RAMEN LAB EATERY

Name: RAMEN LAB EATERY
Address: 100 NE 2ND ST, BOCA RATON, FL, 33432, US
Rating: 82.1

100 NE 2ND ST, BOCA RATON, FL 33432

License #6012931

🍱 Japanese/Sushi ℹ️

82.1 Grade C / 100

Mixed Health Record

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Latest inspection

December 22, 2025 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RAMEN LAB EATERY in BOCA RATON currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 29 total violations — 14 critical, 11 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 12, 2024

The latest inspection on December 22, 2025 shows 4 observation rows: 2 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

RAMEN LAB EATERY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed soiled plate, placed it in triple sink, before handling pans filled with food to be placed in walk in. Without washing hands. Advised operator of proper hand washing procedures. Employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) in flip top cooler. Per operator item held out of temperature for approximately 1 hour. Item not prepared or portioned today. Advised operator to move item to walk in cooler or place on ice to bring to 41F. Operator did.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (52F - Cooling) at 1:05 since 12:00 58F at 1:38, at current rate item will not reach 41F with in 4 hours. Advised operator to move to cooler or place item on ice to bring temperature to 41F. Operator did.
[31A-01-4] No handwash sink located in vending machine area where employees service bulk food machines. On cook line hand washing sink used as a dump sink. Advised operator of proper use for handwashing sink. Operator removed food debris.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Removed from package
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs with gloves. Chef Handled squeeze bottles and wiped gloves on wiping cloth. Removed gloves and washed hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handling greens onions with barehands. Chef put gloves on without washing hands. Educated on site.
[09-01-4] 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. Chef handling greens onion with barehands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over noodles walk in cooler Removed
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice Time marked
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (115-123F - Hot Holding); on rack next to cook line. Out less than four hours. Operator placed in cooler to cool down.
[53A-05-6] 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/
[05-08-4] No probe thermometer provided to measure temperature of food products. Thermometers not turning on or functioning properly
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator