RAMEN HANA AND SUSHI
2661 SE OCEAN BLVD, Stuart FL 34996 · 772-444-7892
Last inspected Aug 19, 2026 · 22 visits since July 2023
NOV 25
FEB 26
APR 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027629 | Apr 14, 2026 | May 27, 2026 | $800 |
| 2--2026013620 | Feb 24, 2026 | Apr 2, 2026 | $800 |
| 2--2025048677 | Jun 10, 2025 | Jul 22, 2025 | $400 |
| 2--2024008620 | Jan 24, 2024 | Mar 13, 2024 | $200 |
| 2--2023014729 | Feb 16, 2023 | Apr 5, 2023 | $200 |
Inspection history
22 visits, newest first
Aug 19, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Aug 18, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Rodent activity present as evidenced by rodent droppings found. At kitchen area- approximately 3 rodent droppings- on floor- operator removed and sanitized area. At dry storage area- approximately 4 rodent dropping inside plastic container with single service items and above cans of food. At dinning room area approximately- 15 rodent dropping on top off display shelf by bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Aug 17, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked noodles- operator removed and stored properly.
Rodent activity present as evidenced by rodent droppings found. At kitchen area- approximately 3 rodent droppings- on floor- operator removed and sanitized area. At dry storage area- approximately 4 rodent dropping inside plastic container with single service items and above cans of food. At dinning room area approximately- 15 rodent dropping on top off display shelf by bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler - raw fish 47F- cold holding, cooked eel 47F- cold holding, raw tuna 48F- cold holding - food not prepared or portioned today- food out of temperature for 20 minutes- operator moved to freezer to quick chill.
Dead roaches on premises. At dishwashing area- one dead roach on floor - operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 17, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found At front entrance inside the kitchen - approximately 6 small flying insects landing on containers with dirty dishes and adjacent wall.
Rodent activity present as evidenced by rodent droppings found. At dry storage room inside kitchen area- approximately 20 rodent droppings on floor underneath shelving with containers of food- operator removed droppings.
Dead roaches on premises. At three compartment sink/ walk in cooler area- approximately 1 dead roach on floor- operator removed At dry storage room - approximately 1 dead roach on bag of black sesame seeds- operator removed.
Jun 16, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate7 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area- employee began work and handling clean equipment and food without washing their hands- educated operator- employee washed there hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At kitchen area employees handled their phone and changed gloves and engaged in handling food and clan equipment without washing their hands - educated operator - employee washed their hands.
Live, small flying insects found At front entrance inside the kitchen - approximately 6 small flying insects landing on containers with dirty dishes and adjacent wall.
Non-food grade paper/paper towel used as liner for food container. At small reach in cooler - raw fish in direct contact with non food grade paper towels- operator removed.
Rodent activity present as evidenced by rodent droppings found. At dry storage room inside kitchen area- approximately 20 rodent droppings on floor underneath shelving with containers of food- operator removed droppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- seared tuna 44-46F- cold holding, cooked eel 45-46F- cold holding, mixed fish 44-46F- cold holding- food map prepared a portion today-food out of temperature overnight-sea stop sale.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At kitchen / cookline area- fly stick trap with approximately 15 dead flies on trap - operator removed.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer door handle by cookline soiled.
Dead roaches on premises. At three compartment sink/ walk in cooler area- approximately 1 dead roach on floor- operator removed At dry storage room - approximately 1 dead roach on bag of black sesame seeds- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on cutting board a¿¿ operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in coolers at cookline- operator removed.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline area sides of reach in cooler soiled with excess debris.
Apr 17, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Apr 16, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Apr 15, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At cookline/ kitchen area approximately 20 small flying insects landing on boxes single service items, prep counters and above coolers. At dishwashing/ back prep area approximately 10 small flying insects landing on wall and clean dishes. At dry storage area approximately 10 small flying insects landing on containers of food, storage shelving and walls. At dinning room approximately 1 fly - flying around tables.
Apr 14, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects found At cookline/ kitchen area approximately 20 small flying insects landing on boxes single service items, prep counters and above coolers. At dishwashing/ back prep area approximately 10 small flying insects landing on wall and clean dishes. At dry storage area approximately 10 small flying insects landing on containers of food, storage shelving and walls. At dinning room approximately 1 fly - flying around tables.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler - non food grade paper towels lining container with raw fish eggs- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station - reach in cooler raw fish stored over sauces- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. t tall reach in freezer raw ground fish stored over cuts of fish - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line prep counter - Bamboo shoots 54F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes - operator placed under time as a Public health control for remaining time.
No paper towels or mechanical hand drying device provided at handwash sink- by cook line- operator provided.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. At kitchen area/ storage area and back dishwashing- prep area - approximately 5 sticky traps stored over prep tables, food or clean dishes with approximately 50 dead flies on the traps.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter.
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority2 Intermediate3 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At dinning room area - employee wiped down tables with wiping cloth than proceeded to put on gloves and without washing their hands - handle clean plates - educated operator - employee washed their hands properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then proceeded than proceeded to prepare food without changing their gloves and washing their hands - educated operator - employee washed their hands properly.
Live, small flying insects found At cookline kitchen area - approximately 25 small flying insects landing on containers of food, cookline prep counters, reach in coolers and single service items. At dishwashing/ storage area near back door approximately 45 small flying insects landing on walls, pipes, and clean dishes. At back storage area - approximately 8 small flying insects landing storage shelves with containers of food and single service items. At bathroom - approximately 3 small flying insects landing on bathroom sink.
Non-food grade paper/paper towel used as liner for food container. At cookline area- non food grade paper towels used in direct contact with raw fish for sushi- operator removed.
Raw animal food stored in same container as ready-to-eat food. At reach cooler by cookline- raw fish stored in same container as fish cakes - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken wings stored over pork broth- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall reach in cooler raw chicken- raw chicken stored over raw fish - operator removed and stored properly.
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 talk reach in cooler raw ground tuna in commercially processed reduced oxygen packaging bearing a label to remove from package before thaw - not removed- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep counter- fish cakes 52F- cold holding, cooked seaweed 53F- cold holding, bamboo shots 52F- cold holding, cooked egg 55F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours- operator placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At cookline hand wash sink- employee filled up container with water from sink.
No paper towels or mechanical hand drying device provided at handwash sink- by cookline- operator provided.
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 talk reach in cooler raw ground tuna in commercially processed reduced oxygen packaging bearing a label to remove from package before thaw - not removed- see stop sale.
In-use knife/knives stored in cracks between pieces of equipment. At cookline area- knife stored in between cookline prep counter and reach in cooler - operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiping cloth stored on cutting board at sushi station- operator removed.
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 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found Approximately 10 small flying insects in kitchen dry storage area, landing on sealed boxes, shelves, walls.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw pork stored above cooked sauces. Advised operator of proper storage. Operator stored correctly.
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 kitchen reach in cooler, vacuum sealed tuna thawed. See stop sale.
Handwash sink used for purposes other than handwashing. At kitchen back storage area, hand wash sink used for other purposes as evident by bowl inside sink.
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 kitchen reach in cooler, vacuum sealed tuna thawed. See stop sale.
Food stored on floor. At walk in freezer, boxes of egg rolls and sauces stored on floor. At kitchen, oil stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wasabi in bottom sushi cooler Removed
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/
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 79F on cook line
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
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.
Floor area(s) covered with standing water. At rear of kitchen, floor has standing water.
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.
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
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.
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
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.
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.
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.
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.
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.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.