KURA REVOLVING SUSHI BAR

Name: KURA REVOLVING SUSHI BAR
Address: 1349 S STATE RD 7 BAY 101 BLDG 4, WELLINGTON, FL, 33414, US
Rating: 63

1349 S STATE RD 7 BAY 101 BLDG 4, WELLINGTON, FL 33414

License #6023302

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63 Grade F / 100

Failing Health Score

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Latest inspection

August 11, 2026 · 15 findings · 11 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

KURA REVOLVING SUSHI BAR in WELLINGTON currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 11, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 14 of them so far.

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Record snapshot

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Inspections on file

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The latest inspection on August 11, 2026 shows 14 observation rows: 11 critical, 1 major, and 2 minor.

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Inspection coverage

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Inspector notes

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw urchin stored over sauces. Various raw fish like raw salmon stored over various sauces. Raw tuna stored above mayonnaise. Operator fixed all.
[11-27-4] 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. Emailed to operator.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched raw fish then began to handle clean cutting boards from dishwasher; no hand wash. Employee cleaned and sanitized items in dishwasher.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit.
[06-09-2] 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. Observed commercially processed reduced oxygen packaged Raw salmon and Spanish mackerel bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove products from commercially processed reduced oxygen package.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Operator corrected Dishwasher (Chlorine 100ppm).
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: diced cream cheese (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: diced cream cheese (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
[03F-02-5] 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 cannot be determined. No time mark on fried tofu and fried salmon using color coded scheme utilized per operator, product stored approximately 1 hour. Operator time marked with date dot.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At microwave: cooked eel (118F - Hot Holding) As per operator, stored since 15mins. Operator reheated to 172F.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed: -Label for sushi rice placed 15 mins after product was stored. -Daily calibration of pH meter not done 2 days. -No rice preparation log sheet. -Disposal log not completed. -A different ph meter is used than the one outlined in HACCP plan. - No pH log for the last 2 days. - No HACCP training records provided.

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