DirtyFLRestaurant Inspection Data

MAKI HIBACHI

MAKI HIBACHI in ORLANDO has 13 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 13 reports on file

106 East Colonial Drive
Orlando, Florida, 32801
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 13 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3676650

Call Back - Complied

2/18/2026· 3w ago

Visit ID: 13558024

Follow-up Inspection Required

4 high, 2 int, 11 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top of ice machine
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on microwave -Drink on wait station. Operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse on cases of alcohol . Operator removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person. Operator removed Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At eait station. Operator removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table. Operator removed Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled with grease and food debris
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine Gaskets in prep cooler on line In between fryers
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 22-41-4: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 Dishwasher several times, even sfter primimg. Resding 00ppm chlorine Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over shrimp in prep cooler. Operator removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw salmon, raw beef (60F - Cold Holding) in prep cooler less than 4hrs per operator. Advised not to keep items above fill line in pans. Operator removed to bottom cooler for temperature recovery **Corrective Action Taken**
  • 03F-02-5: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. All items in both prep cooler on front cook line, eggs, butter. Less than 4hrs . Operator put time marking.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Employee filled pot of water in handsink on line -food debris in same hand sink -Scrubby in hand sink on cook lone
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labelled Corrected On-Site

10/24/2025· 4mo ago

Visit ID: 13557614

Met Inspection Standards

2 high, 1 int, 7 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice. Operator immediately replaced with scoop with handle Corrected On-Site - From follow-up inspection 2025-10-24: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket, purse, book on cases of beer. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-10-24: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on liquid egg container used for pouring. Operator immediately reolaced with spoon Corrected On-Site - From follow-up inspection 2025-10-24: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Containers of flour and panko. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-10-24: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In womens - From follow-up inspection 2025-10-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under Flat top grill -Top of dishwasher - From follow-up inspection 2025-10-24: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep cooler over food to be prepped for customer use. Corrected On-Site - From follow-up inspection 2025-10-24: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on lid covering sushi rice recently made in back kitchen. Warning - From follow-up inspection 2025-10-24: Observed 1 dead roach **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried crab 60F cold holding, tofu 53F cold holding in prep cooler less than 4hrs operator per operator advised to move to bottom cooler for temp recovery **Corrective Action Taken** - From follow-up inspection 2025-10-24: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi prep had sani bucket inside. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-10-24: **Time Extended**

10/23/2025· 4mo ago

Visit ID: 10915398

Follow-up Inspection Required

2 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice. Operator immediately replaced with scoop with handle Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket, purse, book on cases of beer. Operator immediately removed Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on liquid egg container used for pouring. Operator immediately reolaced with spoon Corrected On-Site
  • 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. Containers of flour and panko. Operator immediately removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In womens
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under Flat top grill -Top of dishwasher
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep cooler over food to be prepped for customer use. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on lid covering sushi rice recently made in back kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried crab 60F cold holding, tofu 53F cold holding in prep cooler less than 4hrs operator per operator advised to move to bottom cooler for temp recovery **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi prep had sani bucket inside. Operator immediately removed Corrected On-Site

6/26/2025· 8mo ago

Visit ID: 10867646

Met Inspection Standards

1 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach next to beer cooler at wait station. Operator immediately removed and discarded Corrected On-Site

6/26/2025· 8mo ago

Visit ID: 10861588

Met Inspection Standards
  • N/A:No Violations Were Observed

5/13/2025· 10mo ago

Visit ID: 10837660

Met Inspection Standards

3 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. in rice container Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep counter on cook line Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf, operator immediately separated to be properly air dryed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Ginger in walk in cooler prepared 5/12 per Operator. immediately labeled Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood in walk in cooler . Operator immediately removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 48F-58F cold holding in walk in cooler overnight per operator. Operator removed to be discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 48F-58F cold holding in walk in cooler overnight per operator. Operator removed to be discarded
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In warewashing area blocked by rag hamper and prep table. Operator immediately removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand sink had utensils. Operator immediately removed Corrected On-Site

12/27/2024· 1y 2mo ago

Visit ID: 10750707

Met Inspection Standards

3 high, 3 int, 4 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice, and multiple sauce containers. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-27: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with sauces and clean knives . Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-27: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person, cook, sushi prep. - From follow-up inspection 2024-12-27: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of ready to eat rice and noodles in walk in cooler. Operator immediately corrected Corrected On-Site - From follow-up inspection 2024-12-27: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables and spring rolls in walk in cooler. Operator immediately corrected Corrected On-Site - From follow-up inspection 2024-12-27: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in cooler on cook line Corrected On-Site - From follow-up inspection 2024-12-27: **Time Extended**
  • 03F-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. Advised that operator must track time daily if items are not consistent. Operator is keeping sushi rice, tempura shrimp, butter and fried tofu on time. Not time markrd - From follow-up inspection 2024-12-27: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-12-27: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. On cook line. Operator put hand soap Corrected On-Site - From follow-up inspection 2024-12-27: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-27: **Time Extended**

12/26/2024· 1y 2mo ago

Visit ID: 8817802

Follow-up Inspection Required

5 high, 3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice, and multiple sauce containers. Operator immediately removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with sauces and clean knives . Operator immediately removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person, cook, sushi prep.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of ready to eat rice and noodles in walk in cooler. Operator immediately corrected Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables and spring rolls in walk in cooler. Operator immediately corrected Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in cooler on cook line Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 60F And egg rolls 52F -Cold Holding in prep cooler on cook line. Less than 4hrs per operator. Operator immediately moved to bottom cooler for temperature recovery **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Advised that operator must track time daily if items are not consistent. Operator is keeping sushi rice, tempura shrimp, butter and fried tofu on time. Not time markrd
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove: Miso 114F hot holding less than 4hrs per operator. Advise to reheat to 165F for temperature recovery **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line. Operator put hand soap Corrected On-Site
  • 53B-13-5: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.

7/1/2024· 1y 8mo ago

Visit ID: 8774156

Met Inspection Standards

1 high, 1 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice container Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks at wait station Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Burn cream and Baind aides over clean dishes T expo station Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
  • 14-11-5:Basic - Equipment in poor repair. Gasket in expo salad cooler
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep cooler and prep table Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site
  • 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. Handle in corn starch Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Brown rice thawing at room temperature. Operator moved to cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauces containing Salad, mayo, garlic, egg sauces 57F . Operator immediately put on ice. Temperature of cooler eventually cooled 42F **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared salmon on menu. Operator to corrected all menus Corrected On-Site

1/30/2024· 2y 1mo ago

Visit ID: 8596546

Met Inspection Standards

3 int, 3 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Ginger bowl in walk in cooler And multiple seasoning containers in kitchen Corrected On-Site - From follow-up inspection 2024-01-30: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink and Phine on prep table while food is being prepared Corrected On-Site - From follow-up inspection 2024-01-30: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On ovendoor Corrected On-Site - From follow-up inspection 2024-01-30: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in hand at cook line Corrected On-Site - From follow-up inspection 2024-01-30: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at wait station hand sink - From follow-up inspection 2024-01-30: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-01-30: **Time Extended**

1/23/2024· 2y 1mo ago

Visit ID: 8481519

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ginger bowl in walk in cooler And multiple seasoning containers in kitchen Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink and Phine on prep table while food is being prepared Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On ovendoor Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested several times 00ppm Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in hand at cook line Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at wait station hand sink
  • 53B-13-5: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. Repeat Violation

8/23/2023· 2y 6mo ago

Visit ID: 8373173

Met Inspection Standards

1 high, 2 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 105. Advised operator to empty or reheat to 135 **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at from cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp, salmon, steak, scallops, (46F-50F) less than 4 hours per operator. Advised operator to remove double pans and put steak in deep pan rather than laying steak on top of other pans. Operator made adjustments . New temperature of products 40F-42F Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on back cook line had scrubby pad in basin Corrected On-Site
  • 53A-05-6: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/