ROBATA JAPANESE STEAKHOUSE

Name: ROBATA JAPANESE STEAKHOUSE
Address: 1500 OAKLEY SEAVER DR #5, CLERMONT, FL, 34711, US
Rating: 13.4

1500 OAKLEY SEAVER DR #5, CLERMONT, FL 34711

License #4508439

🍱 Japanese/Sushi ℹ️

13.4 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 23 findings · 2 critical

Routine - Food

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Quick take

ROBATA JAPANESE STEAKHOUSE in CLERMONT currently holds an InspectFL Health Score of 13.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 148 total violations — 18 critical, 43 major, 87 minor.

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The latest inspection on April 8, 2026 shows 23 observation rows: 2 critical, 4 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

148

Coverage note

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*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: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies room
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed
[36-34-5] Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
[06-09-1] 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
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -sushi line, operator removed
[14-11-5] Equipment in poor repair. -single gas burner on cook line -rice container by prep sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -container of rice, bags of onions in kitchen, operator placed on shelf
[23-03-4] 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
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line, operator removed
[08B-12-5] Stored food not covered. -salt container in dry storage, operator covered
[33-06-4] Trash receptacles not provided where needed in establishment. -throughout the restaurant
[33-31-5] Unnecessary items/unused equipment on the premises. -nonfunctional coolers outside back door of establishment
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind dry storage shelves
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour and sugar container in dry storage, operator labeled.
[12A-12-4] 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
[01B-13-4] 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
[52-04-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of yellow cleaner in server areas
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -back door, operator cleared path

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -in multiple containers throughout the establishment
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green cutting boards in kitchen -cutting board on cook line
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping rice wearing a watch.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has heavy accumulation of debris in walk in cooler and under equipment and shelves in kitchen.
[23-24-4] Heavy Buildup of food debris/soil residue on equipment door handles on cook line and walk in cooler/freezer doors
[10-08-5] Ice scoop handle in contact with ice. -sushi line
[10-20-4] In-use tongs stored on equipment door handle between uses. -multiple tongs on cooking equipment on cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -sushi line
[23-03-4] 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
[08B-12-5] Stored food not covered. -tempura crumbles in dry storage
[36-62-4] Two lights not functioning on hood suppression system
[22-16-4] Walk-in cooler interior/shelves and reach in coolers have heavy accumulation of soil residues.
[29-11-4] Water leaking from pipe and/or faucet/handle at mop sink.
[01B-01-4] Dented/rusted cans present. See stop sale. -3 cans oyster sauce heavily dented on seam
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[22-02-4] 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
[02B-01-5] 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
[31B-03-4] No soap provided at handwash sink at handsink in kitchen and sushi line.
[22-31-4] Non-pitting surface rust on food-contact equipment. -dry storage shelves

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - walk-in cooler - walk-in freezer
[12B-07-4] 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.
[14-11-5] Equipment in poor repair. - handle on rice hot holding unit in kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has accumulation of debris. - walk-in cooler floor. - under fryers
[10-08-5] Ice scoop handle in contact with ice. - ice bin at sushi bar.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink at front bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice cooker. -Hood filters - exterior of all cooking equipment.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. - avocado stored at sushi bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - glass door cold holding unit.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over cut vegetables in walk-in cooler.
[08A-20-5] 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.
[31A-10-4] Equipment drain line draining into handwash sink. - sushi bar hand sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting boards at sushi bar. - soda gun nozzle at sushi bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to 3 compartment sink at front bar
[22-31-4] Non-pitting surface rust on food-contact equipment. -dry storage shelving in kitchen area.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler Storage area
[33-19-4] Garbage on the ground and/or pad around dumpster.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
[01D-01-5] operator provided letter from Coast to Coast importing that specifically states multiple types of fish - snapper is not named.
[03A-02-5] Fish 47F in double sushi cooler in the center of the sushi bar. Moved to another cooler.
[52-04-5] 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
[52-03-4] 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
[03D-15-4] 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
[31A-11-4] Used to rinse bowl (bar), hold tuna (sushi area), and hold sponge/scrub brush (cookline)
[52-01-4] Identity of food or food product misrepresented. Squid advertised on the menu. When asked to see squid, chef provided a pack of cuttlefish
[02B-01-5] 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
[27-16-4] 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
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit from restroom hallway blocked by large cardboard box and tv
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In sauce walk in cooler and flour
[35A-03-4] Dead roaches on premises. - 2 on storage shelf with Togo bags. - on on shelf next to drying rack. Operator removed and discarded
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over cookline expo area
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
[40-06-5] 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
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler Storage area
[33-19-4] Garbage on the ground and/or pad around dumpster.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
[08B-12-5] Stored food not covered. Salt in back storage area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Hibachi wiping cloths in water in back room
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in soy sauce container Salt in back storage area
[01B-01-4] Dented/rusted cans present. See stop sale. Ketchups. 2 dented #10 cans
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper. Conch
[14-31-5] Nonfood-grade bags used in direct contact with food. In freezer, to go bags used for raw meats
[08A-05-6] 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.
[03A-02-5] 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
[52-04-5] 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
[52-03-4] 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
[11-27-4] 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.
[03D-15-4] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in the bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Sushi area covered by cutting board
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to fill rice pot
[52-01-4] Identity of food or food product misrepresented. Squid advertised on the menu. When asked to see squid, chef provided a pack of cuttlefish
[02B-01-5] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline Sushi, bar, waitstation, hibachi
[31B-03-4] No soap provided at handwash sink. Cookline corrected on site Sushi Bar Waitstation Other waitstation Hibachi
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth
[41-17-4] Spray bottle containing toxic substance not labeled. In waitstation below soda machine
[27-16-4] 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
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit from restroom hallway blocked by large cardboard box and tv
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door