Maki Hibachi

106 E Colonial Dr, Orlando, FL 32801 · Permanent Food Service · License 5815236

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 10 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
3 high priority (1 fixed by the Sep 10 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  spring rolls (53°F - Cold Holding) in top prep cooler less than 4hrs per operator. Advised to keep items below fill line in pan. Operator removed to bottom cooler for temperature recovery
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Crab ; (97°F - Hot Holding 12:30 at front counter less than 4hrs per operator. then reheat to 171°F 12:56 for temperature recovery
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  2 live roaches in oven on cook line.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  rice made at 11am 9/8.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Spoon in hand-sink in warewashing area. Operator removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At front counter handsink. Operator replaced
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Ice scream scoop in water of 92°F . Operator removed water
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  In between prep coolers on line. Removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  -Employee drink over sugar sack in back storage Employee drink on sushi prep. Operator removed all
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In chili sauce. Operator removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior Crockpot at front counter -sides of fryers -Interior of oven on cook line. Per operator they don't use oven. Operator immediately cleaned ( corrected on site)
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In men's room
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  4 dead roaches in sticky trap under storage shelf in warewashing area. Operator discarded
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Purses and bags on cases of alcohol. Operator removed
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.