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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
IZZIBAN SUSHI in VERO BEACH currently holds an InspectFL Health Score of 52.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 76 total violations — 8 critical, 18 major, 50 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on May 14, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
IZZIBAN SUSHI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [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. Tuna loin thawing in reach in cooler at sushi bar. Manager removed tuna and placed in container
- [14-09-4] Cutting board has cut marks and is no longer cleanable. White board on Salad cooler
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Old food debris and grease under equipment and coolers in servers area. Grease build up behind grill on wall
- [08B-38-4] Food stored on floor. Plastic buckets of panko bread crumbs on floor Jugs of fryer oil, all on cooks line. Manager states he will get rack for items
- [10-12-5] In-use ice bucket stored on soiled cardboard between uses. Manager moved ice bucket and removed cardboard
- [22-08-4] Interior of microwave has accumulation of black substance/grease/food debris Interior of cook line sandwich cooler has old food debris. Advised manager to clean
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers are soiled. Hood filters above grill
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over octopus fritters. Manager moved
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 5 days ago
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector shield in ice bin Soda nozzle at bar . Manager started to clean
- [31A-11-4] Handwash sink used for purposes other than handwashing. Used to store bowl at sushi bar. Manager moved
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