Kura Revolving Sushi Bar
1349 S State Rd 7 Bay 101 Bldg 4, Wellington, FL 33414 · Permanent Food Service · License 6023302
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection11 high priority (6 fixed by the Oct 12 follow-up, 5 fixed on the spot), 2 intermediate, 2 basic-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: 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°F. At flip top cooler: diced cream cheese (44°F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler: diced cream cheese (44°F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At microwave: cooked eel (118°F - Hot Holding) As per operator, stored since 15mins. Operator reheated to 172°F.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit.
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 cannot be determined.
No time mark on fried tofu and fried salmon using color coded scheme utilized per operator, product stored approximately 1 hour. Operator time marked with date dot.
Fixed on the spot
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
Observed: -Label for sushi rice placed 15 mins after product was stored. -Daily calibration of pH meter not done 2 days. -No rice preparation log sheet. -Disposal log not completed. -A different ph meter is used than the one outlined in HACCP plan. - No pH log for the last 2 days. - No HACCP training records provided.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw urchin stored over sauces. Various raw fish like raw salmon stored over various sauces. Raw tuna stored above mayonnaise. Operator fixed all.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee touched raw fish then began to handle clean cutting boards from dishwasher; no hand wash. Employee cleaned and sanitized items in dishwasher.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm) Operator corrected Dishwasher (Chlorine 100ppm).
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed to operator.
Basic2
Code 06, Food properly thawed: 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.
Observed commercially processed reduced oxygen packaged Raw salmon and Spanish mackerel bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove products from commercially processed reduced oxygen package.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm)
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.