Maki Hibachi
Last inspected: Feb 20, 2026
29
Score
Across the available record, Maki Hibachi has nine inspections on file, the first dated 2022. The newest entry in the record is dated Feb 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly nine violations earlier in the record.
“Wet wiping cloth not stored” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Orlando average 79, so Maki Hibachi trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
5
Major latest
9
Minor latest
Inspection History
Feb 20, 2026
Complaint Full
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - 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
14-86-1
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout facility
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi and hibachi hand washing sinks employees washing knives
31A-11-4
Intermediate - 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 **Corrected On-Site**
31B-02-4
Intermediate - 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 **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in clear spray bottle on bottom shelf by exit door at kitchen
41-17-4
Basic - Stored food not covered. At reach in freezer at cooks line
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi and hibachi station
21-12-4
Basic - 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
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored with rice in container. Operator removed bowl **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dry swish storage rack by exit door located
24-08-4
Basic - 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 **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves at cooks line
22-08-4
Basic - 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
23-03-4
Basic - 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 **Corrected On-Site**
24-17-4
29
Aug 6, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - 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
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At first hand washing sink at sushi bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at two hand washing sinks at cooks line **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner not labeled at dining area **Corrected On-Site**
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - 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 **Corrected On-Site**
08B-47-4
Basic - 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 **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Reach in coolers at sushi bar
29-49-6
Basic - 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 **Corrected On-Site**
06-01-5
Basic - Trash receptacles not provided where needed in establishment. At dish wash area
33-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
21-12-4
45
Apr 30, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, grabbed trash can with gloves, began peeling washed cucumbers at sushi bar.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles in server area are soiled
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In back kitchen, cases of peas and other food on floor in kitchen **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager remade with hot water 170F. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. In ric in server area **Repeat Violation**
29-49-6
50
Sep 23, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Stainless steel cleaner Operator labeled Table cleaner buser area. **Corrected On-Site**
41-17-4
Intermediate - 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. **Corrective Action Taken**
31A-11-4
Intermediate - No soap provided at handwash sink. In kitchen
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
50-09-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket on make table
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables and tongs in low mein noodles in make table across from flat top grill Operator fixed **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bars Operator flipped **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. In server area
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolet
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Operator removed **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Msg and flour in kitchen Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
33
Apr 11, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - 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.
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2024, operator was able to renew during inspection. **Corrected On-Site**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cookline handwashing sink, operator added paper towels **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in rice bin, employee took it out. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards from cookline
14-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin without label, employee labeled. **Corrected On-Site**
02D-01-5
50
Dec 14, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Boxes containing rolls of plastic wrap have old food debris/soil residue inside. - From follow-up inspection 2023-12-14: **Time Extended**
25-25-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2023-12-14: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish. - From follow-up inspection 2023-12-14: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-12-14: **Time Extended**
21-12-4
82
Oct 11, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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. **Corrected On-Site**
01B-14-4
High Priority - 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 **Corrected On-Site**
41-18-4
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Basic - Boxes containing rolls of plastic wrap have old food debris/soil residue inside.
25-25-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Jun 6, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
43
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2022-12-14: **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler raw fish over cases of produce **Warning** - From follow-up inspection 2022-12-14: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles in walk in cooler In covered and stacked plastic bus tubs 41F on the outside up to 46F in the middle. See stop sale **Warning** - From follow-up inspection 2022-12-14: Rice from previous day 42-57F cooling from previous day. See stop sale. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hibachi area used to wash utensils **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-12-14: Cookline used to fill container with water **Time Extended**
31A-11-4
58
Frequently Asked Questions
When was Maki Hibachi last inspected?
The most recent health inspection at Maki Hibachi on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Maki Hibachi?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at Maki Hibachi.
How does Maki Hibachi compare to other restaurants in Orlando?
Maki Hibachi most recently scored 29 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 12 violations per visit, up from roughly nine 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 three times per year on average.
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