Zuru Ramen Bar
Last inspected: Jan 29, 2026
100
Score
Across the available record, Zuru Ramen Bar has eight inspections on file, the first dated 2024. The newest entry in the record is dated Jan 29, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Boca Raton restaurant scores 74. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Corrected On-Site**
08A-04-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks.
31B-02-4
Intermediate - No soap provided at handwash sink. At the hand sink next to the ice machine
31B-03-4
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
37
Sep 2, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink **Warning** - From follow-up inspection 2025-09-02: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-09-02: Pork cooked cooled vacuum sealed held over two days Chicken cooked cooler sealed held over two days **Admin Complaint**
03G-50-1
82
Jul 2, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - 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 **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Oil boxes blocking hand sink near donut station **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Intermediate - 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 **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
47
Feb 3, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
03G-50-1
90
Dec 2, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Warning**
03G-50-1
78
Aug 22, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
90
Frequently Asked Questions
When was Zuru Ramen Bar last inspected?
The most recent health inspection at Zuru Ramen Bar on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Zuru Ramen Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Zuru Ramen Bar.
How does Zuru Ramen Bar compare to other restaurants in Boca Raton?
Zuru Ramen Bar most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Zuru Ramen Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Zuru Ramen Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Zuru Ramen Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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