Zuru Ramen & Hibachi
Last inspected: Feb 23, 2026
64
Score
Inspectors have visited Zuru Ramen & Hibachi eight times, with records going back to 2023. The most recent report on file is from Feb 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
Across the inspection history, “food not stored at least 6 inches off of the floor” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 78, which Zuru Ramen & Hibachi's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
May 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line, **Warning** - From follow-up inspection 2025-05-19: **Time Extended**
14-09-4
95
May 9, 2025
Routine - Food
10 critical violations. 5 major violations. 8 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork kept cooling overnight at room temperature with temperature of 98F. **Warning**
03D-02-5
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 dish machine with 0 ppm. **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Trays not been sanitized . Inspector ask employee to sanitize Corrective Action Taken** **Corrective Action Taken** **Warning**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Towel covering salads located in reach in cooler by dry storage **Warning**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops in same shelve as noodles in reach in freezer. Raw salmon over noodles in walk in freezer **Repeat Violation** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked eggs stored over homemade sauce **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 stored over raw lobster in walk in cooler **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced pork kept in reach in cooler overnight with temperature of 49F . Boba kept in front counter for less than 4 hours Garlic oil kept in cook line for less than 4 hours with temperature of 60. Inspector provided printed copy of time control form and help operator filled . Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Goof off next to match at front counter . **Corrected On-Site** **Warning**
41-10-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu shows krab Rangoon with a C. Facility uses imitation crab. Operator fixed menus and is using the word Krab . **Corrected On-Site** **Warning**
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Salads stored inside hand sink located in front counter. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for chlorine . **Repeat Violation** **Warning**
16-37-1
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. NO proof for any employees ,operator had a printed copy and have employees sign . **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical spray bottle with red liquid no label **Warning**
41-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in soy sauce and sugar. Removed Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line, **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Blue cups located at front counter. Operator wash again . **Corrected On-Site** **Warning**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Syrup kept in front counter floor . **Corrected On-Site** **Warning**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water temperature of 72F **Repeat Violation** **Warning**
10-07-4
Basic - Reuse of single-service or single-use articles. Reusing vegetable boxes to add cut vegetables . **Warning**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. White foam cups not inverted **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on cutting board located on make table in cook line. **Warning**
21-12-4
9
Dec 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
67
Feb 2, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Children's medicine **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled .
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the walk in cooler
02C-03-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food not stored at least 6 inches off of the floor. Rice under the front counter **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Oil on the floor in the kitchen
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
36-27-5
52
Sep 8, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
70
Apr 27, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Zuru Ramen & Hibachi last inspected?
The most recent health inspection at Zuru Ramen & Hibachi on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Zuru Ramen & Hibachi?
Across the inspection record, “food not stored at least 6 inches off of the floor” has been cited two times, more than any other issue at Zuru Ramen & Hibachi.
How does Zuru Ramen & Hibachi compare to other restaurants in Kissimmee?
Zuru Ramen & Hibachi most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has Zuru Ramen & Hibachi's inspection record improved over time?
Yes. Recent inspections at Zuru Ramen & Hibachi have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zuru Ramen & Hibachi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Zuru Ramen & Hibachi inspected?
Based on the inspection history on file, Zuru Ramen & Hibachi is inspected around three times per year on average.
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