DZO PHO SUSHI HIBACHI
4500 66 ST N, Saint Petersburg FL 33709 · 727.557.8965
Last inspected Apr 28, 2026 · 8 visits since October 2023
APR 24
JAN 25
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025011153 | Jan 29, 2025 | Apr 17, 2025 | $400 |
| 3--2023004358 | Jan 4, 2023 | Mar 2, 2023 | $800 |
| 3--2022052555 | Oct 18, 2022 | Jan 4, 2023 | $400 |
| 3--2021035136 | May 5, 2021 | Oct 12, 2021 | — |
| 3--2021013177 | Feb 22, 2021 | Jul 15, 2021 | — |
| 3--2020042892 | Aug 13, 2020 | Dec 15, 2020 | — |
| 3--2020016163 | Mar 9, 2020 | May 18, 2020 | $400 |
Inspection history
8 visits, newest first
Apr 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
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.
Live, small flying insects found 1 live fly in kitchen Was not able to find it again to kill it
Operating with an expired Division of Hotels and Restaurants license.
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.
Show the remaining 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in wait station. Operator replenished with paper towels.
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
Covered waste receptacle not provided in women's bathroom.
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.
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
Equipment in poor repair. Dispensing equipment on 3 component sink not functioning properly. Testing 0PPM quaternary. Operator will use bleach to sanitize instead.
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
In-use tongs stored on oven door handle between uses. Operator removed tongs.
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.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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 Priority: 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. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Manager provided at hand sink Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Bowls used as scoops in dry storage and cooked rice. Manager relocated. Priority: 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. Priority: 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
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. Priority: Basic
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
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.
Bowl or other container with no handle used to dispense food.
Floor soiled/has accumulation of debris throughout back kitchen area. Under dish machine
In-use tongs stored on equipment door handle between uses.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Inspector educated employees
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
Jan 31, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with food debris.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Kitchen floors in prep area, dishwasher and cook line heavy soiled with food and grease buildup.
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.
Jan 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with food debris.
Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line
Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled on cart behind sushi prep station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 3 dead roaches under hibachi table in the back next to unit seven
Floor soiled/has accumulation of debris. Kitchen floors in prep area, dishwasher and cook line heavy soiled with food and grease buildup.
In-use tongs stored on equipment door handle between uses.
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.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris in kitchen.
Bowl or other container with no handle used to dispense food. Plastic cup in sushi vinegar.
Carbon dioxide/helium tanks not adequately secured behind bar and dry storage area.
Floor heavily soiled/has accumulation of debris throughout kitchen area.
In-use tongs stored on equipment door handle between uses on the oven handles on cook line.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution exceeds 500 ppm quaternary. Corrected to 200 ppm quaternary.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris in kitchen.
Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line. Manager removed.
Handwash sink used for purposes other than handwashing. Hand wash sink in server prep area used to dump straws. Manager removed.
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.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled on cart behind sushi prep station. Manager labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 17 dead flies in light controlled devices in kitchen.
Bowl or other container with no handle used to dispense food. Plastic cup in sushi vinegar.
Carbon dioxide/helium tanks not adequately secured behind bar and dry storage area.
Dead roaches on premises. 1 dead roach laundry room. Manager removed and sanitized area.
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.
Floor heavily soiled/has accumulation of debris throughout kitchen area.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses on the oven handles on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in sushi bar has buildup food debris.
Wet mop not stored in a manner to allow the mop to dry.
Oct 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.