Maki Hibachi
Last inspected: Feb 25, 2026
30
Score
Maki Hibachi appears in inspection records 14 times, starting in 2023. The newest entry in the record is dated Feb 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 13 violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing two times across the record.
Maki Hibachi's latest score of 30 falls below the Orlando average of 79. This restaurant has more on its record than most do.
14
Inspections
3
Critical latest
2
Major latest
11
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
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 shrimp in prep cooler. Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
08A-20-5
High Priority - - From initial inspection : 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** - From follow-up inspection 2026-02-25: **Time Extended**
03A-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 has no time marking. All items in both prep cooler on front cook line, eggs, butter. Less than 4hrs . Operator put time marking. - From follow-up inspection 2026-02-25: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : 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 - From follow-up inspection 2026-02-25: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labelled **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table. Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled with grease and food debris - From follow-up inspection 2026-02-25: **Time Extended**
22-08-4
Basic - - From initial inspection : 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 - From follow-up inspection 2026-02-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine - From follow-up inspection 2026-02-25: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top of ice machine - From follow-up inspection 2026-02-25: **Time Extended**
24-05-4
Basic - - From initial inspection : 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** - From follow-up inspection 2026-02-25: **Time Extended**
12B-07-4
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. Employee Purse on cases of alcohol . Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person. Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At eait station. Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-25: **Time Extended**
10-08-5
30
Feb 18, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
26
Oct 24, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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**
35A-05-4
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**
03A-02-5
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**
31A-11-4
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**
14-01-5
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**
14-38-4
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**
10-01-5
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**
31B-04-4
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**
23-03-4
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**
12B-13-4
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**
40-06-5
47
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
47
Jun 26, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Dead roaches on premises. 1 dead roach next to beer cooler at wait station. Operator immediately removed and discarded **Corrected On-Site**
35A-03-4
95
May 13, 2025
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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
01B-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
03A-02-5
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**
08A-20-5
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-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand sink had utensils. Operator immediately removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. in rice container **Corrected On-Site**
14-01-5
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**
12B-07-4
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**
24-08-4
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**
02D-01-5
43
Dec 27, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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-05-6
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**
08A-20-5
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**
03F-02-5
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**
53B-13-5
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**
31B-03-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-12-27: **Time Extended**
05-08-4
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**
14-01-5
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**
12B-07-4
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**
13-04-4
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**
08B-17-4
39
Dec 26, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
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-05-6
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**
08A-20-5
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**
03A-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
03F-02-5
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**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. On cook line. Operator put hand soap **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. In rice, and multiple sauce containers. Operator immediately removed **Corrected On-Site**
14-01-5
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**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person, cook, sushi prep.
13-04-4
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**
08B-17-4
29
Jul 1, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
50
Jan 30, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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**
31A-11-4
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**
31B-02-4
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**
53B-13-5
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**
14-01-5
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**
12B-07-4
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**
10-20-4
64
Jan 23, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in hand at cook line **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at wait station hand sink
31B-02-4
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**
53B-13-5
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**
14-01-5
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**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. On ovendoor **Corrected On-Site**
10-20-4
55
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
61
May 23, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Mar 23, 2023
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed several containers with food that have paper towel as liners
14-86-1
High Priority - Toxic substance/chemical improperly stored. Spray bottle with chemical stored next to flour and to go containers Observed spray bottles with chemicals with no labels
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw cut vegetables stored in non food grade containers in reach in cooler on cooks line
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables at the walk in cooler
08A-04-5
Basic - Bowl or other container with no handle used to dispense food. Flour and rice had bowls instead of scoops **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. At hibachi station
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong in direct contact with raw chicken **Corrected On-Site**
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at sushi bar
05-09-4
Basic - Plumbing system in disrepair. Hand washing sink located at dish wash area drains slowly,operator had to remove pipe underneath sink and work on it
29-08-4
35
Frequently Asked Questions
When was Maki Hibachi last inspected?
The most recent health inspection at Maki Hibachi on file is from Feb 25, 2026. The public record contains 14 inspections in total.
What is the most common violation at Maki Hibachi?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at Maki Hibachi.
How does Maki Hibachi compare to other restaurants in Orlando?
Maki Hibachi most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Maki Hibachi's inspection record improved over time?
No. Recent inspections at Maki Hibachi have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Maki Hibachi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Maki Hibachi inspected?
Based on the inspection history on file, Maki Hibachi is inspected around five times per year on average.
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