AMIRA SUPER USA LLC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Aug 18, 2026

   ✕
   3 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

2. Aug 4, 2026

   ✕
   13 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all intake and exhaust air ducts and filters clean.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a test kit for the type of sanitizer used.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

3. Aug 8, 2025

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

4. Jul 24, 2025

   ✕
   9 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Jul 11, 2025

   ✕
   14 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils