Robata Japanese Steakhouse
Last inspected: Apr 8, 2026
22
Score
Robata Japanese Steakhouse has been inspected 13 times since 2022. On Apr 8, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 11 violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing 10 times across the record.
By comparison, the average Clermont facility scores 68, putting Robata Japanese Steakhouse on the weaker side. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
4
Major latest
16
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 4 major violations. 16 minor violations.
View 22 violations
High Priority - 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
12A-12-4
High Priority - 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
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of yellow cleaner in server areas
41-17-4
Intermediate - 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 **Corrective Action Taken** **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine **Repeat Violation**
22-02-4
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 - Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - 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
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -sushi line, operator removed **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. -single gas burner on cook line -rice container by prep sink **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. -container of rice, bags of onions in kitchen, operator placed on shelf **Corrected On-Site**
08B-47-4
Basic - 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
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line, operator removed **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. -salt container in dry storage, operator covered **Corrected On-Site**
08B-12-5
Basic - Trash receptacles not provided where needed in establishment. -throughout the restaurant
33-06-4
Basic - Unnecessary items/unused equipment on the premises. -nonfunctional coolers outside back door of establishment
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dry storage shelves
36-27-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
Basic - Working containers of food removed from original container not identified by common name. -flour and sugar container in dry storage, operator labeled. **Corrected On-Site**
02D-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies room
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed **Corrected On-Site**
14-01-5
22
Oct 13, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped vegetables in walk in cooler. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -plastic guard on ice machine
22-02-4
Intermediate - No soap provided at handwash sink. -kitchen, operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - 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. **Corrected On-Site**
03F-10-5
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. -rice container, operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. -rice container in kitchen is chipped and broken
14-11-5
Basic - 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
23-03-4
Basic - 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. **Corrected On-Site**
25-32-4
Basic - 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. **Corrected On-Site**
06-01-5
45
Jul 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-07-01: **Time Extended**
35B-01-4
95
May 6, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. -dry storage shelves **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -green cutting boards in kitchen -cutting board on cook line **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - 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 **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: hood suppression filters heavily soiled **Time Extended**
23-03-4
70
Apr 28, 2025
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - 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. **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. -3 cans oyster sauce heavily dented on seam **Warning**
01B-01-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. -dry storage shelves **Repeat Violation** **Warning**
22-31-4
Intermediate - 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 **Repeat Violation** **Warning**
22-02-4
Intermediate - 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 **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink at handsink in kitchen and sushi line. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting boards in kitchen -cutting board on cook line **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping rice wearing a watch. **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation** **Warning**
35B-01-4
Basic - Floor soiled/has heavy accumulation of debris in walk in cooler and under equipment and shelves in kitchen. **Repeat Violation** **Warning**
36-73-4
Basic - Heavy Buildup of food debris/soil residue on equipment door handles on cook line and walk in cooler/freezer doors **Repeat Violation** **Warning**
23-24-4
Basic - Ice scoop handle in contact with ice. -sushi line **Repeat Violation** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. -multiple tongs on cooking equipment on cook line **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. -sushi line **Warning**
31B-04-4
Basic - 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 **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. -tempura crumbles in dry storage **Warning**
08B-12-5
Basic - Two lights not functioning on hood suppression system **Warning**
36-62-4
Basic - Walk-in cooler interior/shelves and reach in coolers have heavy accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle at mop sink. **Warning**
29-11-4
Basic - Bowl or other container with no handle used to dispense food. -in multiple containers throughout the establishment **Warning**
14-01-5
18
Dec 18, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over cut vegetables in walk-in cooler. **Corrected On-Site** **Repeat Violation**
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 stored over raw beef in glass door cooler. **Corrected On-Site**
08A-20-5
Intermediate - Equipment drain line draining into handwash sink. - sushi bar hand sink
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting boards at sushi bar. - soda gun nozzle at sushi bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to 3 compartment sink at front bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. -dry storage shelving in kitchen area.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. - walk-in cooler - walk-in freezer
23-24-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. - handle on rice hot holding unit in kitchen area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. - walk-in cooler floor. - under fryers **Repeat Violation**
36-73-4
Basic - Ice scoop handle in contact with ice. - ice bin at sushi bar. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink at front bar. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice cooker. -Hood filters - exterior of all cooking equipment. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. - avocado stored at sushi bar. **Corrected On-Site**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - glass door cold holding unit. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
25
Apr 16, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over shredded carrots. -Raw beef over butter. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Vegetable slicer. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Wait station. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -Handsink nearest to warewash. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -At wait station.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Over mop sink.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep table. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -Walk in freezer. **Corrected On-Site**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - 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.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Raw meat reach in cooler.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -Raw meat cooler.
14-33-4
Basic - Single-service articles improperly stored. -Case of plastic forks on floor under front register. **Corrected On-Site**
25-05-4
30
Mar 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler Storage area **Warning** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving **Warning** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-03-18: **Time Extended**
23-03-4
86
Dec 13, 2023
Routine - Food
2 critical violations. 7 major violations. 4 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper. Conch **Warning** - From follow-up inspection 2023-12-13: operator provided letter from Coast to Coast importing that specifically states multiple types of fish - snapper is not named. **Time Extended**
01D-01-5
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2023-12-13: Fish 47F in double sushi cooler in the center of the sushi bar. Moved to another cooler. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-12-13: **Admin Complaint**
52-04-5
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-12-13: Noodles cooling from previous day 49F in the middle and 44F at the outside. See stop sale. Noodles in large covered plastic container cooling from day of callback 64-68F. Operator moved to smaller containers **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used to fill rice pot **Warning** - From follow-up inspection 2023-12-13: Used to rinse bowl (bar), hold tuna (sushi area), and hold sponge/scrub brush (cookline) **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Squid advertised on the menu. When asked to see squid, chef provided a pack of cuttlefish **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
52-01-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler Storage area **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cookline **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
23-03-4
30
Dec 12, 2023
Routine - Food
5 critical violations. 14 major violations. 12 minor violations.
View 31 violations
High Priority - Dented/rusted cans present. See stop sale. Ketchups. 2 dented #10 cans **Warning**
01B-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper. Conch **Warning**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. In freezer, to go bags used for raw meats **Warning**
14-31-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
08A-05-6
High Priority - 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 **Warning**
03A-02-5
Intermediate - 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 **Warning**
52-04-5
Intermediate - 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 **Warning**
52-03-4
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. **Warning**
11-27-4
Intermediate - 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 **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in the bar **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi area covered by cutting board **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill rice pot **Warning**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Squid advertised on the menu. When asked to see squid, chef provided a pack of cuttlefish **Warning**
52-01-4
Intermediate - 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 **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Sushi, bar, waitstation, hibachi **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline corrected on site Sushi Bar Waitstation Other waitstation Hibachi **Corrective Action Taken** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In waitstation below soda machine **Repeat Violation** **Warning**
41-17-4
Intermediate - 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 **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. In sauce walk in cooler and flour **Warning**
14-01-5
Basic - Dead roaches on premises. - 2 on storage shelf with Togo bags. - on on shelf next to drying rack. Operator removed and discarded **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over cookline expo area **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler **Warning**
08B-49-4
Basic - 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 **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler Storage area **Warning**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cookline **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving **Warning**
23-03-4
Basic - Stored food not covered. Salt in back storage area **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hibachi wiping cloths in water in back room **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour in soy sauce container Salt in back storage area **Warning**
02D-01-5
6
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
26
Dec 15, 2022
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Several non food safe bags of chicken stored in walk-in freezer.
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid store on bottom shelf at soda machine.operator removed **Corrected On-Site**
41-05-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean utensils on shelf next at front dry storage area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large containers of in house made soups stored in walk-in cooler. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored next to heat well with soups **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use as a scoop in bulk flour. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.
35B-01-4
Basic - Food stored on floor. Tempura stored on floor in dry storage area. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Exterior of ice machine
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw chicken thawing at room temperature. Operator placed in walk-in cooler. **Corrected On-Site**
06-01-5
27
Aug 1, 2022
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
21-04-4
82
Frequently Asked Questions
When was Robata Japanese Steakhouse last inspected?
The most recent health inspection at Robata Japanese Steakhouse on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Robata Japanese Steakhouse?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited 10 times, more than any other issue at Robata Japanese Steakhouse.
How does Robata Japanese Steakhouse compare to other restaurants in Clermont?
Robata Japanese Steakhouse most recently scored 22 out of 100, which is lower than the Clermont average of 68.
Has Robata Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Robata Japanese Steakhouse have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Robata Japanese Steakhouse 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 Robata Japanese Steakhouse inspected?
Based on the inspection history on file, Robata Japanese Steakhouse is inspected around four times per year on average.
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