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. - smoked salmon - imitation crab
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves
Reach-in cooler interior/shelves have accumulation of soil residues. - at cookline
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - ramen bowls does not indicate raw egg
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu and dinner menu does not indicate which fish is offered raw. - menu shows a blanket statement that does not point to individual fish
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over prep and ware wash stations
No handwashing sign provided at a hand sink used by food employees. - at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty - walk in shelves soiled at sauce buckets
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at sushi bar
Waste line missing at soda gun holster.
Wood food-contact surface not properly sealed. - small block of 2x4 wood inside dish machine used to hold up metal rail
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon. Operator obtained letter from purveyor.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw shell eggs over lobster bisque
Roach activity present as evidenced by live roaches found. - 2 at motor compartment of sushi display case - 2 bottom side of wok system
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soft shelled crab (99F - hot Holding); - shrimp (120F - Hot Holding); - breaded crab stick (118F - Hot Holding) Observed under warming device.
Handwash sink used for purposes other than handwashing. - at sushi bar storing sushi making utensil
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - ramen bowls does not indicate raw egg
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu and dinner menu does not indicate which fish is offered raw. - menu shows a blanket statement that does not point to individual fish
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice
Buildup of food debris/soil residue on equipment door handles. - sushi display cooler door handles. Far right unit - cookline cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over prep and ware wash stations
Dead roaches on premises. - 1 on wall below electrical panel
Duct tape used to repair shelf in reach in cooler
Floor soiled/has accumulation of debris. - below cookline coolers
No handwashing sign provided at a hand sink used by food employees. - at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty - walk in shelves soiled at sauce buckets
Standing water in bottom of reach-in-cooler. - cookline cooler right
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at sushi bar
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster.
Wood food-contact surface not properly sealed. - small block of 2x4 wood inside dish machine used to hold up metal rail
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. At walk in cooler
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Crawfish lined with paper towel
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over krab mix at walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Rectangular cutting board on make table at cooks line
Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by container
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl and sushi and sashimi lunch menu
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at cooks line hand wash sink No soap at hand wash sink at cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of krab mix not date marked at walk in cooler
Floor tiles missing and/or in disrepair. At walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at cooks line across from wok station Walk in freezer on the coils
Walk-in cooler interior/shelves have accumulation of soil residues.
Aug 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish not labled, krab mix at the low boy front cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area
Floor area(s) covered with standing water.
Floor tiles missing and/or in disrepair. Cove tile in prep
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Line brioiler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sushi bar and back stock room
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.