MAKI HIBACHI
106 E COLONIAL DR, Orlando FL 32801 · 7743296425
Last inspected Feb 25, 2026 · 13 visits since August 2023
MAY 25
JUN 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on lid covering sushi rice recently made in back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate11 Basic
What the inspector wrote — 16 findingsThe state's own report →
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
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
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.
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
Show the remaining 12 findings ▾
Spray bottle containing toxic substance not labeled. Degreaser. Operator labelled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top of ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on microwave -Drink on wait station. Operator removed
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person. Operator removed
Ice scoop handle in contact with ice. At eait station. Operator removed
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table. Operator removed
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled with grease and food debris
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
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
Wet mop not stored in a manner to allow the mop to dry.
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
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
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
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
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.
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
Spray bottle containing toxic substance not labeled. Degreaser. Operator labelled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top of ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on microwave -Drink on wait station. Operator removed
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person. Operator removed
Ice scoop handle in contact with ice. At eait station. Operator removed
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table. Operator removed
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled with grease and food debris
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
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
Wet mop not stored in a manner to allow the mop to dry.
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on lid covering sushi rice recently made in back kitchen.
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
Handwash sink used for purposes other than handwashing. Hand sink at sushi prep had sani bucket inside. Operator immediately removed
Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice. Operator immediately replaced with scoop with handle
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
Food storage container/container lid cracked or broken. Cracked lid on liquid egg container used for pouring. Operator immediately reolaced with spoon
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
No handwashing sign provided at a hand sink used by food employees. In womens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under Flat top grill -Top of dishwasher
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.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on lid covering sushi rice recently made in back kitchen.
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
Handwash sink used for purposes other than handwashing. Hand sink at sushi prep had sani bucket inside. Operator immediately removed
Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice. Operator immediately replaced with scoop with handle
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
Food storage container/container lid cracked or broken. Cracked lid on liquid egg container used for pouring. Operator immediately reolaced with spoon
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
No handwashing sign provided at a hand sink used by food employees. In womens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under Flat top grill -Top of dishwasher
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.
Jun 26, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. 1 dead roach next to beer cooler at wait station. Operator immediately removed and discarded
Jun 26, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
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 chicken over raw seafood in walk in cooler. Operator immediately removed
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
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
Handwash sink not accessible for employee use at all times. In warewashing area blocked by rag hamper and prep table. Operator immediately removed
Handwash sink used for purposes other than handwashing. Cook line hand sink had utensils. Operator immediately removed
Bowl or other container with no handle used to dispense food. in rice container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep counter on cook line
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf, operator immediately separated to be properly air dryed.
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
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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
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
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
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. On cook line. Operator put hand soap
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.
Bowl or other container with no handle used to dispense food. In rice, and multiple sauce containers. Operator immediately removed
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
Employee with no beard guard/restraint while engaging in food preparation. Prep person, cook, sushi prep.
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
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
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
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
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
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
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
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. On cook line. Operator put hand soap
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.
Bowl or other container with no handle used to dispense food. In rice, and multiple sauce containers. Operator immediately removed
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
Employee with no beard guard/restraint while engaging in food preparation. Prep person, cook, sushi prep.
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
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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
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
Bowl or other container with no handle used to dispense food. Bowl in rice container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks at wait station
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Equipment in poor repair. Gasket in expo salad cooler
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep cooler and prep table
In-use tongs stored on equipment door handle between uses. Tongs on oven door
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
Time/temperature control for safety food thawed in an improper manner. Brown rice thawing at room temperature. Operator moved to cooler
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Scrubby in hand at cook line
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at wait station hand sink
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.
Bowl or other container with no handle used to dispense food. Ginger bowl in walk in cooler And multiple seasoning containers in kitchen
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
In-use tongs stored on equipment door handle between uses. On ovendoor
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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
Handwash sink used for purposes other than handwashing. Scrubby in hand at cook line
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at wait station hand sink
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.
Bowl or other container with no handle used to dispense food. Ginger bowl in walk in cooler And multiple seasoning containers in kitchen
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
In-use tongs stored on equipment door handle between uses. On ovendoor
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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
Handwash sink used for purposes other than handwashing. Hand sink on back cook line had scrubby pad in basin
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/
Ice scoop handle in contact with ice.
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
No handwashing sign provided at a hand sink used by food employees. At hand sink at from cook line
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.