DirtyFLRestaurant Inspection Data

Z RAMEN

801 VILLAGE BLVD STE 307

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8890613

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front line; House made cooked tapioca boba (76F - Cooling). Operator stated cooling for 3 hours, did not reach 70F within 2 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket/soiled dishes and utensils/garbage can/picked up garbage off floor and then handled clean and sanitized dishes/utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food preparation/serving utensils and placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm and properly sanitized utensils. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line; raw shell eggs (69F - Ambient Air Temperature Cold Holding). Operator stated held at room temperature 1 hour, moved to reach in cooler ambient air temperature 40F. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front line; House made cooked tapioca boba (76F - Cooling). Operator stated cooling for 3 hours, did not reach 70F within 2 hours. See Stop Sale. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink in kitchen not working/unable to dispense paper towels. Operator repaired, dispensing paper towels. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw shell eggs under cooked, no consumer advisory. Printed, Operator posted. Corrected On-Site

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8890295

  • N/A:No Violations Were Observed

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8761741

  • 08B-37-4:Basic - Food stored in a prohibited area. At prep area; storage container of raw pork under drain line from hand wash sink. Operator moved raw pork. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing at room temperature, advised Operator of proper thawing. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked beef (95F - Cooling 2:45pm); cooked chicken (115F - Cooling 2:45pm). Operator stated cooling more than 2 hours, stored in full, large bowls tightly wrapped in plastic, did not reach 70F within 2 hours. At front line; house made cooked tapioca boba (78F -Cooling 2:40pm). Operator stated cooling since 11:30am, at room temperature, did not reach 70F within 2 hours. See Stop Sale. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs for cooking and then handled clean utensils and plates to serve food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used visibly soiled wiping cloth to wipe hands and then began handling clean utensils and preparing food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 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. Employee handled ready to eat dried seaweed with bare hands while placing as garnish on plate to be immediately served . Discussed with employee, employee then washed hands and put on gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw beef stored over ready to eat sauce. Operator moved raw beef to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked beef (95F - Cooling 2:45pm); cooked chicken (115F - Cooling 2:45pm). Operator stated cooling more than 2 hours, stored in full, large bowls tightly wrapped in plastic, did not reach 70F within 2 hours. At front line; house made cooked tapioca boba (78F -Cooling 2:40pm). Operator stated cooling since 11:30am, at room temperature, did not reach 70F within 2 hours. See Stop Sale. 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/ 4 employees present engaged in food preparation/handling, no certified food service manager on duty. Certified food service manager arrived during inspection. Corrected On-Site Warning

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8570173

  • 08B-60-4:Basic - Unpackaged food not protected from environmental sources of contamination during preparation. At kitchen; uncovered cooked chicken placed to cool on shelf directly under hand wash sink drain line. Operator moved chicken. Employee peeling boiled eggs next to hand wash sink directly under paper towel dispenser. Employee moved away from hand wash sink to continue preparation. Corrected On-Site
  • 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 kitchen; employee peeling boiled eggs with bare hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and put on gloves. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer; raw beef stored in direct contact with non-food grade plastic take out bag. Operator removed from bag. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shell eggs stored over washed bean sprouts and washed/cut onions. Operator moved raw shell eggs to lower shelf. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; rice noodles rehydrated in water (58F - Ambient Cooling 12:00pm/58F - Ambient Cooling 12:30pm). Operator stated rice noodles rehydrated 1 hour prior, cooling at room temperature, at this rate will not reach 41F within 4 hours, added ice. Cut cabbage (67F - Ambient Cooling 12:00pm/67F - Ambient Cooling 12:30pm). Operator stated cabbage was cut 1 hour prior, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store strainer. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8569691

  • N/A:No Violations Were Observed

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8369131

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front line ice machine; accumulation of black/green mold-like substance in the interior. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door upright stainless reach in freezer; 1/3 pan with lid of raw chicken stored over ready to eat dumplings. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen shelves next to cook line; raw shell eggs (62°F Ambient Air- Cold Holding). Operator stated not prepared or portioned today, being held at room temperature for less than 1 hour, returned to reach in cooler. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen shelves next to cook line; cooked beef (53°F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature less than 1 hour, returned to reach in cooler. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided. Repeat Violation Warning
  • 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. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement. Warning