ZPAN HIBACHI AND SUSHI BAR
5038 N US HWY 41, Apollo Beach FL 33572 · 8132967776
Last inspected Mar 18, 2026 · 6 visits since October 2023
FEB 24
AUG 24
APR 25
NOV 25
MAR 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Show the remaining 7 findings ▾
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.
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Working containers of food removed from original container not identified by common name. Container of flour not labeled.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda machine.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
Cutting board has cut marks and is no longer cleanable. Cutting board.
Duct tape used to repair nonfood-contact surface. Tape on display cooler door at sushi bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Food stored on floor. Container of sushi ginger on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at server station.
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
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.
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.
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.
Equipment drain line draining into handwash sink. Sushi cooler drain line goes into handwash sink at sushi bar.
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.
Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar, employee removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with clean plates.
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.
Food stored on floor. Oil on floor.
In-use knife/knives stored in cracks between pieces of equipment.knife between reach in cooler and reach in freezer on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots in walk in cooler.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice and flour located in dry storage.
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.
Food stored on floor. Container of oil and ginger on floor, operator removed at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection.
Insect control device installed over food preparation area. Bug light over containers above 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table throughout kitchen.
Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar.
Handwash sink not accessible for employee use at all times. Bowl in handwash sink operator removed at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in walk in cooler.
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.
Food stored on floor. Cut lettuce on floor.
In-use knife/knives stored in cracks between pieces of equipment.knives between reach in cooler and reach in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
Raw fruits/vegetables not washed prior to preparation. Observed employees cutting broccoli prior to washing it.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut carrots in in walk in cooler.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 47 F, tuna 46 F at sushi bar.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar.
Handwash sink not accessible for employee use at all times. Bowl in handwash sink near fryers, operator removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
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.
Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.
Food stored on floor. Water bottles on floor in kitchen, operator removed at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles improperly stored. To go boxes on floor near soda machine.
Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
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.