Amura Japanese Restaurant
Last inspected: Dec 17, 2025
43
Score
Public records show 12 inspections at Amura Japanese Restaurant stretching back to 2022. The newest entry in the record is dated Dec 17, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around six violations each.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
Compared to other Lake Mary restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
43
Oct 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle - From follow-up inspection 2025-10-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - front prep area - From follow-up inspection 2025-10-15: **Time Extended**
36-12-4
86
Oct 14, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
27
Apr 30, 2025
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Employee diluted. Final reading 300ppm - Sanitizer Bucket (Chlorine >200ppm) Employee diluted. Final reading 100ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - sushi rice. Chef states rice made day prior
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - curry (45F - Cold Holding). Manager states made yesterday
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over butter **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - breaded chicken. Manager states made Friday
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. - sushi display case - cookline cooler
23-24-4
Basic - 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. - smoked salmon - imitation crab
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - at cookline
22-16-4
30
Jan 16, 2025
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2024-11-19: **Time Extended**
02B-04-5
Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2024-11-19: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2024-11-19: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over prep and ware wash stations - From follow-up inspection 2024-11-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - at bar **Corrected On-Site** - From follow-up inspection 2024-11-19: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty - walk in shelves soiled at sauce buckets - From follow-up inspection 2024-11-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at sushi bar - From follow-up inspection 2024-11-19: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. - small block of 2x4 wood inside dish machine used to hold up metal rail - From follow-up inspection 2024-11-19: **Time Extended**
14-06-4
61
Nov 15, 2024
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High 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.
03B-01-6
High 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**
08A-20-5
High 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**
01D-01-5
High Priority - Roach activity present as evidenced by live roaches found. - 2 at motor compartment of sushi display case - 2 bottom side of wok system
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. - at sushi bar storing sushi making utensil **Corrected On-Site**
31A-11-4
Intermediate - 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-04-5
Intermediate - 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
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty - walk in shelves soiled at sauce buckets
23-03-4
Basic - Standing water in bottom of reach-in-cooler. - cookline cooler right
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at sushi bar
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Wood food-contact surface not properly sealed. - small block of 2x4 wood inside dish machine used to hold up metal rail
14-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. - sushi display cooler door handles. Far right unit - cookline cooler
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over prep and ware wash stations
36-34-5
Basic - Dead roaches on premises. - 1 on wall below electrical panel
35A-03-4
Basic - Duct tape used to repair shelf in reach in cooler
14-71-4
Basic - Floor soiled/has accumulation of debris. - below cookline coolers
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. - at bar **Corrected On-Site**
31B-04-4
20
Apr 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At walk in cooler **Warning** - From follow-up inspection 2024-04-09: **Time Extended**
36-17-5
95
Feb 9, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Crawfish lined with paper towel **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over krab mix at walk in cooler **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rectangular cutting board on make table at cooks line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by container **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl and sushi and sashimi lunch menu **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at cooks line hand wash sink No soap at hand wash sink at cooks line **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of krab mix not date marked at walk in cooler **Warning**
02C-02-5
Basic - Floor tiles missing and/or in disrepair. At walk in cooler **Warning**
36-17-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at cooks line across from wok station Walk in freezer on the coils **Warning**
14-69-4
39
Aug 15, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
64
Mar 10, 2023
Routine - Food
7 major violations. 8 minor violations.
View 15 violations
Intermediate - 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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday brunch menu
02B-01-5
Intermediate - 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 DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bread pudding
02C-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items not dated
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Floor tiles missing and/or in disrepair. In thevfreezer
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor Matt's are sticky
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.replacement tiles in the kitchen grey in color
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the dinning room soiled
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. At the back door
36-03-4
Basic - Dead roaches on premises. 4 dead under the shelves in the back room
35A-03-4
Basic - Equipment in poor repair. Gasket to the silver king lettuce cooler
14-11-5
Basic - Floor area(s) covered with standing water. In the dish ara
36-22-4
33
Oct 18, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
61
Frequently Asked Questions
When was Amura Japanese Restaurant last inspected?
The most recent health inspection at Amura Japanese Restaurant on file is from Dec 17, 2025. The public record contains 12 inspections in total.
What is the most common violation at Amura Japanese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Amura Japanese Restaurant.
How does Amura Japanese Restaurant compare to other restaurants in Lake Mary?
Amura Japanese Restaurant most recently scored 43 out of 100, which is lower than the Lake Mary average of 79.
Has Amura Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Amura Japanese Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Amura Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Amura Japanese Restaurant inspected?
Based on the inspection history on file, Amura Japanese Restaurant is inspected around four times per year on average.
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