KURA REVOLVING SUSHI BAR
521 N ALAFAYA TRL, Orlando FL 32828 · 949-456-1244
Last inspected Jun 11, 2026 · 8 visits since March 2024
APR 24
SEP 24
DEC 24
JUL 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen.
Apr 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
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.
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.
Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen.
In-use tongs stored on equipment door handle between uses. Observed tong stored on bottom make table door handle.
Stored food not covered. The ice cream freezer all the item is not covered.
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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.
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
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)
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
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.
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.
Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen.
In-use tongs stored on equipment door handle between uses. Observed tong stored on bottom make table door handle.
Stored food not covered. The ice cream freezer all the item is not covered.
Jul 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
shelves with rust that has pitted the surface. At the dishwasher area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate not inverted at the storage area.
Food storage container/container lid cracked or broken. In used broken container at the storage area.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the prep station.
Dec 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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.
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
Food-contact surface soiled with food debris, mold-like substance or slime. Dish trough had build up soiled.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Sushi table.
Food stored on floor. At the walk-in freezer there's a lot of boxes of food stored on floor. Operator fix the freezer.
Stored food not covered. Crispy squid -tuna Stx-sesame bowl not covered at the reach-in freezer Operator covered it.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. The one on the back by the mop sink area blocked with mop bucket.
Handwash sink used for purposes other than handwashing. Observed employee dumped water and filled water bucket using employee hand sink back area.
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.
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.
Employee with no beard guard/restraint while engaging in food preparation. Sushi maker.
Light not functioning. At the dishwasher area.
Stored food not covered. Non covered at The reach-in freezer the one next to the ice cream freezer.
Apr 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Mar 13, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.