DirtyFLRestaurant Inspection Data

RAMEN LAB EATERY

RAMEN LAB EATERY located in BOCA RATON has undergone 7 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections indicate some food safety concerns.

100 Northeast 2nd Street
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10882760

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Removed from package Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs with gloves. Chef Handled squeeze bottles and wiped gloves on wiping cloth. Removed gloves and washed hands. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handling greens onions with barehands. Chef put gloves on without washing hands. Educated on site.
  • 09-01-4: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. Chef handling greens onion with barehands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over noodles walk in cooler Removed Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice Time marked Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (115-123F - Hot Holding); on rack next to cook line. Out less than four hours. Operator placed in cooler to cool down. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Thermometers not turning on or functioning properly
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Inspection Date: 12/12/2024

Inspection #: Visit ID: 10735370

  • N/A:No Violations Were Observed

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8817759

  • 22-41-4:High Priority - 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); ran multiple times. Instructed staff to set up triple sink to manually sanitize. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef left kitchen to go outside establishment and returned to kitchen, put gloves on, and touched clean kitchen equipment. Hands were not washed before. Warning

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8817247

  • N/A:No Violations Were Observed

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8756656

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in rice Corrected On-Site Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Hallway in dry storage area Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sprouts (50F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed back in cooler. **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Sushi rice. Marked on site Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning solution in spray bottle with saki at register Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees on site during inspection Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site expired Warning

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8445625

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Scallops shrimp chicken thawing at room temperature Placed in cooler Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (64F - Cold Holding) at triple sink. Operator states eggs out less than four hours. No active food prep observed. Placed in cooler. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8367288

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the back door storage shelf, a pint sized Togo container was used to dispense in a bucket of panko. Item was removed Corrected On-Site