ZURU RAMEN BAR
119 W PALMETTO PARK RD STE 400, Boca Raton FL 33432 · 4074935157
Last inspected Jan 29, 2026 · 8 visits since August 2024
AUG 24
DEC 24
JUL 25
NOV 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw egg in reach in cooler in back kitchen Removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025072115 | Sep 2, 2025 | Oct 23, 2025 | $160 |
Inspection history
8 visits, newest first
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. In the reach in cooler, raw beef stored over unwashed cucumbers. The beef was moved to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the ramen make table, cooked eggs (56F - Cold Holding); sprouts (60F - Cold Holding). The items were placed on the make table less than 4 hours ago. The items were stored over stacked. The over stacked portion was removed to another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to the steamer baskets, cooked pork sauce (107F - Hot Holding). The item was placed there less than 4 hours ago. The item is being reheated to 165F to hot hold.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. The cook line hand sink was storing a soap bucket and the hand sink at the other end was storing equipment. All the items were removed
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks.
No soap provided at handwash sink. At the hand sink next to the ice machine
Sep 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink
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. Pork cooked cooled vacuum sealed held over two days Raw chicken vacuum sealed held over two days
Jul 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over donuts reach in cooler in back kitchen Raw beef over sprouts In reach in cooler end of prep area Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw egg in reach in cooler in back kitchen Removed
Handwash sink not accessible for employee use at all times. Oil boxes blocking hand sink near donut station
Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
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. Pork cooked cooled vacuum sealed held over two days Raw chicken vacuum sealed held over two days
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Call 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 ▾
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. Observed reduced oxygen packaged raw meat and sauces stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (58F - Cold Holding); raw sprouts (60F - Cold Holding); tofu (60F - Cold Holding); dumplings (58F - Cold Holding); octopus (58F - Cold Holding); raw chicken (58F - Cold Holding); in flip top coolers on cook line. Not prepped or portioned today. In unit less than four hours. Moved to other coolers.
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. Observed reduced oxygen packaged raw meat and sauces stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment.
Aug 22, 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 ▾
No probe thermometer provided to measure temperature of food products.
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.