ZPAN HIBACHI AND SUSHI BAR

Name: ZPAN HIBACHI AND SUSHI BAR
Address: 5038 N US HWY 41, APOLLO BEACH, FL, 33572, US
Rating: 83.9

5038 N US HWY 41, APOLLO BEACH, FL 33572

License #3918071

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

83.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ZPAN HIBACHI AND SUSHI BAR in APOLLO BEACH currently holds an InspectFL Health Score of 83.9 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 March 18, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 5 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 18, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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DBPR

*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: Administrative complaint recommended
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut lettuce with bare hands.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand wash sink next to fryers. Water temped 76 F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork Dumpling 50 F, cooked shrimp 54 F sitting up high in prep cooler on cook line. Employee states it was left there overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork Dumpling 50 F, cooked shrimp 54 F sitting up high in prep cooler on cook line. Employee states it was left there overnight. Manager discarded at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at server station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near fryers temped 79 F ran water for approximately 2 minutes.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided 2 food handler certifications and has a total of 4 employees.
[08B-38-4] Food stored on floor. Container of sushi ginger on floor.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp 44 F- retemp 43F, raw chicken 44 F- retemp 43 F, raw eggs 45 F, cooked noodles 50 F in reach in cooler across from grill. Employee placed some items on ice and place the other in the walk in cooler.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape on display cooler door at sushi bar.

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