ZURU RAMEN BAR
119 W PALMETTO PARK RD STE 400
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 7/2/2025
Inspection #: Visit ID: 10929081
- 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
Inspection Date: 2/3/2025
Inspection #: Visit ID: 10733482
- N/A:No Violations Were Observed
Inspection Date: 12/3/2024
Inspection #: Visit ID: 10731973
- 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**
Inspection Date: 12/2/2024
Inspection #: Visit ID: 8868767
- 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
Inspection Date: 8/22/2024
Inspection #: Visit ID: 8844988
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.