DirtyFLRestaurant Inspection Data

RAMEN HANA AND SUSHI

2661 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10857006

  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-06-11: **Time Extended**

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10856679

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over prep table Cellphone on prep table with cutting board Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 79F on cook line Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately seven live flies on clean dishes and equipment in back of kitchen near ware washing area. Two live flies in dry storage area outside kitchen. Not landing on anything. Instructed employees to clean and sanitize all areas and equipment Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wasabi in bottom sushi cooler Removed Corrected On-Site Warning
  • 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/ Warning

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8843243

  • 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. At reach in cooler, ROP tuna thawed. See stop sale.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At rear of kitchen, floor has standing water.
  • 08B-38-4:Basic - Food stored on floor. At kitchen, pan of boiled eggs stored on floor. Operator placed onto counter. At walk in freezer, food stored on floor. Advised operator of proper storage. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched ready to eat food after wiping hands on soiled apron without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw chicken stored over ready to eat mushrooms. Advised operator of proper storage, operator stored correctly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler, ROP tuna thawed. See stop sale.

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8842878

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over French fries and steamed buns at reach in freezer by cook line. Operator stored product properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Observed raw shrimp not in commercial packaging over ready to eat shrimp dumplings at reach in freezer by cook line. Admin Complaint
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink. Advised operator to provide paper towels. - From follow-up inspection 2024-07-30: No paper towels at hand wash sink near triple sink. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Teriyaki sauce (cooked ginger) no date mark observed at walk in cooler. Per operator, made 7/27. Advised operator to date mark product. - From follow-up inspection 2024-07-30: Chicken stock made 7/28 not date marked. **Time Extended**

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8780079

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Observed empty chlorine sanitizer bucket connected to dish machine. Operator provided new chlorine sanitizer, 50ppm chlorine sanitizer. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with fish at sushi reach in cooler. Advised operator to remove paper towel.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over French fries and steamed buns at reach in freezer by cook line. Operator stored product properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top sushi reach in: crab stick (49F - Cold Holding); fish eggs (65F - Cold Holding); lower sushi reach in: cream cheese (48F - Cold Holding); crab stick (46F - Cold Holding); walk in cooler: egg marinade (cooked ginger) (44F - Cold Holding); pork broth (with bones) (44F-45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Steramine tablets, rubbing alcohol and butane fuel over avocados and cooking oil at dry storage. Operator stored chemicals properly. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 6 poster sent to operator.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki, spicy tuna salad, yellowtail jalapeño and multiple rolls containing raw fish eggs not identifying raw animal proteins on menu.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink. Advised operator to provide paper towels.
  • 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. Teriyaki sauce (cooked ginger) no date mark observed at walk in cooler. Per operator, made 7/27. Advised operator to date mark product.

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8449184

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna and raw salmon over cooked eel at sushi station. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: cooked mushrooms (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for 2 hours. Operator returned to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Operator uses time control for boba reconstituted with hot water. No time mark for boba. Operator placed time mark. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: cooked chicken (53F - Cooling) at 2:45 since 1:00 - 53F at 3:00 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
  • 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. Operator uses time control for sushi rice and boba reconstituted with hot water. No procedure available at time of inspection. Repeat Violation

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8378925

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over cooked pork at reach in freezer by cook line, raw chicken over cooked fried chicken at reach in freezer at dry storage. Operator stored properly. 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. eel (53F - Cold Holding) Operator states not prepared or portioned today, operator states held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (53F - Cold Holding) Operator states not prepared or portioned today, operator states held in cooler overnight. See stop sale. pork soup base (77F - Cold Holding) Observed pork soup base in plastic container sitting on prep table. Operator states out of temperature for two hours. Operator decided to use time as public health control. Operator placed time stamp for remaining 2 hours. Sent time as public health control to operator. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed First aid kit and antiseptic spray over prep table in kitchen, butane over make table cooler at cook line. Operator stored properly. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No Vacuum breaker at hose Bibb for mop sink by three compartment sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items: yellowtail jalapeño, tuna tataki and salmon tartare without being identified as being served raw.
  • 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. No written procedure for time as public health control for sushi rice. Sent time control document to operator.