🪰514,879 violations tracked across 67 Florida counties

DZO PHO SUSHI HIBACHI

4500 66 ST N, ST. PETERSBURG, FL 33709

License #6214281

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

Mixed Health Record

How is this score calculated? →
Quick take

DZO PHO SUSHI HIBACHI in ST. PETERSBURG currently holds an InspectFL Health Score of 76.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 3 major, 8 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
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on April 28, 2026 included 3 critical violations, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Imported observations
16
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.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [10-20-4] In-use tongs stored on oven door handle between uses. Operator removed tongs.
  • [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.
  • [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.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in wait station. Operator replenished with paper towels.
  • [50-17-3] Operating with an expired Division of Hotels and Restaurants license.
  • [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.
  • [32-12-6] Covered waste receptacle not provided in womens bathroom.
  • [35A-02-7] Live, small flying insects found 1 live fly in kitchen Was not able to find it again to kill it
  • [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
  • [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.
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

DZO PHO SUSHI HIBACHI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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