Zpan Hibachi and Sushi Bar
Last inspected: Mar 18, 2026
39
Score
Zpan Hibachi and Sushi Bar is a restaurant located at 5038 N Us Hwy 41, Apollo Beach, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
7
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.
39
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
39
Aug 19, 2024
Routine - Food
2 critical violations. 8 minor violations.
50
Feb 2, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
30
Oct 20, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
35
May 17, 2023
Complaint Full
2 critical violations. 1 major violation. 10 minor violations.
37
Dec 28, 2022
Food-Licensing Inspection
4 critical violations. 1 major violation. 12 minor violations.
27
Violations — Mar 18, 2026 Inspection
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
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
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
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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