RAMEN LAB
1880 N CONGRESS AVE STE 104, Boynton Beach FL 33426
Last inspected Feb 4, 2026 · 10 visits since October 2023
MAR 24
OCT 24
FEB 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hydrated mushrooms water added on 1/23 observed on counter in kitchen and in flip top cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019060178 | Nov 19, 2019 | Dec 20, 2019 | $200 |
| 2--2017001445 | Dec 27, 2016 | Jan 20, 2017 | $400 |
Inspection history
10 visits, newest first
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 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. Observed Employee wiping hands on apron then put broth in to go container without washing hands. Educated operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over kimchee sauce at sushi cooler. Raw chicken over cauliflower on hot line flip top cooler. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hydrated mushrooms water added on 1/23 observed on counter in kitchen and in flip top cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (53F - Cold Holding); tofu (51F - Cold Holding); kimchi (commercially made) (51F - Cold Holding); bean sprouts (53F - Cold Holding); boiled eggs (50F - Cold Holding); cut cabbage (55F - Cold Holding) Observed resting on bed of ice at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator added more ice and submerged product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked boba (82F - Hot Holding) Observed in crock pot at bar. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato salad (61F - Cooling) at 2:52; cooling since 11:30 - 60F at 3:14 Initially observed on counter in kitchen, follow up temperature taken at walk in cooler in container with tight fitting lid. At current rate of cooling product will not reach 41F within 6 hours. Operator removed lid and placed in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Maguro truffle, arare rice pop, 7 deadly roll, one piece roll not identified as raw on menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl with no handle used to dispense panko in dry storage. Operator removed bowl.
Chicken stored on floor in walk in cooler. Operator placed on shelf.
Working containers of flour removed from original container not identified by common name in dry storage. Operator labeled.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority6 Intermediate2 Basic
Show 14 findings ▾
Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer left.
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 0ppm. Sanitizer container empty. Operator replaced empty container 75ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered kitchen from outside, put gloves on and started scooping Drink ice without washing his hands first. Cook went to wash his hands.
Raw shell eggs stored on top of cooked pork in walk in cooler. Operator removed eggs. Raw chicken stored on top of soy sauce in walk in cooler. Operator removed chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura butter (52F-60F cold holding) on ice at cook line, for less than 1 hour. Ice has melted. Cook replenished ice, at the end of inspection butter is 38F.
Vacuum breaker missing at mop sink.
Handwash sink not accessible for employee use at all times rolling cart in front of hand sink and empty sanitizer buckets stored in sink next to ice machine Operator removed. Prep table placed in front of hand sink at cook line. Operator removed table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Korean Style Bulgogi dish has an Asian style fried egg which is undercooked.
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/ Food manager arrived during the inspection.
No paper towels or mechanical hand drying device provided at handwash sink next to ice machine and in wait area.
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 soap provided at handwash sink on cook line.
Containers of soy sauce stored on floor in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Chicken teriyaki thawing at room temperature next to triple sink. Operator placed under running water.
Oct 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink does not have enough water pressure to properly wash hands at bar hot water.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee removed watch.
Employee with no hair restraint while engaging in food preparation. Employees at sushi station - operator provided hair restraints.
Food stored on floor. Bus pan with raw fish on floor under sushi bar hand sink - operator moved to shelf.
In-use wet wiping cloth/towel used under cutting board. Operator removed wet paper towels.
Time/temperature control for safety food thawed in an improper manner. Thawing Krabs at room temperature- operator moved to cooler.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 11 high priority.
11 High priority2 Intermediate0 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked shrimp and cooked scallops at 2:43pm (52F - Cooling) since yesterday Products did not cool to 41°F within 6 hours See stop sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside directly to work with food with out washing hands. Employee washed hands.
Employee cracked raw shell eggs and then handled clean equipment (plates)or utensils without washing hands. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above krab inside sushi bar area. Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line raw shell eggs (69F - Cold Holding) Per operator product stored for approximately 1 hour. Operator moved to time control and marked for 3 more hours
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Server area ice bath and inside cooler cut lettuce at 3:30pm (53F - Cooling) since 11:30 am, tofu at 3:30pm (53°F cooling)since 11:30 am Products did not cool to 41°F within 4 hours. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked shrimp and cooked scallops at 2:43pm (52F - Cooling) since yesterday Products did not cool to 41°F within 6 hours See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 4 pm.sushi rice, eel, shrimp and salmon tempura with time mark 11:30-3:30pm still on use. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cut Chinese cabbage (67F - Cold Holding) On server station ginger with cook carrots dressing (53F - Cold Holding) Both products stored for approximately 1 hours. Both products not prepared or portioned today. Both products moved to time control for 3 hours remaining, On sushi bar, salmon eggs (68F - Cold Holding) On cook line flip top cooler cut red cabbage (52F - Cold Holding); cooked cauliflower (52F - Cold Holding); coconut milk sauce (52F - Cold Holding) Per operator products not prepared or portioned today Per operator items stored for approximately 2 hours. Operator iced down
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 4 pm.sushi rice, eel, shrimp and salmon tempura with time mark 11:30-3:30pm still on use. See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Server area ice bath and inside cooler cut lettuce at 3:30pm (53F - Cooling) since 11:30 am, tofu at 3:30pm (53°F cooling)since 11:30 am Products did not cool to 41°F within 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice ( 130F hot holding)on cook line. Per operator stored for approximately 1 hour. Operator moved to time control and marked for 3 hours..
Toxic substance/chemical ( cleaner)improperly stored.above cook line Several bottles with sanitizer stored above containers with water for customers on server area Operator removed
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. Emailed big 6 poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cook line, coconut milk with chicken base at 1:37 71°F cooling since 11:30am at 2:12pm same temperature Rehydrated rice noodles at 1:30 (70F - ambient cooling), since 11:30am / at 2:14 same temperature. At this current cooling rate product will not reach 41°F within 4 hours. Operator moved to time control and timed marked
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.