MAKI HIBACHI
106 East Colonial Drive
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 12/27/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 12/27/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 12/26/2024
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 12/26/2024 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 7/1/2024
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 7/1/2024 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).