AMURA JAPANESE RESTAURANT
950 MARKET PROMENADE AVE · LAKE MARY · Seminole County · FL 32746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 4
01D-01-5High Priority – 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. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. – raw shell eggs over lobster bisque **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. – 2 at motor compartment of sushi display case – 2 bottom side of wok system
03B-01-6High Priority – 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.
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. – at sushi bar storing sushi making utensil **Corrected On-Site**
02B-04-5Intermediate – 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
02B-01-5Intermediate – 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
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. – sushi rice
Basic 12
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. – sushi display cooler door handles. Far right unit – cookline cooler
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. – over prep and ware wash stations
35A-03-4Basic – Dead roaches on premises. – 1 on wall below electrical panel
14-71-4Basic – Duct tape used to repair shelf in reach in cooler
36-73-4Basic – Floor soiled/has accumulation of debris. – below cookline coolers
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. – at bar **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – walk in fan covers dusty – walk in shelves soiled at sauce buckets
29-49-6Basic – Standing water in bottom of reach-in-cooler. – cookline cooler right
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. – at sushi bar
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface.
29-17-4Basic – Waste line missing at soda gun holster.
14-06-4Basic – Wood food-contact surface not properly sealed. – small block of 2×4 wood inside dish machine used to hold up metal rail
Inspector observations synchronized from DBPR on September 21, 2026 2:05 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.