Z RAMEN
801 VILLAGE BLVD STE 307, West Palm Beach FL 33409
Last inspected Mar 16, 2026 · 8 visits since December 2023
APR 24
SEP 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035148 | Mar 16, 2026 | Jun 10, 2026 | $600 |
| 2--2025076258 | Sep 15, 2025 | Nov 3, 2025 | $600 |
| 2--2025032807 | Mar 13, 2025 | May 14, 2025 | $800 |
| 2--2024067360 | Sep 16, 2024 | Mar 3, 2025 | $400 |
| 2--2022004923 | Dec 21, 2021 | Aug 19, 2022 | $560 |
| 2--2021055594 | Oct 21, 2021 | Jan 6, 2022 | $200 |
Inspection history
8 visits, newest first
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority5 Intermediate0 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. Allergy medicine stored on shelf above fliptop cooler Operator removed medicine
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from back door in kitchen then touched rice container; no handwash Employee washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their ear then grabbed bowls of ramen; no handwash Operator had employee wash hands and change bowls
Nonfood-grade bags used in direct contact with food. Reach in cooler: cilantro in direct contact with thank you to go bag Operator removed product from bag
Show the remaining 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw steak stored over cooked fish - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw shell eggs stored over ready to eat meatballs and chicken Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On small shelf in front of cook line: raw shell eggs (73F - Cold Holding) as per operator stored since 30minutes ago Operator moved into reach in cooler to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On small shelf in front cook line: cooked chicken (109F - Hot Holding) as per operator stored since 30 minutes ago Operator moved product to wok to reheat to 170F
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 poster to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cooked pork (109F at 2:30pm / 99F at 3:05- Cooling) as per operator since 30 minutes ago; cooked chicken (110F at 2:30pm / 94F at 3:05 pm - Cooling) as per operator since 30 minutes ago At the current rate of cooling, the product will not cool down to 70F within a total of 2 hours Advised operator to move into freezer to quick chill
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator and advised operator to fill out form for cooked Tapioca pearls at front counter held at 4 hours
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to train employee hired more than 60 days
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on hat, walked into kitchen, put on gloves at cook line and began to handle clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from table, scraping into garbage and placing in tub then handled clean cups and ice scoop while preparing drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At shelves across from upright stainless reach in cooler/reach in freezer; raw shell eggs (71F - Ambient Air Temperature/Cold Holding). Operator stated not prepared or portioned, held in commercially sealed cases on shelves at room temperature for less than 1 hour. Operator moved to reach in cooler, ambient air temperature 40F.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At front line; house made cooked tapioca boba held at room temperature with time marking. Operator stated held using time as a public health control, no written procedures. Provided form to Operator.
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front line; House made cooked tapioca boba (76F - Cooling). Operator stated cooling for 3 hours, did not reach 70F within 2 hours. See Stop Sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket/soiled dishes and utensils/garbage can/picked up garbage off floor and then handled clean and sanitized dishes/utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food preparation/serving utensils and placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm and properly sanitized utensils.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line; raw shell eggs (69F - Ambient Air Temperature Cold Holding). Operator stated held at room temperature 1 hour, moved to reach in cooler ambient air temperature 40F.
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 70 degrees Fahrenheit within 2 hours. At front line; House made cooked tapioca boba (76F - Cooling). Operator stated cooling for 3 hours, did not reach 70F within 2 hours. See Stop Sale.
Paper towel dispenser at handwash sink in kitchen not working/unable to dispense paper towels. Operator repaired, dispensing paper towels.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw shell eggs under cooked, no consumer advisory. Printed, Operator posted.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked beef (95F - Cooling 2:45pm); cooked chicken (115F - Cooling 2:45pm). Operator stated cooling more than 2 hours, stored in full, large bowls tightly wrapped in plastic, did not reach 70F within 2 hours. At front line; house made cooked tapioca boba (78F -Cooling 2:40pm). Operator stated cooling since 11:30am, at room temperature, did not reach 70F within 2 hours. See Stop Sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs for cooking and then handled clean utensils and plates to serve food without washing hands. Discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used visibly soiled wiping cloth to wipe hands and then began handling clean utensils and preparing food without washing hands. Discussed with employee who then washed hands.
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. Employee handled ready to eat dried seaweed with bare hands while placing as garnish on plate to be immediately served. Discussed with employee, employee then washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw beef stored over ready to eat sauce. Operator moved raw beef to bottom shelf.
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 70 degrees Fahrenheit within 2 hours. At prep area; cooked beef (95F - Cooling 2:45pm); cooked chicken (115F - Cooling 2:45pm). Operator stated cooling more than 2 hours, stored in full, large bowls tightly wrapped in plastic, did not reach 70F within 2 hours. At front line; house made cooked tapioca boba (78F -Cooling 2:40pm). Operator stated cooling since 11:30am, at room temperature, did not reach 70F within 2 hours. See Stop Sale.
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/ 4 employees present engaged in food preparation/handling, no certified food service manager on duty. Certified food service manager arrived during inspection.
Food stored in a prohibited area. At prep area; storage container of raw pork under drain line from hand wash sink. Operator moved raw pork.
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing at room temperature, advised Operator of proper thawing.
Apr 15, 2024Inspection 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 ▾
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. At kitchen; employee peeling boiled eggs with bare hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and put on gloves.
Nonfood-grade bags used in direct contact with food. At reach in freezer; raw beef stored in direct contact with non-food grade plastic take out bag. Operator removed from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shell eggs stored over washed bean sprouts and washed/cut onions. Operator moved raw shell eggs to lower shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; rice noodles rehydrated in water (58F - Ambient Cooling 12:00pm/58F - Ambient Cooling 12:30pm). Operator stated rice noodles rehydrated 1 hour prior, cooling at room temperature, at this rate will not reach 41F within 4 hours, added ice. Cut cabbage (67F - Ambient Cooling 12:00pm/67F - Ambient Cooling 12:30pm). Operator stated cabbage was cut 1 hour prior, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in cooler.
Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store strainer. Operator removed.
No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.
Unpackaged food not protected from environmental sources of contamination during preparation. At kitchen; uncovered cooked chicken placed to cool on shelf directly under hand wash sink drain line. Operator moved chicken. Employee peeling boiled eggs next to hand wash sink directly under paper towel dispenser. Employee moved away from hand wash sink to continue preparation.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door upright stainless reach in freezer; 1/3 pan with lid of raw chicken stored over ready to eat dumplings. Operator moved raw chicken to bottom shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen shelves next to cook line; raw shell eggs (62°F Ambient Air- Cold Holding). Operator stated not prepared or portioned today, being held at room temperature for less than 1 hour, returned to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen shelves next to cook line; cooked beef (53°F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature less than 1 hour, returned to reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker.
No probe thermometer provided to measure temperature of food products. No probe thermometer 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 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. Provided employee reporting agreement.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front line ice machine; accumulation of black/green mold-like substance in the interior.
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.