MAKI HIBACHI
11954 NARCOOSSEE RD #1, Orlando FL 32832 · 407.776.3799
Last inspected Aug 18, 2026 · 8 visits since October 2023
SEP 24
APR 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. 4/1/2024, operator was able to renew during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023011594 | Dec 14, 2022 | May 4, 2023 | $200 |
Inspection history
8 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Sushi fish and herbs stored in containers lined with paper towel
Nonfood-grade containers used for food storage - direct contact with food. Frozen chicken stored in grocery bag at walk in freezer
No soap provided at handwash sink. Second hand washing sink at sushi station. Operator placed soap dispenser at sink
Spray bottle containing toxic substance not labeled. Glass cleaner in generic bottle with no label
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Throughout kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee hard boiled egg in reach in cooler with sushi
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
In-use knife/knives stored in cracks between pieces of equipment. Knives between make table and prep table at cooks line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with uncooked rice and cornstarch Scoop handle in direct contact with mixed vegetables and rice at hibachi station Operator moved handles off the products
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line
Standing water in bottom of reach-in-cooler. Reach in cooler at across from hand washing sink at sushi station
Feb 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Sushi fish and herbs lined and some covered with paper towels at sushi station
Raw animal food stored over/not properly separated from ready-to-eat food. Fish stored over sauce at reach in cooler on cooks line Tuna placed directly on top of lid where sauce was stored in walk in cooler operator moved both items
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout facility
Handwash sink used for purposes other than handwashing. Observed at sushi and hibachi hand washing sinks employees washing knives
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at one sushi hand washing sink and at hibachi sink.operator put paper towels at sinks
No soap provided at handwash sink. No soap at one sushi hand washing sink and at first cooks line sink.operator put paper soaps at sinks
Spray bottle containing toxic substance not labeled. Degreaser in clear spray bottle on bottom shelf by exit door at kitchen
Bowl or other container with no handle used to dispense food. Bowl stored with rice in container. Operator removed bowl
Equipment and utensils not properly air-dried - wet nesting. At dry swish storage rack by exit door located
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen and exit door located in hallway where restrooms are located
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour at cooks line. Operator moved scoop
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves at cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line Door handles of reach in coolers at cooks line
Silverware/utensils dried with a towel/cloth. Observed employee at sushi station wash knife at hand washing sink and proceed to dry with apron. Educated employee and employee dropped off knife to dish wash
Stored food not covered. At reach in freezer at cooks line
Wet wiping cloth not stored in sanitizing solution between uses. At sushi and hibachi station
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish and herbs stored in containers lined with paper towel at sushi bar
No paper towels or mechanical hand drying device provided at handwash sink. At first hand washing sink at sushi bar
No soap provided at handwash sink. No soap at two hand washing sinks at cooks line
Spray bottle containing toxic substance not labeled. Table cleaner not labeled at dining area
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Food not stored at least 6 inches off of the floor. Vegetables in bus tubs stored on floor during prep,operator put bucket underneath bus tubs
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour,panko and ice scoop handles in direct contact with products
Standing water in bottom of reach-in-cooler. Reach in coolers at sushi bar
Time/temperature control for safety food thawed in an improper manner. Frozen roe eggs thawing on counter at sushi bar,operator placed in reach in cooler
Trash receptacles not provided where needed in establishment. At dish wash area
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, grabbed trash can with gloves, began peeling washed cucumbers at sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles in server area are soiled
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.
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
Food stored on floor. In back kitchen, cases of peas and other food on floor in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager remade with hot water 170F.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted.
Standing water in bottom of reach-in-cooler. In ric in server area
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
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
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
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.
No soap provided at handwash sink. In kitchen
Spray bottle containing toxic substance not labeled. Stainless steel cleaner Operator labeled Table cleaner buser area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped
Current Hotel and Restaurant license not displayed. 2024 displayed
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
Equipment in poor repair. Gasket on make table
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
Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bars Operator flipped
Standing water in bottom of reach-in-cooler. In server area
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolet
Wet wiping cloth not stored in sanitizing solution between uses. Front counter Operator removed
Working containers of food removed from original container not identified by common name. Msg and flour in kitchen Operator labeled
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
Operating with an expired Division of Hotels and Restaurants license. 4/1/2024, operator was able to renew during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cookline handwashing sink, operator added paper towels
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.
Bowl or other container with no handle used to dispense food. Observed plastic container in rice bin, employee took it out.
Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards from cookline
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour bin without label, employee labeled.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Boxes containing rolls of plastic wrap have old food debris/soil residue inside.
In-use wet wiping cloth/towel used under cutting board.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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.
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.
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
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.
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.
Boxes containing rolls of plastic wrap have old food debris/soil residue inside.
In-use wet wiping cloth/towel used under cutting board.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.