Kura Revolving Sushi Bar
Last inspected: Mar 12, 2026
86
Score
Inspectors have visited Kura Revolving Sushi Bar 15 times, with records going back to 2022. The most recent visit was on Mar 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
Among Orlando restaurants, the typical score is 79; Kura Revolving Sushi Bar is comfortably above that bar. Taken together, the history is a positive one.
15
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw uni over cooked eel in walk-in cooler on rolling cart **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-03-12: **Time Extended**
08A-05-6
86
Mar 3, 2026
Complaint Full
2 critical violations.
View 2 violations
High Priority - 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. Tested at zero ppm in kitchen **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw uni over cooked eel in walk-in cooler on rolling cart **Corrected On-Site** **Repeat Violation**
08A-05-6
74
Jan 13, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in #4 Raw fish over cooked snow crab. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goyza (44-47F - Cold Holding) cooler 13. In unit less then 4 hours, door left open. Operator placed in freezer to rapid chill **Corrective Action Taken**
03A-02-5
74
Aug 25, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at bar, tested at 400+++. Operator will dilute **Corrective Action Taken** - From follow-up inspection 2025-08-25: **Time Extended**
41-18-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar - From follow-up inspection 2025-08-25: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Joelly A - From follow-up inspection 2025-08-25: **Time Extended**
53A-01-7
70
Aug 15, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - 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. At bar 0ppm **Warning**
22-41-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At bar, sanitizer
29-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in #19 Raw shrimp and fish over cooked crab meat, lemon slices **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at bar, tested at 400+++. Operator will dilute **Corrective Action Taken**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Joelly A
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
37
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked mackerel in cooler #7. #14- raw shrimp over jelly for ice cream **Corrected On-Site**
08A-05-6
High Priority - 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. Tested at 0ppm, primed at retested at 100ppm**Warning** **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink **Corrected On-Site**
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
64
Aug 22, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ramen make table ; sliced pork (50F - Cold Holding); udon noodle (47F - Cold Holding); ramen noodles (47F - Cold Holding); tofu, cubed (47F - Cold Holding); tofu skin (47F - Cold Holding) operator states items in unit over four hours **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over snow crab in reaching #6 **Corrected On-Site** - From follow-up inspection 2024-08-22: **Time Extended**
08A-05-6
74
Aug 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ramen make table ; sliced pork (50F - Cold Holding); udon noodle (47F - Cold Holding); ramen noodles (47F - Cold Holding); tofu, cubed (47F - Cold Holding); tofu skin (47F - Cold Holding) operator states items in unit over four hours **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47-50F) top of make table 17and 18, above chill line. Ramen make table ; cooked eggs (50F - Cold Holding); sliced pork (50F - Cold Holding); udon noodle (47F - Cold Holding); ramen noodles (47F - Cold Holding); tofu, cubed (47F - Cold Holding); tofu skin (47F - Cold Holding) pans placed in a hotel pan, no air circulation. Items in u it over four hours **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over snow crab in reaching #6 **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot holding box
22-02-4
58
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 18, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, drained and refilled, tested at 400ppm **Corrected On-Site** - From follow-up inspection 2024-01-18: **Time Extended**
22-42-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hamburger. Operator states under heat lamp less then one hour, will reheat **Corrective Action Taken** - From follow-up inspection 2024-01-18: **Time Extended**
03B-01-6
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. **Warning** - From follow-up inspection 2024-01-18: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-01-18: **Time Extended**
03G-42-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwasher not working - From follow-up inspection 2024-01-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer **Repeat Violation** - From follow-up inspection 2024-01-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-01-18: **Time Extended**
14-69-4
52
Jan 17, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hamburger. Operator states under heat lamp less then one hour, will reheat **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #16 spicy raw tuna (50F - Cold Holding); shrimp (47F - Cold Holding); cream cheese (47F - Cold Holding); raw scallop (47F - Cold Holding); raw tuna (50F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, drained and refilled, tested at 400ppm **Corrected On-Site**
22-42-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-42-1
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. **Warning**
03G-50-1
Basic - Equipment in poor repair. Dishwasher not working
14-11-5
Basic - Food stored on floor. In walk-in freezer **Repeat Violation**
08B-38-4
Basic - Ice buildup walk-in freezer. **Repeat Violation**
14-69-4
45
Aug 3, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - - From initial inspection : 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. raw salmon scrap (60F - Cooling); raw skin on salmon scrap (48F - Cold Holding) operator states items prepped over 5 hours from time of temperature check - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
03D-07-5
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook station. Operator coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bottles in low boy across from soup station **Corrected On-Site** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 18-; eel (50F - Cold Holding); raw scallops (50F - Cold Holding); seared tuna (51F - Cold Holding); raw salmon (50F - Cold Holding) Make table 20-; masago (44F - Cold Holding); tofu skin (48F - Cold Holding); roe (44F - Cold Holding) Make table 10- ; pork belly (48F - Cold Holding); tofu (48F - Cold Holding); tofu skin (58F - Cold Holding); hard boiled eggs (56F - Cold Holding) **Warning** - From follow-up inspection 2023-07-28: Cooler 18- raw scallop 46F raw mackerel 47F Cooler 20- all items 41F or below Cooler 10- all items at 41F or below **Admin Complaint** - From follow-up inspection 2023-08-03: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. Hot items under heat lamp, portioned rice balls at make table **Corrected On-Site** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor at side door - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. In back under condenser - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Ice bucket not inverted at front ice machine - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-08-03: **Time Extended**
10-14-5
32
Jul 28, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook station. Operator coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2023-07-28: **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bottles in low boy across from soup station **Corrected On-Site** - From follow-up inspection 2023-07-28: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 18-; eel (50F - Cold Holding); raw scallops (50F - Cold Holding); seared tuna (51F - Cold Holding); raw salmon (50F - Cold Holding) Make table 20-; masago (44F - Cold Holding); tofu skin (48F - Cold Holding); roe (44F - Cold Holding) Make table 10- ; pork belly (48F - Cold Holding); tofu (48F - Cold Holding); tofu skin (58F - Cold Holding); hard boiled eggs (56F - Cold Holding) **Warning** - From follow-up inspection 2023-07-28: Cooler 18- raw scallop 46°F raw mackerel 47°F Cooler 20- all items 41°F or below Cooler 10- all items at 41°F or below **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. Hot items under heat lamp, portioned rice balls at make table **Corrected On-Site** - From follow-up inspection 2023-07-28: **Time Extended**
03F-02-5
High Priority - - From initial inspection : 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. raw salmon scrap (60F - Cooling); raw skin on salmon scrap (48F - Cold Holding) operator states items prepped over 5 hours from time of temperature check - From follow-up inspection 2023-07-28: **Time Extended**
03D-07-5
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink - From follow-up inspection 2023-07-28: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Portable air conditioner attached to hand sink on hot line **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2023-07-28: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor at side door - From follow-up inspection 2023-07-28: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2023-07-28: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. In back under condenser - From follow-up inspection 2023-07-28: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Ice bucket not inverted at front ice machine - From follow-up inspection 2023-07-28: **Time Extended**
10-14-5
29
Jul 27, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook station. Operator coached employee on proper hand washing **Corrected On-Site**
12A-27-4
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. raw salmon scrap (60F - Cooling); raw skin on salmon scrap (48F - Cold Holding) operator states items prepped over 5 hours from time of temperature check
03D-07-5
High Priority - 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. Hot items under heat lamp, portioned rice balls at make table **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 18-; eel (50F - Cold Holding); raw scallops (50F - Cold Holding); seared tuna (51F - Cold Holding); raw salmon (50F - Cold Holding) Make table 20-; masago (44F - Cold Holding); tofu skin (48F - Cold Holding); roe (44F - Cold Holding) Make table 10- ; pork belly (48F - Cold Holding); tofu (48F - Cold Holding); tofu skin (58F - Cold Holding); hard boiled eggs (56F - Cold Holding) **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bottles in low boy across from soup station **Corrected On-Site**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Portable air conditioner attached to hand sink on hot line, draining into hand sink
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Portable air conditioner attached to hand sink on hot line **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Ice bucket not inverted at front ice machine
10-14-5
Basic - Ice buildup in walk-in freezer. In back under condenser
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Single-service articles improperly stored. Case of cups on floor at side door
25-05-4
29
Aug 26, 2022
Food-Licensing Inspection
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Operator remov3d products **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine
31B-02-4
Intermediate - No soap provided at handwash sink located by ice machine
31B-03-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen **Corrected On-Site**
33-38-4
Basic - No handwashing sign provided at a hand sink used by food employees located by ice machine
31B-04-4
Basic - Food stored on floor. Freezer
08B-38-4
52
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 Mar 12, 2026. The public record contains 15 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 six 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 86 out of 100, which is higher than the Orlando average of 79.
Has Kura Revolving Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Kura Revolving Sushi Bar have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Kura Revolving Sushi Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kura Revolving Sushi Bar inspected?
Based on the inspection history on file, Kura Revolving Sushi Bar is inspected around four times per year on average.
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