DirtyFLRestaurant Inspection Data

MAKI HIBACHI

Narcoossee Road
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 8896406

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Iced coffee container with restaurant food in sushi area cooler Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In back kitchen, cases of peas and other food on floor in kitchen Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager remade with hot water 170F. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In ric in server area Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, grabbed trash can with gloves, began peeling washed cucumbers at sushi bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles in server area are soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef rinsed spoon off in hand wash sink at sushi area Towel stored in hws in back kitchen. Corrected On-Site

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8733068

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and glasses on prep table by sushi bar. Employee removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on make table
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables and tongs in low mein noodles in make table across from flat top grill Operator fixed Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bars Operator flipped Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In server area
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolet
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Operator removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Msg and flour in kitchen Operator labeled Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mushrooms in bottom of make table cookline. Operator removed mushrooms Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; raw beef (52F - Cold Holding); raw shrimp (49F - Cold Holding) per operafor 2 hours. Put in freezer to rapid chill **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed pan in handwashing sink front counter. Ice in handwashing sink in server area. Operator explained not to use hand sink for anything else. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Stainless steel cleaner Operator labeled Table cleaner buser area. Corrected On-Site

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8525167

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in rice bin, employee took it out. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards from cookline
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin without label, employee labeled. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee work with raw sushi and then grabbed a container with jalapeños. Asked employee to remove gloves to prevent cross contamination.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2024, operator was able to renew during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cookline handwashing sink, operator added paper towels Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8524623

  • 25-25-4:Basic - - From initial inspection : Basic - Boxes containing rolls of plastic wrap have old food debris/soil residue inside. - From follow-up inspection 2023-12-14: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2023-12-14: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish. - From follow-up inspection 2023-12-14: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-12-14: **Time Extended**

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8354559

  • 25-25-4:Basic - Boxes containing rolls of plastic wrap have old food debris/soil residue inside.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw beef. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Several flats of shell eggs with broken or cracked eggs stored together. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three bin sink tested at 200 ppm, advised remix. Checked several times for chlorine and after 3 more tests found 100 ppm Corrected On-Site
  • 11-27-4: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.
  • 11-26-1: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.