AMURA JAPANESE RESTAURANT

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. - bar dishwasher (Chlorine 0ppm). Operator changed chemical bottle. Final reading 100ppm Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. - olives at bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese (46f-51f - Cold Holding). Operator states held overnight. - pork belly, butter (44f - Cold Holding)employee states had out for cooler cleaning

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. - sushi bar employee wearing watch.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents and ceiling tiles above ice machine

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee bag on cooler shelves with customer beverages Corrected On-Site

Basic - Floor area(s) covered with standing water. - next to ice machine

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

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - front prep area - From follow-up inspection 2025-10-15: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over butter Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - curry (45F - Cold Holding). Manager states made yesterday

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

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. - sushi display case - cookline cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - at cookline

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish not labled , krab mix at the low boy front cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area

Basic - Floor area(s) covered with standing water.

Basic - Floor tiles missing and/or in disrepair. Cove tile in prep

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Line brioiler

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sushi bar and back stock room

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday brunch menu

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

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

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.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.replacement tiles in the kitchen grey in color

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the dinning room soiled

Basic - Cove molding at floor/wall juncture broken/missing. At the back door

Basic - Dead roaches on premises. 4 dead under the shelves in the back room

Basic - Equipment in poor repair. Gasket to the silver king lettuce cooler

Basic - Floor area(s) covered with standing water. In the dish ara

Basic - Floor tiles missing and/or in disrepair. In thevfreezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor Matt's are sticky

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The Sunday menu does not identify raw items sushi section Lunch menu does not identify raw items

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fryer items in the walk in cooler not dated

Basic - Bug zapper tennis racket present

Basic - Dead roaches on premises. - one dead under the counter in the sushie bar at the kitchen window operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At the dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic packing film on the table shelves needs to be removed -broiler at the cooks line dirty - wok ring grease build up -grease build up -walls to the walk in cooler heavy dust from the fan

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in the silver refrigerator

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -floor at the sushi station not sealed -back stock room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line - garlic with oil fresh made 80°

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - in the walk in prepped shrimp, krab mix On the line -bread pudding

Basic - Exterior door has a gap at the threshold that opens to the outside. At the back door

Basic - Unnecessary items/unused equipment on the premises. Broken equipment, steamer , traulsen cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over crab mix Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee was filling a bucket

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab and smoked salmon not labled and dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance

Basic - Floor area(s) covered with standing water. At the ice bin

Basic - Floor soiled/has accumulation of debris. Walk in freezer has a grease build up on the floors