KURA REVOLVING SUSHI BAR
11573-11579 REGENCY VILLAGE DR, Orlando FL 32821
Last inspected Mar 12, 2026 · 14 visits since July 2023
AUG 24
JAN 25
AUG 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024027985 | Mar 18, 2024 | Jun 5, 2024 | $700 |
| 4--2023066477 | Nov 28, 2023 | Dec 27, 2023 | $200 |
Inspection history
14 visits, newest first
Mar 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. Raw uni over cooked eel in walk-in cooler on rolling cart
Mar 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Tested at zero ppm in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw uni over cooked eel in walk-in cooler on rolling cart
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in #4 Raw fish over cooked snow crab.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goyza (44-47F - Cold Holding) cooler 13. In unit less then 4 hours, door left open. Operator placed in freezer to rapid chill
Aug 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at bar, tested at 400+++. Operator will dilute
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
Manager or person in charge lacking proof of food manager certification. Joelly A
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 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. At bar 0ppm
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At bar, sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in #19 Raw shrimp and fish over cooked crab meat, lemon slices
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at bar, tested at 400+++. Operator will dilute
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
Manager or person in charge lacking proof of food manager certification. Joelly A
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/
No soap provided at handwash sink. At bar
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 5 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. Tested at 0ppm, primed at retested at 100ppm
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
No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink
In-use wet wiping cloth/towel used under cutting board.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Near kitchen entrance
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over snow crab in reaching #6
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
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over snow crab in reaching #6
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Hot holding box
Mar 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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
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
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.
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.
Equipment in poor repair. Dishwasher not working
Food stored on floor. In walk-in freezer
Ice buildup walk-in freezer.
Jan 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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
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
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.
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.
Equipment in poor repair. Dishwasher not working
Food stored on floor. In walk-in freezer
Ice buildup walk-in freezer.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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
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)
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
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.
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.
Equipment in poor repair. Dishwasher not working
Food stored on floor. In walk-in freezer
Ice buildup walk-in freezer.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
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
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
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)
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
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
Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink
No soap provided at handwash sink. At bar
Ice bucket not inverted at front ice machine
Ice buildup in walk-in freezer. In back under condenser
No handwashing sign provided at a hand sink used by food employees. At bar
Single-service articles improperly stored. Case of cups on floor at side door
Jul 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
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
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
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)
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
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
Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink
Handwash sink not accessible for employee use at all times. Portable air conditioner attached to hand sink on hot line
No soap provided at handwash sink. At bar
Ice bucket not inverted at front ice machine
Ice buildup in walk-in freezer. In back under condenser
No handwashing sign provided at a hand sink used by food employees. At bar
Single-service articles improperly stored. Case of cups on floor at side door
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
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
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
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)
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
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
Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink
Handwash sink not accessible for employee use at all times. Portable air conditioner attached to hand sink on hot line
No soap provided at handwash sink. At bar
Ice bucket not inverted at front ice machine
Ice buildup in walk-in freezer. In back under condenser
No handwashing sign provided at a hand sink used by food employees. At bar
Single-service articles improperly stored. Case of cups on floor at side door
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.