Amura Japanese Gourmet

7786 W Sand Lake Rd, Orlando, FL 32819 · Permanent Food Service · License 5810545

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Aug 28, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 14 basic; basic violations cost 12 at most
-35
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

21 violations found

First visitAug 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
21 violations found:
- 5 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More than 24 hours cooked chicken (47°F - Cold Holding) diced cooked chicken (49°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More than 24 hours cooked chicken (47°F - Cold Holding) diced cooked chicken (49°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over cooked chicken in walk in cooler , operator relocated to proper hierarchy
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw beef stored over raw shrimp in reach in freezer, operator corrected during inspection for proper hierarchy
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemicals stored next to soy sauce , operator relocated
  Repeat violation
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  During inspection, sushi rice was being cooled down completed covered, educated operator to remove cover and cool down in freezer for fast recovery
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards
Basic14
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed tomatoes over cleaned broccoli in walk in cooler, operator relocated to proper hierarchy
  Fixed on the spot
  Food stored on floor.
  Boxes of fish stored on floor in walk in freezed
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on cooks line , operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In container of garlic in walk in cooler
  Ice buildup in reach-in freezers in kitchen
  1- across from ice machine 1-across from dish machine
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  On sushi line
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets of walk in coolers -dish racks in dish machine -exterior of buckets where vinegar is stored -exterior of ice machine
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Single service condiment cups not inverted by bar area
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Floor tiles missing and/or in disrepair.
  Throughout kitchen
  Floor area(s) covered with standing water.
  In walk in cooler
  Ceiling/ceiling tile shows damage or is in disrepair.
  Several ceiling tiles broken
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.