Kura Revolving Sushi Bar
Last inspected: Apr 8, 2026
64
Score
The health department has logged seven inspections at Kura Revolving Sushi Bar, the earliest from 2024. Kura Revolving Sushi Bar was last inspected on Apr 8, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in Orlando average 79, so Kura Revolving Sushi Bar trails the local norm. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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 . **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on bottom make table door handle. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Stored food not covered. The ice cream freezer all the item is not covered. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - 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 . **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
14-11-5
64
Apr 6, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - 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) **Warning**
03A-02-5
High Priority - 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 **Warning**
03D-07-5
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 . **Corrected On-Site** **Warning**
08A-05-6
Intermediate - 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. **Warning**
03G-50-1
Basic - 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 . **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. Gasket torn reach-in cooler at the prep station and most of the bottom table at the kitchen. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on bottom make table door handle. **Warning**
10-20-4
Basic - Stored food not covered. The ice cream freezer all the item is not covered. **Warning**
08B-12-5
41
Jul 17, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate not inverted at the storage area .
24-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the prep station.
29-49-6
Basic - Food storage container/container lid cracked or broken. In used broken container at the storage area .
14-38-4
Basic - shelves with rust that has pitted the surface. At the dishwasher area .
14-17-4
82
Dec 18, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 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 . **Corrected On-Site**
08A-05-6
High Priority - 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 **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish trough had build up soiled .
22-02-4
Basic - Stored food not covered. Crispy squid -tuna Stx-sesame bowl not covered at the reach-in freezer Operator covered it . **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food stored on floor. At the walk-in freezer there's a lot of boxes of food stored on floor . Operator fix the freezer . **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi table .
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Sep 12, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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 . **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. The one on the back by the mop sink area blocked with mop bucket. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumped water and filled water bucket using employee hand sink back area .
31A-11-4
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 to operater and they sign it at the spot . **Corrected On-Site**
11-26-1
Basic - 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 . **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Sushi maker .
13-04-4
Basic - Light not functioning. At the dishwasher area.
36-62-4
Basic - Stored food not covered. Non covered at The reach-in freezer the one next to the ice cream freezer .
08B-12-5
45
Apr 22, 2024
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - 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 . **Corrective Action Taken**
03A-02-5
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 to operator.
11-26-1
Intermediate - 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.
03F-10-5
70
Mar 13, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kura Revolving Sushi Bar last inspected?
The most recent health inspection at Kura Revolving Sushi Bar on file is from Apr 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Kura Revolving Sushi Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Kura Revolving Sushi Bar.
How does Kura Revolving Sushi Bar compare to other restaurants in Orlando?
Kura Revolving Sushi Bar most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Kura Revolving Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Kura Revolving Sushi Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kura Revolving Sushi Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kura Revolving Sushi Bar inspected?
Based on the inspection history on file, Kura Revolving Sushi Bar is inspected around three times per year on average.
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