Ramen Lab Eatery of Delray Beach
Last inspected: Feb 13, 2026
52
Score
Going back to 2022, Ramen Lab Eatery of Delray Beach has 11 inspections in the public record. The most recent visit was on Feb 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “dishmachine chlorine sanitizer not”, which has been cited two times.
Ramen Lab Eatery of Delray Beach's latest score of 52 falls below the Delray Beach average of 71. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
52
Oct 31, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - 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. **Repeat Violation**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed rubbed hands correctly **Corrected On-Site**
12A-17-4
High Priority - Employee washed hands with cold water. Employee washed hands with cold water then put gloves on and continue to prepare food Employee washed hands with warm water **Corrected On-Site**
12A-19-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink Employee washed hands in handwash sink **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to3Compartment sink blocked by Trolley Manager removed trolley from in front of handwash sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to 3Compartment sink used to store sanitizer buckets. Operator removed sanitizer buckets from handwash sink **Corrected On-Site**
31A-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
45
Dec 11, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. manager replace new food with time marked and used other reach in cooler to serve customers. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-12-11: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Tofu 48F, mushroom 50F, kimchi 49F, cooked chicken 47F, cooked pork belly 50F, raw shrimp 46F, raw chicken 47F, raw beef 49F, corn 50F , curry sauce 50F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours . Stop sale issue . Manager discarded food . **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours . **Warning** - From follow-up inspection 2024-12-11: Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Tofu 48F, mushroom 50F, kimchi 49F, cooked chicken 47F, cooked pork belly 50F, raw shrimp 46F, raw chicken 47F, raw beef 49F, corn 50F , curry sauce 50F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-11: All hand sink at kitchen **Admin Complaint**
31B-02-4
67
Oct 7, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked pork belly, raw chicken above broth , raw chicken above vegetables at several reach in cooler . Employee properly stored. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork belly 61F, cooked chicken wings 56F, tofu 57F, corn 55F, squiedball 62F, kimchi 61F, green mixed 61F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. manager replace new food with time marked and used other reach in cooler to serve customers. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored....grout cleaner, fruits fly drains cleaner spray by the drink ice at bar . Employee removed those bottles . **Corrected On-Site** **Warning**
41-10-4
High Priority - 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....10 ppm. Operator set up triple sink to sanitize utensils. **Warning**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink /warewashing machine or wiping cloths. For Dishmachine chlorine, triple sink Quaternary ammonium . **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
35
Feb 21, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the True reach in cooler, curry sauce (47-50F - Cooling). The item was prepared yesterday at 4:00pm. The item was not prepped or portioned today. The item was discarded. See Stop Sale.
03D-02-5
High Priority - 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 41 degrees Fahrenheit within 6 hours. In the True reach in cooler, curry sauce (47-50F - Cooling). The item was prepared yesterday at 4:00pm. The item was not prepped or portioned today. The item was discarded. See Stop Sale.
01B-02-5
74
Dec 1, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offering poke bowls, sushi rolls and salmon carpacio not identifying raw items. **Warning** - From follow-up inspection 2023-09-28: Not identified sushi roll and poke bowl **Time Extended**
02B-01-5
90
Sep 27, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 48°F, octopus balls 48°F - 54°F, raw chicken 48°F, butter 48°F. All items kept in cooler at cook line for two hours. Not cooked or prepped today. Standing water at the bottom of the cooler. Cook placed all items in reach in cooler in kitchen Kimchi 64°F next to grill. Cook stated for less than 1 hour. Not cooked or prepped today. Cook placed into refrigerator to chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in reach in cooler across from steam table. Cook reversed items. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0PPM. Operator set of fresh sanitizer at 200ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Dishwasher handled soiled equipment or utensils and then engaged in handling clean equipment or utensils, without washing hands. Dishwasher went to wash hands **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bamboo shoots 112°F 2:00, ; bamboo shoots 2:40 (94°F - Cooling). Left out on speed rack at room temperature cooked less than two hours ago. Cooked placed bamboo shoots in cooler to chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offering poke bowls, sushi rolls and salmon carpacio not identifying raw items. **Warning**
02B-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair above bar, water leaking from ceiling. **Warning**
36-32-5
Basic - Standing water in bottom of reach-in-cooler at cook line **Warning**
29-49-6
Basic - Food stored on floor. Buckets of soy sauce stored on floor in prep area. **Warning**
08B-38-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator stated tuna was removed from freezer 4 hours ago at sushi bar. Sushi chef removed package. **Corrected On-Site** **Warning**
06-09-1
37
Mar 17, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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/ - From follow-up inspection 2023-03-17: No CFM present, next unannounced **Time Extended**
53A-05-6
90
Dec 7, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at cook line rice (76-116F - Hot Holding). Operator discarded and made new rice. **Corrected On-Site**
03B-01-6
Basic - Employee eating in a food preparation or other restricted area. Observe bowl of rice and meat with fork in it at cook line. Operator removed. **Corrected On-Site**
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Frequently Asked Questions
When was Ramen Lab Eatery of Delray Beach last inspected?
The most recent health inspection at Ramen Lab Eatery of Delray Beach on file is from Feb 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ramen Lab Eatery of Delray Beach?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Ramen Lab Eatery of Delray Beach.
How does Ramen Lab Eatery of Delray Beach compare to other restaurants in Delray Beach?
Ramen Lab Eatery of Delray Beach most recently scored 52 out of 100, which is lower than the Delray Beach average of 71.
Has Ramen Lab Eatery of Delray Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Ramen Lab Eatery of Delray Beach have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ramen Lab Eatery of Delray Beach 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 Ramen Lab Eatery of Delray Beach inspected?
Based on the inspection history on file, Ramen Lab Eatery of Delray Beach is inspected around three times per year on average.
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