ZURU RAMEN & BOBA
4414 SW COLLEGE UNIT 1460
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice bin, Employee moved. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored above customers food, employee moved. Also at the front server area, employee moved all. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
- 10-08-5:Basic - Ice scoop handle in contact with ice. At the front counter area, ice scoop in direct contact with ice.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table, Employee moved to dish machine. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the server station opened employee drinks above customers food, employee moved all, also at the cook line, drink on prep table, no straw no lid, Employee discarded. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. At the hallway, single service containers and lids stored in an unprotected/nonsecure area from customers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, beef at 56F , per employee beef was thawed with water, employee moved beef to cooler. **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At the server station, unwashed pineapple, strawberries, limes and oranges stored above tea containers.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloth on prep tables at the front counter area, employe moved to sanitizer bucket. Corrected On-Site Repeat Violation
- 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. At the cook line, male employee touched cooked pork with bare hand, Manager addressed situation. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored above sauce, employee moved. Corrected On-Site Repeat Violation Admin Complaint
- 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/ At inspection time, five food employee no manager on site, manager arrived during inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, multiple containers with pork no date marked, per manager pork cooked 02/10-11/25.
Food safety inspection conducted on 2/12/2025 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks, o lid no stars on prep tables, Employee moved all. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon I. 88F water, Employee discarded the water. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. Multiple to go containers at the front counter and above cook line stored not inverted, employee inverted. Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At the boba tea area, observed sanitizer solution mixed with soap, employee discarded and made a fresh solution. Corrected On-Site
- 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. Chlorine 0 ppm, employee prime it and no sanitizer was dispensed. Employee set up triple sink with chlorine 50-100ppmWarning Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw chicken above boiled eggs, Employee moved and stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, observed eggs 49F and 59F, per employee eggs were cut at 2:00pm and placed above filling line of the container, Inspector instructed to moved eggs to the bottom of reach-in cooler. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the front counter area, boba tea topping (dairy product) no date marked, employee dated. Corrected On-Site
Food safety inspection conducted on 9/17/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food (sugar and rice )
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at sink behind register.
- 51-18-6:Basic - No copy of latest inspection report available. Observed last inspection not available,
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed single use milk container cut and used as a scoop.
- 25-05-4:Basic - Single-service articles improperly stored. Observed box of plastic cups stored on the floor under the front counter Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor across from pass through window. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of food removed ( sugar ) from original container not labelled with name of contents.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed above the steam Bain Chicken (119F - Hot Holding); pork (125F - Hot holding). Manager advised that items had been cooked 45 minutes earlier. Manager instructed cook to heat to 165F **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed jug in hand wash sink behind register. employee removed jug Corrected On-Site Repeat Violation
- 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. Person in charge was not able to provide any proof of food handler training. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles not properly labeled with identifying contents ( disinfectant ), located under hand wash sink on cook line.
Food safety inspection conducted on 3/14/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
4
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from back door.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line oven. Manager removed drink from prep table. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in front of walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of cook line oven. Manager moved tongs to top of oven. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above oven. Back of oven on cook line.
- 25-05-4:Basic - Single-service articles improperly stored. To go cups stored on floor behind front counter. Manager placed cups on front counter. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler behind front counter. Manager placed towel in sanitizer bucket. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from pass through window on server side. Employee placed bucket on shelf. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over pickles in walk-in cooler. Manager placed beef on bottom shelf. Corrected On-Site
- 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. No written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand washing sink behind front counter. Manager removed container. Corrected On-Site
- 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/. No certified food food manager present with four employees working.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink behind front counter. Manager provided hand towels. Corrected On-Site
Food safety inspection conducted on 11/7/2023 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).