RAMEN HOUSE
2708 SW COLLEGE RD SUITE 103, Ocala FL 34474 · 352-351-0998
Last inspected Aug 19, 2026 · 7 visits since November 2023
JUL 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Female employee cutting vegetables and fruits with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler at the prep area, rice cooked 08/18/26 PM at 52F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach in cooler at the prep area, rice cooked 08/18/26 PM at 52F.
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. Female employee cutting vegetables and fruits with bare hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male and female employee used prep sink to wash utensils and containers, inspector instructed to set up triple sink.
Show the remaining 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Fu Quan Lin, 07/05/2021-07/05/2026 servsafe certification expired.
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. For one new male employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, opened employee drink, no lid on prep table next to cut vegetables and fruits, employee removed the drink.
Food storage container/container lid cracked or broken. In use containers cracked.
Old labels stuck to food containers after cleaning. In use lids with old sticker residue.
Single-service articles improperly stored. Case of cups on floor near ice machine.
Dec 9, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At the back area, raw chicken stored above cooked eggs, employee moved.
Employee washed hands in a sink other than an approved handwash sink. Female employee washed hand in prep sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of food and single service, employee moved jackets.
Wiping cloth sanitizing solution stored on the floor. Near prep sink, employee moved off the floor.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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. For one female employee on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the front area, rice and pork, no date marked, Manager dated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep cooler, at the front area, employee drink above cleaned containers.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the prep area, opened employee food stored above customers food, manager moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep area, back pack and hat stored on top of tea bags, Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the front area.
Wiping cloth sanitizing solution stored on the floor. Chlorine sanitizer bucket on floor underneath Handwash sink, a manager moved off the floor.
Working containers of food removed from original container not identified by common name. Flour container not labeled, manager labeled.
Jan 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the back room, pork broth at 59.7F and 58.5F, broth was cooked last night. Broth stored in deep plastic five gallon bucket.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the back room, pork broth at 59.7F and 58.5F, broth was cooked last night. Broth stored in deep plastic five gallon bucket.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the back prep area, raw beef and raw chicken stored above cooked rice, also raw chicken stored above raw beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, broth 122, 120F and 123F, Manager moved back to stove and reheated, temperatures reached 165F.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager on site and female manager on the phone unable to explain cooling process and parameters. Inspector explained and provided educational sheets.
Handwash sink used for purposes other than handwashing. Sink at the front cook line used to stored items inside (brush and cloth), employee moved all items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
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. For one new female employee on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portion to go containers of rice, no date marked.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken and beef. Inspector provided a digital copy of the form.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of rice container, employee moved.
Food stored on floor. At the back room, cases of boba, jelly and noodles on floor, manager moved off the floor.
No copy of latest inspection report available. No document available at inspection time.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with dripping grease.
Time/temperature control for safety food thawed in an improper manner. At the triple sink, case of pork bone thawed at room temperature, manager moved to cooler.
Wet wiping cloth not stored in sanitizing solution between uses wet green cloth on prep tables, manager moved to sanitizer bucket.
Working containers of food removed from original container not identified by common name. White substance not labeled at the dry storage area.
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Bowl containing raw chicken stored on top of pans containing cooked chicken and cooked shrimp inside refrigerated make-table at cookline. Manager removed chicken from area during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: chicken (52F - Cold Holding). Chicken stored inside a bowl on top of other pans above the safe load line. Manager stated the chicken was not there for long and voluntarily discarded it during this inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: chicken broth (117F - Hot Holding); pork broth (115F - Hot Holding). Manager stated both were reheated on the stovetop and placed into the unit approximately three hours prior. Manager reheated both in the stovetop during this inspection. chicken broth (117F 3:20: 208F 3:40 - Reheating); pork broth (115F 3:20: 196F 3:40 - Reheating)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips unavailable. Quaternary ammonium sanitizer is in-place at the three compartment sink. Manager stated they usually use bleach to sanitize dishes.
Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of prep table in back of kitchen. Manager discarded cardboard during this inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent above ice machine in back of kitchen soiled with dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cookline dripping with grease. Gaskets on reach-in freezer doors in back of kitchen soiled with mold-like substance. Bottom of reach-in freezer in back of kitchen soiled with food debris.
Mar 5, 2024Administrative 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed partially cooked Chicken stored over raw beef. Manager placed Chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw shelled eggs above the cool line at 47F. Manager advised that they were placed 20 minutes earlier. Manager placed bag of ice on top of eggs.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at use in back kitchen.
Food stored on floor. Observed case of plastic bottled water on the floor. Manager placed case on shelf
Working containers of food removed from original container not identified by common name. Observed containers of half and half not labeled. Manager labeled containers
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in kitchen reach-in cooler. Raw chicken stored over raw pork in kitchen reach-in freezer. Manager placed both items on bottom shelf in both cooling units.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket behind front counter, 200+ ppm for chlorine sanitizer. Manager added water to sanitizer bucket, 75 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi stored in reach-in cooler at end of cook line. Manager stated item portioned two days prior. Boiled eggs stored in front counter reach-in cooler. Manager stated item placed in cooler the previous morning.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No written procedures available for partially cooked chicken and beef. Items are stored in reach-in cooler across from kitchen ice machine. Inspector provided operator with form to help operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of tea machines behind front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to front counter reach-in cooler. Manager placed drink on bottom shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath front counter hand washing sink. Hood vents above cook line. Gasket of kitchen reach-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on front counter reach-in cooler. Manager placed wiping cloth in sanitizer bucket.
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.