RAMA V EXPRESS
3335 NORTHLAKE BLVD STE 10, Palm Beach Gardens FL 33403 · 561-815-1677
Last inspected Aug 26, 2026 · 8 visits since November 2024
NOV 24
JUN 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002570 | Nov 3, 2026 | Apr 2, 2026 | $150 |
Inspection history
8 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coming from dry storage put gloves on and started to prepare food; manager educated; employee washed hands;
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. Observed employee leaving cook line, wiping gloved hands numerous times on the apron and returned to cook line and started to work with food; manager educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over coconut milk in cooler #2 at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); surimi (52F - Hot Holding); escolar (47F - Cold Holding); cream cheese (52F - Cold Holding)in sushi cooler at prep area in the kitchen; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in a different cooler; sprouts (50F - Cold Holding); cut pork (50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food put in ice;
Show the remaining 6 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 - sushi rice; since 10:00 am; time marked;
Accumulation of debris inside warewashing machine- mold like substance and lime scale build up inside dishwasher
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 packaging- salmon and tuna in walk-in cooler and sushi station cooler; as per operator fish thawing since last night; fish no longer frozen; advised to remove from packaging
In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple spatulas in water at 123 F; removed
No conspicuously located ambient air temperature thermometer in holding unit- sushi cooler and cooler #1 at cook line;
Time/temperature control for safety food thawed in an improper manner- white tuna thawing in three compartment sink at room temperature; cold water turned on;
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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;
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw shrimp washed gloved hands but didn't remove gloves and started to work with foods again; educated; employee washed hands
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine dishwasher;
Handwash sink by sushi station used for purposes other than handwashing- to store frozen chicken and other dishes Removed
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. Salmon in drawers at cook line; advised to remove while frozen; operator removed fish;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- by rice station and at cook line 78 F Removed
Time/temperature control for safety food thawed in an improper manner. Inside handwashing sink and three compartment sink at room temperature- raw chicken and raw shrimp Placed inside cooler;
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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
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
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.
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.
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;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher and sanitizer bucket
No chemical test kit provided when using sanitizer for wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor- rice bucket at cook line; stored properly
Time/temperature control for safety food thawed in an improper manner- chicken in standing water inside three compartment sink; placed under cold running water
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
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
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
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
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;
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
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
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;
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;
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
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.
Bowl or other container with no handle used to dispense - sugar and rice Removed
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
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Fixed to 100 ppm
Nov 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.