Maki Hibachi
11954 Narcoossee Rd #1, Orlando, FL 32832 · Permanent Food Service · License 5814515
What drove the grade
Nonfood-grade containers used for food storage - direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Frozen chicken stored in grocery bag at walk in freezer
Non-food grade paper/paper towel used as liner for food container.
Sushi fish and herbs stored in containers lined with paper towel
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Second hand washing sink at sushi station. Operator placed soap dispenser at sink
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Glass cleaner in generic bottle with no label
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee hard boiled egg in reach in cooler with sushi
Code 10, In-use utensils properly stored: 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 uncooked rice and cornstarch Scoop handle in direct contact with mixed vegetables and rice at hibachi station Operator moved handles off the products
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Knives between make table and prep table at cooks line
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Throughout kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters at cooks line
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler at across from hand washing sink at sushi station
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.