ZPAN HIBACHI AND SUSHI BAR

Name: ZPAN HIBACHI AND SUSHI BAR
Address: 5038 N US HWY 41, APOLLO BEACH, FL, 33572, US
Rating: 54.9

5038 N US HWY 41, APOLLO BEACH, FL 33572

License #3918071

🍱 Japanese/Sushi ℹ️

54.9 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 11 findings · 3 critical

Routine - Food

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Highest-priority rows.

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Minor

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Quick take

ZPAN HIBACHI AND SUSHI BAR in APOLLO BEACH currently holds an InspectFL Health Score of 54.9 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 March 18, 2026. Across those visits, inspectors documented 79 total violations — 13 critical, 15 major, 51 minor.

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

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Inspector notes

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ZPAN HIBACHI AND SUSHI BAR 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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape on display cooler door at sushi bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[08B-38-4] Food stored on floor. Container of sushi ginger on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at server station.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda machine.
[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.
[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.

Disposition: Met Inspection Standards
[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 table with clean plates.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar.
[08B-38-4] Food stored on floor. Oil on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.knife between reach in cooler and reach in freezer on cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dishes without sanitizing. Employee began sanitizing at time of inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken above sauce in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above unwashed onions in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura batter 60 F on counter, employee placed in reach in cooler at time of inspection.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi cooler drain line goes into handwash sink at sushi bar.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar, employee removed at time of inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket above dry storage food.
[08B-38-4] Food stored on floor. Cut lettuce on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.knives between reach in cooler and reach in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employees cutting broccoli prior to washing it.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut carrots in in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 67 F, operator placed in reach in cooler at time of inspection.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in handwash sink operator removed at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink.