Zpan Hibachi and Sushi Bar
Last inspected: Mar 18, 2026
39
Score
Inspectors have visited Zpan Hibachi and Sushi Bar nine times, with records going back to 2022. On Mar 18, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 13 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged six times.
The city-wide average sits at 67, which Zpan Hibachi and Sushi Bar's 39 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Intermediate - 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. **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.
02D-01-5
39
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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.
53B-13-5
Intermediate - 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.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda machine.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
25-30-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on display cooler door at sushi bar.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Container of sushi ginger on floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at server station.
21-38-4
39
Apr 9, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
22-45-4
High Priority - 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. **Repeat Violation**
08A-04-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Sushi cooler drain line goes into handwash sink at sushi bar.
31A-10-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar, employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with clean plates. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Oil on floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.knife between reach in cooler and reach in freezer on cook line.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
Basic - 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-49-4
32
Aug 19, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 44 F in sushi cooler, Shrimp batter 82 F on counter. Discussed time as a public health control, and operator turned down temperature of cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice and flour located in dry storage. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Container of oil and ginger on floor, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. Bug light over containers above 3 compartment sink.
35B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table throughout kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
02D-01-5
50
Feb 2, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - 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. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar. **Repeat Violation**
22-02-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in walk in cooler.
08B-49-4
Basic - 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.
40-06-5
Basic - Food stored on floor. Cut lettuce on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.knives between reach in cooler and reach in freezer. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cutting broccoli prior to washing it.
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut carrots in in walk in cooler.
08B-17-4
30
Oct 20, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 47 F, tuna 46 F at sushi bar.
03A-02-5
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink near fryers, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler, and in flour and rice in dry storage.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Water bottles on floor in kitchen, operator removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go boxes on floor near soda machine.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
02D-01-5
35
May 17, 2023
Complaint Full
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
37
May 9, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed cucumbers in walk in cooler. **Warning** - From follow-up inspection 2023-02-27: Raw shell eggs over unwashed cucumbers in walk in cooler. **Time Extended** - From follow-up inspection 2023-05-09: Raw shell eggs over avocados in walk in cooler. **Time Extended**
08A-04-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop crunch. **Warning** - From follow-up inspection 2023-02-27: **Time Extended** - From follow-up inspection 2023-05-09: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting above 3 Compartment Sink. **Warning** - From follow-up inspection 2023-02-27: **Time Extended** - From follow-up inspection 2023-05-09: **Time Extended**
24-08-4
78
Dec 28, 2022
Food-Licensing Inspection
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Nonfood-grade bags used in direct contact with food. Wontons in grocery bag in reach in freezer. **Warning**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed cucumbers in walk in cooler. **Warning**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice 81 F, operator states that they only use the rice for four hours. Explained and sent operator time as a public health control written procedure. **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on menu Hawaii, Pink Lady, ocean roll, autumn of Connecticut, sexy girl, tuna lover, Samurai roll, summer roll, Caterpillar roll, tropical roll, mango shrimp, under control,angry bird, amazing roll, three musketeers, yummy roll, Long Island, scorpion roll. **Warning**
02B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop crunch. **Warning**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach in cooler on cook line. **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting above 3 Compartment Sink. **Warning**
24-08-4
Basic - Food stored on floor. Water bottles stored on floor in sushi area. Cut leafy greans on floor in walk in cooler. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 68 F. **Warning**
10-07-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Shelves over area where mop sink was once installed. **Warning**
29-27-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. **Warning**
14-17-4
27
Frequently Asked Questions
When was Zpan Hibachi and Sushi Bar last inspected?
The most recent health inspection at Zpan Hibachi and Sushi Bar on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Zpan Hibachi and Sushi Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Zpan Hibachi and Sushi Bar.
How does Zpan Hibachi and Sushi Bar compare to other restaurants in Apollo Beach?
Zpan Hibachi and Sushi Bar most recently scored 39 out of 100, which is lower than the Apollo Beach average of 67.
Has Zpan Hibachi and Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Zpan Hibachi and Sushi Bar have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Zpan Hibachi and Sushi Bar 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 Zpan Hibachi and Sushi Bar inspected?
Based on the inspection history on file, Zpan Hibachi and Sushi Bar is inspected around three times per year on average.
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