SAMURAI HIBACHI AND RAMEN
2606 SW 19 AVE RD STE 103, Ocala FL 34471 · 352.456.7782
Last inspected Mar 31, 2026 · 8 visits since August 2023
AUG 23
JAN 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, marinara sauce 130F, Manager moved to microwave to reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021027965 | Jun 14, 2021 | Jul 14, 2021 | $800 |
| 5--2021017117 | Mar 30, 2021 | May 17, 2021 | $400 |
Inspection history
8 visits, newest first
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went ringing in orders put on gloves to prepare salads without washing hands. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over bamboo shoots and bean sprouts in reach-in cooler across from cook line. Manager placed pork on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: pork (49F - Cold Holding). Manager stated pork placed in cooler one hour prior to temperature being taken. Manager moved pork to inside of cooler to reduce temperature to 41F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.
Show the remaining 14 findings ▾
Handwash sink used for purposes other than handwashing. Case of plastic wrap stored in dish area hand washing sink. Manager removed plastic wrap during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Records/documents for required employee training do not contain all of the required information. Three training records missing completion date, expiration date and managers certification number.
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 duty missing training certificate.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from rolling bin. Manager removed bowl from rolling bin.
Cardboard used to line nonfood-contact shelves. Cardboard on bottom shelf of prep table next to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table above bins of flour. Manager moved bins of flour to another area of kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in kitchen across from three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle next to cook line. Manager placed tongs on grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Push handle for ice dispenser of wait station soda machine soiled with mold-like substance.
Silverware/utensils dried with a towel/cloth. Employee wiping clean silverware with wiping cloth in kitchen area.
Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature on cook line. Manager moved fish to walk-in cooler to continue thawing.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on reach-in cooler from cook line.
Working containers of food removed from original container not identified by common name. Food container on shelf across from dish machine.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon stored over ready to eat Krab in walk-in freezer. Manager placed krab on top shelf.
Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink next to cook line. Manager removed steel wool during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
Records/documents for required employee training do not contain all of the required information. Date of completion, date of expiration, manager certification number and date of birth missing from certificates.
Accumulation of debris inside warewashing machine. Dish machine in back of kitchen.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from bin in back of kitchen. Manager removed bowl during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from cook line. Manager removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Bowls stored above three compartment sink.
Food stored on floor. Plastic containers of Sprite stored on floor in dry storage area across from kitchen. Manager placed Sprite on shelf.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line cart handles. Manager placed tongs on cook line grill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in 71F water underneath cook line grill. Manager placed spatulas on grill during inspection.
Missing drain plug at dumpster. Dumpster across from building.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
Mar 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips three-compartment sink (chlorine)
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents (sanitizer).
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Near back door, observed raw shrimp stored above cooked chicken wings portion bags, Manager moved and stored food properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line on double containers, corn 122F, sausage 126-110F, manager moved to microwave to reheated to: sausage 192F, corn 187F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled, Manager moved to triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit for chlorine and quaternary ammonium
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the pizza station, manager 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. No documents available at inspection time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, observed two containers of wings no date marked, per manager wings cooked 01/14/24
Ice buildup in reach-in cooler. Pizza cooler with ice buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with mold like substance, also exterior of cooking and Cold holding equipment
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the front line heavily soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the front line with standing water b
Time/temperature control for safety food thawed in an improper manner. Inside triple sink, raw shrimp no running water, manager turned on water.
Working containers of food removed from original container not identified by common name. At the dry storage area, observed flour, sugar and seasoning not labeled, Manager labeled all.
Nov 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 12, 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 ▾
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 document available at inspection time.
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw ground beef container above dressing containers, manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, slaw 45F, cut tomato 49F, crab 48F, cheese 45F, shrimp 49F, mozzarella cheese 45F, items were moved to freezer, items in plastic uncovered container and cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, marinara sauce 130F, Manager moved to microwave to reheated to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no backflow preventer installed at the non chemical side of the splitter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary ammonium
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 document available at inspection time.
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 line, chicken wing containers no date marked, also, in walk-in cooler, marinara sauce, sausage and chicken wings no date marked, per manager items were cooked/prepared on 08/20/2022.
Spray bottle containing toxic substance not labeled. At the cash register, spray bottle under counter not labeled, manager discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and reach-in cooler cutting boards, manager discarded all.
Floor area(s) covered with standing water. At the front line in front of reach-in cooler and fryers
Food storage container/container lid cracked or broken. Multiple containers and lids cracked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled also with mold like substance. At the front line, exterior of microwave heavily soiled and cooler handles
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the the front line area heavily soiled, also shelves. Also, interior of microwave soiled.
Single-service articles not stored inverted or protected from contamination. Lids at the front line customers area not inverted, manager inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the front line.
Wiping cloth sanitizing solution stored on the floor. At the register area, manager moved off the floor.
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.