RAMEN LAB EATERY OF DELRAY BEACH
25 NE 2 AVE STE 114, Delray Beach FL 33444
Last inspected Apr 22, 2026 · 10 visits since September 2023
FEB 24
OCT 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition...Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...sous vide chicken in reach in cooler,stored over 7 days.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
What the inspector wrote — 4 findings
Stop Sale issued due to food not being in a wholesome, sound condition...Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...sous vide chicken in reach in cooler,stored over 7 days.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...sous vide chicken in reach in cooler,stored over 7 days. Stop sale issue.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants...sous vide chicken.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...establishment conducted ROP process sous vide chicken without HACCP plan.
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition...Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...sous vide chicken in reach in cooler,stored over 7 days.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...sous vide chicken in reach in cooler,stored over 7 days. Stop sale issue.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants...sous vide chicken.
Handwash sink not accessible for employee use at all times...blocked by sushi rice containers at sushi station.. Employee removed
No plan review submitted and approved - sushi bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...establishment conducted ROP process sous vide chicken without HACCP plan.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 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.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed rubbed hands correctly
Employee washed hands with cold water. Employee washed hands with cold water then put gloves on and continue to prepare food Employee washed hands with warm water
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink Employee washed hands in handwash sink
Handwash sink not accessible for employee use at all times. Handwashing sink next to3Compartment sink blocked by Trolley Manager removed trolley from in front of handwash sink
Handwash sink used for purposes other than handwashing. Handwash sink next to 3Compartment sink used to store sanitizer buckets. Operator removed sanitizer buckets from handwash sink
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Dec 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food. manager replace new food with time marked and used other reach in cooler to serve customers.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided
Oct 7, 2024Warning 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 ▾
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....10 ppm. Operator set up triple sink to sanitize utensils.
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked pork belly, raw chicken above broth, raw chicken above vegetables at several reach in cooler. Employee properly stored.
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....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food. manager replace new food with time marked and used other reach in cooler to serve customers.
Toxic substance/chemical improperly stored....grout cleaner, fruits fly drains cleaner spray by the drink ice at bar. Employee removed those bottles.
No chemical test kit provided when using sanitizer at three-compartment sink /warewashing machine or wiping cloths. For Dishmachine chlorine, triple sink Quaternary ammonium.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided
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.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the True reach in cooler, curry sauce (47-50F - Cooling). The item was prepared yesterday at 4:00pm. The item was not prepped or portioned today. The item was discarded. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the True reach in cooler, curry sauce (47-50F - Cooling). The item was prepared yesterday at 4:00pm. The item was not prepped or portioned today. The item was discarded. See Stop Sale.
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offering poke bowls, sushi rolls and salmon carpacio not identifying raw items.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Dishwasher handled soiled equipment or utensils and then engaged in handling clean equipment or utensils, without washing hands. Dishwasher went to wash hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0PPM. Operator set of fresh sanitizer at 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in reach in cooler across from steam table. Cook reversed items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 48°F, octopus balls 48°F - 54°F, raw chicken 48°F, butter 48°F. All items kept in cooler at cook line for two hours. Not cooked or prepped today. Standing water at the bottom of the cooler. Cook placed all items in reach in cooler in kitchen Kimchi 64°F next to grill. Cook stated for less than 1 hour. Not cooked or prepped today. Cook placed into refrigerator to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bamboo shoots 112°F 2:00,; bamboo shoots 2:40 (94°F - Cooling). Left out on speed rack at room temperature cooked less than two hours ago. Cooked placed bamboo shoots in cooler to chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offering poke bowls, sushi rolls and salmon carpacio not identifying raw items.
Ceiling/ceiling tile shows damage or is in disrepair above bar, water leaking from ceiling.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator stated tuna was removed from freezer 4 hours ago at sushi bar. Sushi chef removed package.
Food stored on floor. Buckets of soy sauce stored on floor in prep area.
Standing water in bottom of reach-in-cooler at cook line
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.