In Ramen Asian Street Eatery
Last inspected: Jan 14, 2026
52
Score
Across the available record, In Ramen Asian Street Eatery has 11 inspections on file, the first dated 2022. The latest inspection on file is from Jan 14, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to three violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded three times.
Restaurants in Dania Beach average 80, so In Ramen Asian Street Eatery trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
52
Jul 8, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
64
Jan 28, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - 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. Noodles in cook line using Time as public health control without time marking. Operator placed time mark on noodles. Noodles held less than 4 hours ago in prep station. **Corrected On-Site**
03F-02-5
Intermediate - 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.
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on **Corrected On-Site**
13-03-4
Basic - Employee drinking in an open container in a food preparation or other restricted area. Operator moved to a designated area. **Corrected On-Site**
12B-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary next to liquor station. Operator moved to be remade **Corrective Action Taken**
21-08-4
Basic - Floor area(s) covered with standing water nside walk in cooler. **Repeat Violation**
36-22-4
Basic - Stored food not covered. Noodles in cook line, operator covered **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line on the right side. **Repeat Violation**
23-03-4
58
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024. License paid on line during inspection. License shows current and active at the end of inspection. Operator printed license **Corrected On-Site**
50-17-3
Intermediate - 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.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured behind front counter.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cookline.
23-03-4
Basic - Floor area(s) covered with standing water inside walk in cooler.
36-22-4
Basic - Cutting board has cut marks/ soiled and is no longer cleanable in ware washing area.
14-09-4
64
Sep 19, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - 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.
53B-13-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200pom quaternary. **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters in cook line.
23-03-4
78
Jun 3, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Aug 21, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
30
Apr 11, 2023
Routine - Food
No violations found.
100
Apr 10, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shelf above Stove- ; Cooked chicken (100-105F - Hot Holding). Per Manager food item in unit less than 4 hours. Manager reheated. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Cooked chicken (46-48F - Cold Holding); Cooked shrimp (46-47F - Cold Holding); Cooked Mushrooms (45-47F - Cold Holding). Per Manager food items in unit less than 4 Hours. Items not prepared nor portioned today. Observed gasket torn . Manager add ice to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of flour. Employee removed. **Corrected On-Site**
14-01-5
Basic - Container of salt stored on floor across from triple sink. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Gasket in lower reach in under flip top in kitchen torn and disrepair.
14-11-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection. **Corrected On-Site**
22-08-4
Basic - Working containers of food removed from original container not identified by common name. 1)Squeeze bottle of oil not labeled. 2) Container of flour not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
58
Jul 11, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit upper boiled eggs (56F -Cold Holding). Per employee eggs in unit 3.5 hrs. Eggs moved to lower cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - 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. Dishwasher began to handle clean dishes without washing hands and putting on new gloves. Stopped employee and reviewed proper procedures. Employee washed hands and put on gloves. **Corrected On-Site**
12A-13-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in containers of brown sugar and corn starch. Employee removed cups. **Corrected On-Site**
14-01-5
70
Frequently Asked Questions
When was In Ramen Asian Street Eatery last inspected?
The most recent health inspection at In Ramen Asian Street Eatery on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at In Ramen Asian Street Eatery?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at In Ramen Asian Street Eatery.
How does In Ramen Asian Street Eatery compare to other restaurants in Dania Beach?
In Ramen Asian Street Eatery most recently scored 52 out of 100, which is lower than the Dania Beach average of 80.
Has In Ramen Asian Street Eatery's inspection record improved over time?
No. Recent inspections at In Ramen Asian Street Eatery have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at In Ramen Asian Street Eatery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is In Ramen Asian Street Eatery inspected?
Based on the inspection history on file, In Ramen Asian Street Eatery is inspected around three times per year on average.
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