Dzo Pho Sushi Hibachi
Last inspected: Apr 28, 2026
35
Score
Across the available record, Dzo Pho Sushi Hibachi has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
“In-use tongs stored on oven door handle between uses” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 77, which Dzo Pho Sushi Hibachi's 35 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects found 1 live fly in kitchen Was not able to find it again to kill it
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - 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. **Corrective Action Taken**
16-33-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station. Operator replenished with paper towels. **Corrected On-Site**
31B-02-4
Basic - 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 **Corrected On-Site**
35A-06-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - 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. **Corrected On-Site**
35A-03-4
Basic - 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 **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Dispensing equipment on 3 component sink not functioning properly. Testing 0PPM quaternary. Operator will use bleach to sanitize instead. **Corrective Action Taken**
14-11-5
Basic - 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 **Corrected On-Site**
35B-08-4
Basic - In-use tongs stored on oven door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
21-08-4
35
Dec 2, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to eat sauces in white reach-in cooler. Operator relocated items **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control lacks time stamp. Operator advised the correct time and marked during inspection. **Corrected On-Site** Priority: High Priority
03F-02-5
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Manager provided at hand sink **Corrected On-Site** Priority: Intermediate
31B-02-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temp on top of silver reach-in cooler in rear kitchen. Manager placed into reach-in cooler to thaw. **Corrected On-Site** Priority: Basic
06-01-5
Basic - Observed: Bowl or other container with no handle used to dispense food. Bowls used as scoops in dry storage and cooked rice. Manager relocated. **Corrected On-Site** Priority: Basic
14-01-5
Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Inside white reach-in cooler in rear kitchen employee food not segregated. Manager relocated. **Corrected On-Site** Priority: Basic
08B-49-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on silver reach-in cooler next to standing white reach-in cooler in rear prep area. Priority: Basic
23-03-4
55
Apr 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Floor soiled/has accumulation of debris throughout back kitchen area. Under dish machine
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Inspector educated employees
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
36-27-5
55
Jan 31, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen floors in prep area, dishwasher and cook line heavy soiled with food and grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: Grease buildup under equipment on cook line. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
50-09-4
64
Jan 29, 2025
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - 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. **Warning**
35A-04-4
High Priority - 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. **Repeat Violation** **Warning**
29-34-4
High Priority - 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. **Repeat Violation** **Warning**
22-41-4
High Priority - 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. **Repeat Violation** **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled on cart behind sushi prep station **Repeat Violation** **Warning**
41-17-4
Basic - Floor soiled/has accumulation of debris. Kitchen floors in prep area, dishwasher and cook line heavy soiled with food and grease buildup. **Repeat Violation** **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - 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. **Repeat Violation** **Warning**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Dead roaches on premises. 3 dead roaches under hibachi table in the back next to unit seven **Repeat Violation** **Warning**
35A-03-4
21
May 16, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris in kitchen. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sushi vinegar. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured behind bar and dry storage area. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Floor heavily soiled/has accumulation of debris throughout kitchen area. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses on the oven handles on cook line. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
10-20-4
64
Apr 30, 2024
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - 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. **Warning**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution exceeds 500 ppm quaternary. Corrected to 200 ppm quaternary. **Warning**
41-27-4
High Priority - 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. **Warning**
22-41-4
High Priority - 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. **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line. Manager removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in server prep area used to dump straws. Manager removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled on cart behind sushi prep station. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 17 dead flies in light controlled devices in kitchen. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sushi vinegar. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured behind bar and dry storage area. **Warning**
51-11-4
Basic - Dead roaches on premises. 1 dead roach laundry room. Manager removed and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - 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. **Warning**
12B-07-4
Basic - Floor heavily soiled/has accumulation of debris throughout kitchen area. **Warning**
36-73-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses on the oven handles on cook line. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in sushi bar has buildup food debris. **Warning**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
20
Oct 4, 2023
Food-Licensing Inspection
No violations found.
100
Jan 10, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Oct 19, 2022
Complaint Full
4 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
35
Frequently Asked Questions
When was Dzo Pho Sushi Hibachi last inspected?
The most recent health inspection at Dzo Pho Sushi Hibachi on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dzo Pho Sushi Hibachi?
Across the inspection record, “in-use tongs stored on oven door handle between uses” has been cited five times, more than any other issue at Dzo Pho Sushi Hibachi.
How does Dzo Pho Sushi Hibachi compare to other restaurants in St. Petersburg?
Dzo Pho Sushi Hibachi most recently scored 35 out of 100, which is lower than the St. Petersburg average of 77.
Has Dzo Pho Sushi Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Dzo Pho Sushi Hibachi have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dzo Pho Sushi Hibachi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dzo Pho Sushi Hibachi inspected?
Based on the inspection history on file, Dzo Pho Sushi Hibachi is inspected around three times per year on average.
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