RAMEN LAB EATERY
100 NE 2ND ST, Boca Raton FL 33432 · 561-750-4448
Last inspected Dec 22, 2025 · 8 visits since July 2023
SEP 23
JUL 24
DEC 24
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B 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. Chef handling greens onion with barehands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021056420 | Oct 26, 2021 | Jan 10, 2022 | $200 |
Inspection history
8 visits, newest first
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed soiled plate, placed it in triple sink, before handling pans filled with food to be placed in walk in. Without washing hands. Advised operator of proper hand washing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) in flip top cooler. Per operator item held out of temperature for approximately 1 hour. Item not prepared or portioned today. Advised operator to move item to walk in cooler or place on ice to bring to 41F. Operator did.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (52F - Cooling) at 1:05 since 12:00 58F at 1:38, at current rate item will not reach 41F with in 4 hours. Advised operator to move to cooler or place item on ice to bring temperature to 41F. Operator did.
No handwash sink located in vending machine area where employees service bulk food machines. On cook line hand washing sink used as a dump sink. Advised operator of proper use for handwashing sink. Operator removed food debris.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs with gloves. Chef Handled squeeze bottles and wiped gloves on wiping cloth. Removed gloves and washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handling greens onions with barehands. Chef put gloves on without washing hands. Educated on site.
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. Chef handling greens onion with barehands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over noodles walk in cooler Removed
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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice Time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (115-123F - Hot Holding); on rack next to cook line. Out less than four hours. Operator placed in cooler to cool down.
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/
No probe thermometer provided to measure temperature of food products. Thermometers not turning on or functioning properly
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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 Removed from package
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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 multiple times. Instructed staff to set up triple sink to manually sanitize.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef left kitchen to go outside establishment and returned to kitchen, put gloves on, and touched clean kitchen equipment. Hands were not washed before.
Sep 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sprouts (50F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed back 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 Sushi rice. Marked on site
Toxic substance/chemical improperly stored. Cleaning solution in spray bottle with saki at register
No probe thermometer provided to measure temperature of food products.
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. Employees on site during inspection
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. Waitress on site
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site expired
Bowl or other container with no handle used to dispense food. Cup in rice
Floor tiles missing and/or in disrepair. Hallway in dry storage area
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (64F - Cold Holding) at triple sink. Operator states eggs out less than four hours. No active food prep observed. Placed in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
Time/temperature control for safety food thawed in an improper manner. Scallops shrimp chicken thawing at room temperature Placed in cooler
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. At the back door storage shelf, a pint sized Togo container was used to dispense in a bucket of panko. Item was removed
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.