DZO PHO SUSHI HIBACHI

Name: DZO PHO SUSHI HIBACHI
Address: 4500 66 ST N, ST. PETERSBURG, FL, 33709, US
Rating: 44.2

4500 66 ST N, ST. PETERSBURG, FL 33709

License #6214281

🍱 Japanese/Sushi ℹ️

44.2 Grade F / 100

Failing Health Score

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Latest inspection

April 28, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DZO PHO SUSHI HIBACHI in ST. PETERSBURG currently holds an InspectFL Health Score of 44.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 76 total violations — 16 critical, 18 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 4, 2023

The latest inspection on April 28, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DZO PHO SUSHI HIBACHI has a rough inspection history. Would you risk it?

F record

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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
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky trap on prep table in server station Operator removed from prep table
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[35A-03-4] Dead roaches on premises. 1 dead roach under hand wash sink near walk in cooler 1 dead roach inside reach in prep cooler 4 dead roaches on floor in prep kitchen 1 dead roach on baking sheet on top of prep cooler 2 dead roaches by walk in cooler entrance 1 dead roach in container with single service to go containers behind sushi bar Operator cleaned and sanitized all areas.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -employee food stored above restaurant food in reach in cooler. Operator removed and discarded employee food
[14-11-5] Equipment in poor repair. Dispensing equipment on 3 component sink not functioning properly. Testing 0PPM quaternary. Operator will use bleach to sanitize instead.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Sticky trap on prep table in server station Operator removed from prep table
[10-20-4] In-use tongs stored on oven door handle between uses. Operator removed tongs.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator refilled bucket but still tested 0PPM, dispensing equipment on 3 component sink not functioning properly. Operator will use bleach to sanitize instead. Retested Sani bucket at 50PPM chlorine.
[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. Dishwasher (Chlorine 0ppm) Dish machine had no sanitizer hooked up to it. Operator hooked it up to a bottle of bleach and retested at 50PPM.
[35A-02-7] Live, small flying insects found 1 live fly in kitchen Was not able to find it again to kill it
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Both chemicals, quaternary and chlorine, being used for dish washing and sanitize buckets were at 0PPM. Discussed importance of testing sanitizer each day to ensure proper strength.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in wait station. Operator replenished with paper towels.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 3 dead roaches under hibachi table in the back next to unit seven
[36-73-4] Floor soiled/has accumulation of debris. Kitchen floors in prep area, dishwasher and cook line heavy soiled with food and grease buildup.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. Toaster oven in sushi bar has buildup food debris.
[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.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in bar area not landing on any food or food contact surfaces. 10 live flies in dry storage area not landing on any food or food contact surfaces.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings in back corner of bar area next to cases of beer. 3 rodent dropping in dining room area next to speakers. 4 rodent dropping under hand sink by sushi bar. 30 rodent droppings in dry storage area under shelves. 20 rodent dropping under plate rack on cook line next to reach-in coolers.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in dish area under hand sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled on cart behind sushi prep station

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 dead roach laundry room. Manager removed and sanitized area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured behind bar and dry storage area.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 17 dead flies in light controlled devices in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in sushi vinegar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on far wall of kitchen next to three compartment sink above clean utensils.
[36-73-4] Floor heavily soiled/has accumulation of debris throughout kitchen area.
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses on the oven handles on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in sushi bar has buildup food debris.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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. Dish machine is sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 50 ppm chlorine.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in laundry room not landing on any food or food contact surfaces. 2 live flies in bar area not landing on food or food contact surfaces.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in dish area under hand sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution exceeds 500 ppm quaternary. Corrected to 200 ppm quaternary.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line. Manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in server prep area used to dump straws. Manager removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time with no written plan.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled on cart behind sushi prep station. Manager labeled.