MAKI HIBACHI

Name: MAKI HIBACHI
Address: 106 E COLONIAL DRIVE, ORLANDO, FL, 32801, US
Rating: 73.3

106 E COLONIAL DRIVE, ORLANDO, FL 32801

License #5815236

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

73.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAKI HIBACHI in ORLANDO currently holds an InspectFL Health Score of 73.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, DBPR recorded 53 total findings; InspectFL has detailed violation rows for 42 of them so far.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 25, 2026 shows 13 observation rows: 2 critical, 2 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.

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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: Call Back - Complied
[03A-02-5] 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
[23-03-4] 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top of ice machine
[31A-11-4] 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
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on microwave -Drink on wait station. Operator removed
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser. Operator labelled
[40-06-5] 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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled with grease and food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person. Operator removed
[08A-20-5] 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table. Operator removed

Disposition: Warning Issued
[08A-20-5] 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table. Operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person. Operator removed
[31A-11-4] 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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on microwave -Drink on wait station. Operator removed
[40-06-5] 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top of ice machine
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser. Operator labelled
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Dishwasher several times, even sfter primimg. Resding 00ppm chlorine
[23-03-4] 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
[03F-02-5] 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.

Community reaction

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Community pulse