Zuru Ramen & Boba
Last inspected: Dec 11, 2025
33
Score
The health department has logged 10 inspections at Zuru Ramen & Boba, the earliest from 2023. The newest entry in the record is dated Dec 11, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around seven violations each.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged four times.
The city-wide average sits at 78, which Zuru Ramen & Boba's 33 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
4
Major latest
8
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, boiled egg 47F, employee voluntarily discarded. **Corrected On-Site**
03A-02-5
Intermediate - 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 **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At the cook line, Handwash sink used to rinse spoon.
31A-11-4
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/ Four employees working with food, no manager on site.
53A-05-6
Intermediate - 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.
53B-02-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above triple sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In walk-in freezer, cases of meat on floor.
08B-38-4
Basic - 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.
10-17-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue.
22-08-4
Basic - Single-service articles improperly stored. Single service case (cups) stored on floor, manager moved off the floor. **Corrected On-Site**
25-05-4
Basic - 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. **Corrected On-Site**
21-12-4
33
Aug 12, 2025
Routine - Food
No violations found.
100
Jul 30, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Warning**
01B-36-5
High Priority - 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 **Repeat Violation** **Admin Complaint**
09-01-4
Intermediate - 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. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - 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. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink above prep table, employee moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink. **Repeat Violation**
24-08-4
Basic - 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. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet green cloth under in use cutting board, manager removed. **Corrected On-Site**
21-04-4
41
Feb 12, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
37
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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. Chlorine 0 ppm, employee prime it and no sanitizer was dispensed. Employee set up triple sink with chlorine 50-100ppm**Warning** **Warning**
22-41-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrective Action Taken**
10-07-4
Basic - Single-service articles improperly stored. Multiple to go containers at the front counter and above cook line stored not inverted, employee inverted. **Corrected On-Site**
25-05-4
Basic - 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. **Corrected On-Site**
21-03-4
47
May 21, 2024
Routine - Food
No violations found.
100
Mar 14, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Nov 7, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
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/. No certified food food manager present with four employees working.
53A-05-6
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand washing sink behind front counter. Manager removed container. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Cooking oil stored on floor in front of walk-in freezer.
08B-38-4
Basic - Accumulation of debris inside warewashing machine. Dish machine across from back door.
16-03-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above oven. Back of oven on cook line.
23-03-4
Basic - Single-service articles improperly stored. To go cups stored on floor behind front counter. Manager placed cups on front counter. **Corrected On-Site**
25-05-4
Basic - 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. **Corrected On-Site**
21-12-4
Basic - 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. **Corrected On-Site**
21-38-4
39
Jan 26, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Zuru Ramen & Boba last inspected?
The most recent health inspection at Zuru Ramen & Boba on file is from Dec 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Zuru Ramen & Boba?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Zuru Ramen & Boba.
How does Zuru Ramen & Boba compare to other restaurants in Ocala?
Zuru Ramen & Boba most recently scored 33 out of 100, which is lower than the Ocala average of 78.
Has Zuru Ramen & Boba's inspection record improved over time?
Results have been roughly steady. Inspections at Zuru Ramen & Boba have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Zuru Ramen & Boba 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 Zuru Ramen & Boba inspected?
Based on the inspection history on file, Zuru Ramen & Boba is inspected around three times per year on average.
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