ZPAN HIBACHI AND SUSHI BAR
5038 N US HWY 41
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation
- 12B-07-4: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
- 08B-49-4: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-38-4:Basic - Food stored on floor. Oil on floor. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.knife between reach in cooler and reach in freezer on cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation
- 22-45-4: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
- 08A-04-5: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
- 03A-02-5: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
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Sushi cooler drain line goes into handwash sink at sushi bar.
- 11-27-4: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
- 31A-09-4: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
Food safety inspection conducted on 4/9/2025 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation
- 14-01-5: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
- 12B-07-4: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
- 08B-38-4:Basic - Food stored on floor. Container of oil and ginger on floor, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 10-20-4: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
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light over containers above 3 compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table throughout kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots in walk in cooler.
- 03A-02-5: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
Food safety inspection conducted on 8/19/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 2/2/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. Repeat Violation
- 08B-49-4: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.
- 40-06-5: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.
- 08B-38-4:Basic - Food stored on floor. Cut lettuce on floor. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.knives between reach in cooler and reach in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cutting broccoli prior to washing it.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut carrots in in walk in cooler.
- 08A-05-6: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
- 03A-02-5: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
- 11-27-4: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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar. Repeat Violation
- 31A-09-4: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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink.
Food safety inspection conducted on 2/2/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 10/20/2023
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 14-01-5: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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Water bottles on floor in kitchen, operator removed at time of inspection. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes on floor near soda machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
- 03A-02-5: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.
- 11-27-4: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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar. Repeat Violation
- 31A-09-4: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
Food safety inspection conducted on 10/20/2023 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).