DirtyFLRestaurant Inspection Data

RAMA V EXPRESS

Health inspection records show RAMA V EXPRESS in PALM BEACH GARDENS has 4 inspections with a food safety rating of 3.0/5. Recent inspections show improving food safety practices.

3335 NORTHLAKE BLVD STE 10

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13566703

  • N/A:No Violations Were Observed

Inspection Date: 11/3/2025

Inspection #: Visit ID: 10884706

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 08B-38-4:Basic - Food stored on floor- rice bucket at cook line; stored properly Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- chicken in standing water inside three compartment sink ; placed under cold running water Corrected On-Site Warning
  • 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 a few times; unable to fix; operator set up three compartment sink Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cheese cake all not commercially packaged in reach in freezer at cook line; stored properly Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale Sushi rice at sushi station not discarded at 3 pm. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale Sushi rice at sushi station not discarded at 3 pm. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggie stock (126F - Hot Holding)at cook line; food out of temperature for approximately 1 hour; food to be reheated to 165 F ; **Corrective Action Taken** Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher and sanitizer bucket Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. Warning

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10854100

  • N/A:No Violations Were Observed

Inspection Date: 6/5/2025

Inspection #: Visit ID: 10764495

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense - sugar and rice Removed Corrected On-Site
  • 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 and salmon still in ROP packaging after no longer being frozen ; operator removed from packaging Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Fixed to 100 ppm 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. Dishwasher (Chlorine 0ppm); operator fixed to 100 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodles in cooler #1 at cook line; stored properly Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork- all not commercially packaged in freezer by beverage cooler; stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw shell eggs, washed gloved hands, and touched clean utensils without removing gloves first and washing hands ; educated ; employee discarded gloves and washed hands; Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
  • 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 at sushi station; since 12:00 pm; operator time marked ; Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. curry sauce (59-63F - Cooling)at 2:25 to 62 F at 2:47 since 1:00; soup (57-59F - Cooling)at 2:25 at 59 F at 2:47 since 1:00; in walk-in cooler; at this rate food will not reach 41 F or below; food covered during cooling process; food uncovered and placed on ice; **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test strips for sanitizer bucket and dishwasher
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning