ZURU RAMEN & BOBA
4414 SW COLLEGE UNIT 1460, Ocala FL 34474 · 772-233-8368
Last inspected Aug 26, 2026 · 11 visits since November 2023
SEP 24
FEB 25
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. No written procedure available. Inspector provided written procedure to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine less than 10pm.
Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, raw chicken stored above container with cooked pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee handled dirty equipment with gloved hands, rinsed and immediately after handled cleaned equipment and food, no handwashing occurred between tasks.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 132F, pork 131F, items were cooked approximately 1.5hrs ago, Manager voluntarily discarded.
Handwash sink used for purposes other than handwashing. Handwashing sink at the front line used to dumped drinks. Also handwashing sinks on cook line used to rinsed dirty utensils.
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. For two male employees.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between reach in cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, rice scoop in 112F water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris and mold like substance.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. In walk-in cooler, raw chicken container stored above bag of carrots, also above raw beef, employee moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, boiled egg 47F, employee voluntarily discarded.
Handwash sink not accessible for employee use at all times. Handwash sink at the prep room blocked, also at the front counter blender cup and other containers inside hand sink, Employee moved all
Handwash sink used for purposes other than handwashing. At the cook line, Handwash sink used to rinse spoon.
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/ Four employees working with food, no manager on site.
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. For one female employee on-site.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at the cook line, employee moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above triple sink.
Food stored on floor. In walk-in freezer, cases of meat on floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife np Ethernet reach-in cooler and prep table, observed crevice heavily soiled with food residue.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 72F water, employee discarded the water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue.
Single-service articles improperly stored. Single service case (cups) stored on floor, manager moved off the floor.
Wet wiping cloth not stored in sanitizing solution between uses. At the cook line and prep area, multiple wet wiping cloth on prep tables, employee moved all to bucket.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the cook line, pork cooked 07/29/25 at 105F, also chicken at 94F. At the prep cooler, chicken broth prepared 07/29/25 at 48F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, pork cooked 07/29/25 at 105F, also chicken at 94F. At the prep cooler, chicken broth prepared 07/29/25 at 48F.
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. Male employee at the prep area cutting and handling cook pork with no gloves, inspector instructed to wash hands and use gloves. Also another male employee transferring cooked vegetables to a different container with bare Hans
Employee washed hands in a sink other than an approved handwash sink. Male employee at the prep area working with cook pork, rinsed hands in triple sink, inspector address situation, employee used handwash sink.
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. For one new male employee on site, employee signed agreement during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink above prep table, employee moved all.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, soup spoon in 79F water, also rice spoon in 84F water, Manager removed all spoons.
In-use wet wiping cloth/towel used under cutting board. Wet green cloth under in use cutting board, manager removed.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 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 the cook line, male employee touched cooked pork with bare hand, Manager addressed situation.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored above sauce, employee moved.
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/ At inspection time, five food employee no manager on site, manager arrived during inspection.
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, multiple containers with pork no date marked, per manager pork cooked 02/10-11/25.
Bowl or other container with no handle used to dispense food. Bowl no handle inside rice bin, Employee moved.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored above customers food, employee moved. Also at the front server area, employee moved all.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
Ice scoop handle in contact with ice. At the front counter area, ice scoop in direct contact with ice.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table, Employee moved to dish machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the server station opened employee drinks above customers food, employee moved all, also at the cook line, drink on prep table, no straw no lid, Employee discarded.
Single-service articles improperly stored. At the hallway, single service containers and lids stored in an unprotected/nonsecure area from customers.
Time/temperature control for safety food thawed in an improper manner. At the triple sink, beef at 56F, per employee beef was thawed with water, employee moved beef to cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. At the server station, unwashed pineapple, strawberries, limes and oranges stored above tea containers.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloth on prep tables at the front counter area, employe moved to sanitizer bucket.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 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. Chlorine 0 ppm, employee prime it and no sanitizer was dispensed. Employee set up triple sink with chlorine 50-100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw chicken above boiled eggs, Employee moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, observed eggs 49F and 59F, per employee eggs were cut at 2:00pm and placed above filling line of the container, Inspector instructed to moved eggs to the bottom of reach-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the front counter area, boba tea topping (dairy product) no date marked, employee dated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks, o lid no stars on prep tables, Employee moved all.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon I. 88F water, Employee discarded the water.
Single-service articles improperly stored. Multiple to go containers at the front counter and above cook line stored not inverted, employee inverted.
Wet wiping cloths stored in detergent and sanitizer mixed together. At the boba tea area, observed sanitizer solution mixed with soap, employee discarded and made a fresh solution.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed above the steam Bain Chicken (119F - Hot Holding); pork (125F - Hot holding). Manager advised that items had been cooked 45 minutes earlier. Manager instructed cook to heat to 165F
Handwash sink not accessible for employee use at all times. Observed jug in hand wash sink behind register. employee removed jug
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. Person in charge was not able to provide any proof of food handler training.
Spray bottle containing toxic substance not labeled. Observed two spray bottles not properly labeled with identifying contents ( disinfectant ), located under hand wash sink on cook line.
Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food (sugar and rice )
Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at sink behind register.
No copy of latest inspection report available. Observed last inspection not available,
Reuse of single-service or single-use articles. Observed single use milk container cut and used as a scoop.
Single-service articles improperly stored. Observed box of plastic cups stored on the floor under the front counter
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor across from pass through window.
Working containers of food removed from original container not identified by common name. Observed container of food removed ( sugar ) from original container not labelled with name of contents.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over pickles in walk-in cooler. Manager placed beef on bottom shelf.
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. No written procedure available. Inspector provided written procedure to operator.
Handwash sink used for purposes other than handwashing. Container in hand washing sink behind front counter. Manager removed container.
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 certified food food manager present with four employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink behind front counter. Manager provided hand towels.
Accumulation of debris inside warewashing machine. Dish machine across from back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line oven. Manager removed drink from prep table.
Food stored on floor. Cooking oil stored on floor in front of walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of cook line oven. Manager moved tongs to top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above oven. Back of oven on cook line.
Single-service articles improperly stored. To go cups stored on floor behind front counter. Manager placed cups on front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler behind front counter. Manager placed towel in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from pass through window on server side. Employee placed bucket on shelf.
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.