DirtyFLRestaurant Inspection Data

ZURU RAMEN BAR

ZURU RAMEN BAR in BOCA RATON has 7 health inspections on record with an overall food safety rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

119 W PALMETTO PARK RD STE 400

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

11/10/2025· 4mo ago

Visit ID: 10982900

Follow-up Inspection Required

4 high, 4 int

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler, raw beef stored over unwashed cucumbers. The beef was moved to the bottom. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the ramen make table, cooked eggs (56F - Cold Holding); sprouts (60F - Cold Holding). The items were placed on the make table less than 4 hours ago. The items were stored over stacked. The over stacked portion was removed to another cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to the steamer baskets, cooked pork sauce (107F - Hot Holding). The item was placed there less than 4 hours ago. The item is being reheated to 165F to hot hold. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The cook line hand sink was storing a soap bucket and the hand sink at the other end was storing equipment. All the items were removed Corrected On-Site Repeat Violation
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At the hand sink next to the ice machine

9/2/2025· 6mo ago

Visit ID: 10982615

Follow-up Inspection Required

2 int

  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink Warning - From follow-up inspection 2025-09-02: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pork cooked cooled vacuum sealed held over two days Raw chicken vacuum sealed held over two days Warning - From follow-up inspection 2025-09-02: Pork cooked cooled vacuum sealed held over two days Chicken cooked cooler sealed held over two days Admin Complaint

7/2/2025· 8mo ago

Visit ID: 10929081

Follow-up Inspection Required

2 high, 4 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over donuts reach in cooler in back kitchen Raw beef over sprouts In reach in cooler end of prep area Removed Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw egg in reach in cooler in back kitchen Removed Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Oil boxes blocking hand sink near donut station Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pork cooked cooled vacuum sealed held over two days Raw chicken vacuum sealed held over two days Warning

2/3/2025· 1y 1mo ago

Visit ID: 10733482

Met Inspection Standards
  • N/A:No Violations Were Observed

12/3/2024· 1y 3mo ago

Visit ID: 10731973

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged raw meat and sauces stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment. Warning - From follow-up inspection 2024-12-03: **Time Extended**

12/2/2024· 1y 3mo ago

Visit ID: 8868767

Follow-up Inspection Required

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (58F - Cold Holding); raw sprouts (60F - Cold Holding); tofu (60F - Cold Holding); dumplings (58F - Cold Holding); octopus (58F - Cold Holding); raw chicken (58F - Cold Holding); in flip top coolers on cook line. Not prepped or portioned today. In unit less than four hours. Moved to other coolers. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged raw meat and sauces stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment. Warning

8/22/2024· 1y 6mo ago

Visit ID: 8844988

Met Inspection Standards

1 int

  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.