ROBATA JAPANESE STEAKHOUSE

Name: ROBATA JAPANESE STEAKHOUSE
Address: 1500 OAKLEY SEAVER DR #5, CLERMONT, FL, 34711, US
Rating: 53.3

1500 OAKLEY SEAVER DR #5, CLERMONT, FL 34711

License #4508439

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

53.3 Grade F / 100

Failing Health Score

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Quick take

ROBATA JAPANESE STEAKHOUSE in CLERMONT currently holds an InspectFL Health Score of 53.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 30 total violations — 3 critical, 8 major, 19 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 April 8, 2026 included 2 critical violations, 4 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[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
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies room
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -back door, operator cleared path
[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
[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
[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.
[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
[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
[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
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind dry storage shelves
[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
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
[36-34-5] Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed
[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

Community reaction

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Community pulse