IN RAMEN ASIAN STREET EATERY
19 SOUTH POINTE DRIVE, Dania Beach FL 33004 · 917-325-3522
Last inspected Jul 15, 2026 · 9 visits since August 2023
JAN 25
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024. License paid on line during inspection. License shows current and active at the end of inspection. Operator printed license
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. By three compartment sink, handwashing sink blocked to strainer. Employee removed item from sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test for dishwasher, three compartment sink or sanitizer buckets
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line, ceiling vents soiled with dust.
Show the remaining 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee belonging stored on top of boxes of to go containers.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cooked eggs (45F - Cold Holding). Operator stated held for less than two hours. Observed product is over stacked. Operator stated to remove over stacked product.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizer dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. In back prep area, paper towels not in close proximity to handwashing sink. Operator moved paper towels close to sink.
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. Employee stated done new hires. Hired less than two weeks. Some servers have no training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter, ice machine lid has mold like substance on inside lid.
Covered waste receptacle not provided in women's bathroom. In women s restroom, no covered receptacle provided. Discussed with operator.
Food stored on floor. In back prep area, bucket of soy sauce stored on floor.
Time/temperature control for safety food thawed in an improper manner. At front counter, shrimp thawing in standing water. Operator moved shrimp to reach in cooler.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 168F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water temperature thermometer or thermometer labels, not available on site.
No probe thermometer provided to measure temperature of food products.
In-use ice scoop stored on soiled surface between uses. Front counter-ice scoop on top of ice machine, employee removed to be wash and sanitized
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line -right side hood filters-build up of grease.
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. Noodles in cook line using Time as public health control without time marking. Operator placed time mark on noodles. Noodles held less than 4 hours ago in prep station.
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.
Employee drinking in an open container in a food preparation or other restricted area. Operator moved to a designated area.
Employee with no hair restraint while engaging in food preparation. Operator put hat on
Floor area(s) covered with standing water nside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line on the right side.
Stored food not covered. Noodles in cook line, operator covered
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary next to liquor station. Operator moved to be remade
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024. License paid on line during inspection. License shows current and active at the end of inspection. Operator printed license
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.
Carbon dioxide/helium tanks not adequately secured behind front counter.
Cutting board has cut marks/ soiled and is no longer cleanable in ware washing area.
Floor area(s) covered with standing water inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cookline.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters in cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200pom quaternary.
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container with raw chicken scraps stored over packaged raw beef inside walk in cooler. Operator moved raw chicken to another shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork belly 89F and cooked duck 70F held at room temperature in cook line, foods pulled from walk in cooler less than 4 hours ago and held under no temperature control for food safety. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked noodles 80F held on prep table at room temperature under no temperature control for food safety, noodles held less than 1 hour ago. Per operator, foods reheated in broiler when ordered. Suggested using Time as a public health control. Operator printed form, filled out and placed time mark on cook noodles during inspection.
Establishment unable to provide any type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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/. Odean Virgo needs manager certification.
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.
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. Employees signed reporting agreement during inspection.
No quaternary chemical test kit provided when using sanitizer solution for wiping cloths.
Carbon dioxide/helium tanks not adequately secured behind front counter. Operator secured
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on top chest freezer by entry door to dish washing area. Operator moved back pack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in cook line at 89F, operator discarded water and placed container with clean water on top flat grill to facilitate proper temperature.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary. Per operator, dispenser not working. Operator has bleach on site and will be using for sanitizer solution until equipment is repaired.
Working containers of food removed from original container ( oil )not identified by common name in prep station. Operator labeled squeeze bottle oil.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One dented can of ground bean sauce, 5lbs.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken cutlet stored over container RTE seaweed salad. Operator reorganized.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the mop sink next to ware wash sink.
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. Reviewed and emailed document with operator. Operator printed and displayed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Pork in the walk in cooler (51-57F - Cooling) at 2:35pm portioned/prepared and cooling at 1:30p, to 51F at 4:15p. Operator uncovered and moved to top shelf of walk in freezer to quick chill to 41F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temp dishwasher.
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. New employee hired less than 60 days without employee health and reporting agreement signed. Reviewed and emailed document to operator. Operator printed and employee signed.
Carbon dioxide/helium tanks not adequately secured. Observed at the front counter opposite the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee book bag stored on bagged flour on shelf next to dishwasher. 2. Employee lunch stored next to single serve bowls for food on shelf. Ext to dishwasher. 3. Employee personal drinks store on food prep table opposite fryers at the cookline.
Equipment in poor repair. Walk in cooler gasket torn.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching uncooked rice is storage container next to walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, at the walk in cooler gasket.
Old labels stuck to food containers after cleaning. Observed on the clean utensil rack above the triple sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm. Operator corrected to 200ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.