ROBATA JAPANESE STEAKHOUSE
1500 OAKLEY SEAVER DR #5, Clermont FL 34711 · 352-404-9688
Last inspected Apr 8, 2026 · 10 visits since December 2023
APR 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029392 | Apr 8, 2026 | May 27, 2026 | $400 |
Inspection history
10 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 2 high priority.
2 High priority4 Intermediate16 Basic
What the inspector wrote — 23 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef, then touched reach in cooler doors and cooking utensils, educated operator and employee, employee washed hands
Stop Sale issued due to food not being in a wholesome, sound condition. -commercially processed ROP frozen raw snapper, not removed from package prior to thawing completely
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -red snapper on multiple items, operator serves different types of snapper. Operator began marking out "red" on all menus
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
Show the remaining 19 findings ▾
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.
Spray bottle containing toxic substance not labeled. -bottle of yellow cleaner in server areas
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies room
Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed
Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -7 pieces of snapper
Employee personal food not properly identified and segregated from food to be served to the public. -sushi line, operator removed
Equipment in poor repair. -single gas burner on cook line -rice container by prep sink
Food not stored at least 6 inches off of the floor. -container of rice, bags of onions in kitchen, operator placed on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker on cook line -shelf under prep table in kitchens -exterior of rice container
Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line, operator removed
Stored food not covered. -salt container in dry storage, operator covered
Trash receptacles not provided where needed in establishment. -throughout the restaurant
Unnecessary items/unused equipment on the premises. -nonfunctional coolers outside back door of establishment
Wall soiled with accumulated grease, food debris, and/or dust. -behind dry storage shelves
Wet wiping cloths stored in detergent and sanitizer mixed together.
Working containers of food removed from original container not identified by common name. -flour and sugar container in dry storage, operator labeled.
Marked exit/path to marked exit blocked. For reporting purposes only. -back door, operator cleared path
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped vegetables in walk in cooler. Operator corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. -plastic guard on ice machine
No soap provided at handwash sink. -kitchen, operator provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice, operator filled out form.
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. -rice container, operator removed.
Equipment in poor repair. -rice container in kitchen is chipped and broken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area under wok on cook line -shelf under grill on cook line -hood suppression filters
Reuse of single-service or single-use articles. -raw shell eggs stored in single service plastic jug, educated operator, operator removed eggs and threw jug away.
Time/temperature control for safety food thawed in an improper manner. -potatoes thawing in standing water in prep sink, educated operator, operator turned on cold running water.
Jul 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. -back door
May 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -sushi and sashimi a la carte on to go menu
Non-pitting surface rust on food-contact equipment. -dry storage shelves
Cutting board has cut marks and is no longer cleanable. -green cutting boards in kitchen -cutting board on cook line
Exterior door has a gap at the threshold that opens to the outside. -back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled -exterior sides and front of all cooking equipment and reach in coolers on cook line and sushi line heavily soiled -exterior of microwave on cook line and sushi line -exterior knife holder in kitchen heavily soiled -exterior rice containers in kitchen heavily soiled -hood suppression filters heavily soiled -shelves under flat top grill -exterior rice cookers
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. -3 cans oyster sauce heavily dented on seam
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind diced onions on make table on cook line. Operator corrected.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- eel (63F - Cold Holding), front reach in cooler -raw prawns (51F - Cold Holding), reach in cooler on cook line...both held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - eel (63F - Cold Holding), front reach in cooler -raw prawns (51F - Cold Holding), reach in cooler on cook line...both held more than four hours per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on sushi line -interior of microwave on cook line -interior of ice machine and ice bin at server station
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -sushi and sashimi a la carte on to go menu
No soap provided at handwash sink at handsink in kitchen and sushi line.
Non-pitting surface rust on food-contact equipment. -dry storage shelves
Bowl or other container with no handle used to dispense food. -in multiple containers throughout the establishment
Cutting board has cut marks and is no longer cleanable. -green cutting boards in kitchen -cutting board on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping rice wearing a watch.
Exterior door has a gap at the threshold that opens to the outside. -back door
Floor soiled/has heavy accumulation of debris in walk in cooler and under equipment and shelves in kitchen.
Heavy Buildup of food debris/soil residue on equipment door handles on cook line and walk in cooler/freezer doors
Ice scoop handle in contact with ice. -sushi line
In-use tongs stored on equipment door handle between uses. -multiple tongs on cooking equipment on cook line
No handwashing sign provided at a hand sink used by food employees. -sushi line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled -exterior sides and front of all cooking equipment and reach in coolers on cook line and sushi line heavily soiled -exterior of microwave on cook line and sushi line -exterior knife holder in kitchen heavily soiled -exterior rice containers in kitchen heavily soiled -hood suppression filters heavily soiled -shelves under flat top grill -exterior rice cookers
Stored food not covered. -tempura crumbles in dry storage
Two lights not functioning on hood suppression system
Walk-in cooler interior/shelves and reach in coolers have heavy accumulation of soil residues.
Water leaking from pipe and/or faucet/handle at mop sink.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over cut vegetables in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef in glass door cooler.
Equipment drain line draining into handwash sink. - sushi bar hand sink
Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting boards at sushi bar. - soda gun nozzle at sushi bar.
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to 3 compartment sink at front bar
Non-pitting surface rust on food-contact equipment. -dry storage shelving in kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. - walk-in cooler - walk-in freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink and chips stored next to soy containers at server station.
Equipment in poor repair. - handle on rice hot holding unit in kitchen area.
Exterior door has a gap at the threshold that opens to the outside. -back door
Floor soiled/has accumulation of debris. - walk-in cooler floor. - under fryers
Ice scoop handle in contact with ice. - ice bin at sushi bar.
No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink at front bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice cooker. -Hood filters - exterior of all cooking equipment.
Raw fruits/vegetables not washed prior to preparation. - avocado stored at sushi bar.
Reach-in cooler interior/shelves have accumulation of soil residues. - glass door cold holding unit.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over shredded carrots. -Raw beef over butter.
Food-contact surface soiled with food debris, mold-like substance or slime. -Vegetable slicer.
No paper towels or mechanical hand drying device provided at handwash sink. -Wait station.
No soap provided at handwash sink. -Handsink nearest to warewash.
Spray bottle containing toxic substance not labeled. -Yellow spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -At wait station.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. -Over mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep table.
Floor soiled/has accumulation of debris. -Walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under soup steam well. -Interior of fryer cabinets. -Hood filters. -Shelving throughout. -Under flat grill. -Exterior of crockpot.
Reach-in cooler interior/shelves have accumulation of soil residues. -Raw meat reach in cooler.
Reach-in cooler shelves with rust that has pitted the surface. -Raw meat cooler.
Single-service articles improperly stored. -Case of plastic forks on floor under front register.
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. Walk in cooler Storage area
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Dec 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority7 Intermediate4 Basic
Show 15 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper. Conch
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46F and 47F in sushi cooler. See stop sale. Overnight in cooler per operator
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised in multiple places on the menu - snapper served. Operator provided invoice for snapper from CBI with no specific type named
Establishment advertised crab on menu/menu board but served imitation crab. Menu advertises chefs specialty rolls crystal 2 with crabmeat and Futo Maki with crabmeat. Sushi chef stated krab is used for both
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler, noodles 70-76F F (cooling from 11 at 12:25 ); at 1:35 60-73F. Cooling in large, deep container. Provided cooling handout
Handwash sink used for purposes other than handwashing. Used to fill rice pot
Identity of food or food product misrepresented. Squid advertised on the menu. When asked to see squid, chef provided a pack of cuttlefish
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch rolls on in house menu. Rolls and hand rolls, sushi and sashimi on togo menu. Spicy tuna salad on both menus
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hibachi handsinks cold to the touch after running for a few minutes
Floor soiled/has accumulation of debris. Walk in cooler Storage area
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit from restroom hallway blocked by large cardboard box and tv
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 5 high priority.
5 High priority14 Intermediate12 Basic
Show 33 findings ▾
Dented/rusted cans present. See stop sale. Ketchups. 2 dented #10 cans
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper. Conch
Nonfood-grade bags used in direct contact with food. In freezer, to go bags used for raw meats
Raw animal food stored over/not properly separated from ready-to-eat food. - Plate of raw beef over vegetables, cookline corrected on site - walk in cooler raw beef over vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46F and 47F in sushi cooler. See stop sale. Overnight in cooler per operator
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised in multiple places on the menu - snapper served. Operator provided invoice for snapper from CBI with no specific type named
Establishment advertised crab on menu/menu board but served imitation crab. Menu advertises chefs specialty rolls crystal 2 with crabmeat and Futo Maki with crabmeat. Sushi chef stated krab is used for both
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler, noodles 70-76F F (cooling from 11 at 12:25 ); at 1:35 60-73F. Cooling in large, deep container. Provided cooling handout
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in the bar
Handwash sink not accessible for employee use at all times. Sushi area covered by cutting board
Handwash sink used for purposes other than handwashing. Used to fill rice pot
Identity of food or food product misrepresented. Squid advertised on the menu. When asked to see squid, chef provided a pack of cuttlefish
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch rolls on in house menu. Rolls and hand rolls, sushi and sashimi on togo menu. Spicy tuna salad on both menus
No paper towels or mechanical hand drying device provided at handwash sink. Cookline Sushi, bar, waitstation, hibachi
No soap provided at handwash sink. Cookline corrected on site Sushi Bar Waitstation Other waitstation Hibachi
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth
Spray bottle containing toxic substance not labeled. In waitstation below soda machine
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hibachi handsinks cold to the touch after running for a few minutes
Bowl or other container with no handle used to dispense food. In sauce walk in cooler and flour
Dead roaches on premises. - 2 on storage shelf with Togo bags. - on on shelf next to drying rack. Operator removed and discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over cookline expo area
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Various personal items on dry storage shelving
Floor soiled/has accumulation of debris. Walk in cooler Storage area
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Stored food not covered. Salt in back storage area
Wet wiping cloth not stored in sanitizing solution between uses. Hibachi wiping cloths in water in back room
Working containers of food removed from original container not identified by common name. Flour in soy sauce container Salt in back storage area
Marked exit/path to marked exit blocked. For reporting purposes only. Exit from restroom hallway blocked by large cardboard box and tv
Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
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.