MAKI HIBACHI

Name: MAKI HIBACHI
Address: 11954 NARCOOSSEE RD #1, ORLANDO, FL, 32832, US
Rating: 81

11954 NARCOOSSEE RD #1, ORLANDO, FL 32832

License #5814515

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAKI HIBACHI in ORLANDO currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 27 total violations — 3 critical, 8 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 20, 2026 shows 16 observation rows: 2 critical, 5 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored with rice in container. Operator removed bowl
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At sushi and hibachi station
[08B-12-5] Stored food not covered. At reach in freezer at cooks line
[23-03-4] 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dry swish storage rack by exit door located
[31B-02-4] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser in clear spray bottle on bottom shelf by exit door at kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves at cooks line
[35B-01-4] 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
[14-86-1] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at sushi and hibachi hand washing sinks employees washing knives
[10-01-5] 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
[08A-05-6] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout facility
[24-17-4] 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
[31B-03-4] 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

Community reaction

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Community pulse