Oh Ramen & Tea

2994 W New Haven Ave, West Melbourne, FL 32904 · Permanent Food Service · License 1506937

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
2 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

12 violations found

First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 2 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw chicken over unwashed produce in four door reach in cooler, educated operator and he moved down to bottom.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over ready to eat sauce in four door reach in cooler, educated operator he moved eggs over chicken.
  Fixed on the spotRepeat violation
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: 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 opened for more than 24 hours not dated, operator dated.
  Repeat violation
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Fried chicken and cut cabbage being held using time as a public health control, operator doesn't have written plan. Provided operator with written time plan to fill out and keep on premises.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Meat slicer soiled with food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Front hand washing sink being used to hold drink mixer cups. Educated front counter employee and she moved to dump sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Sarina expired Aug 2026.
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in 86f water, explained to operator he discarded water.
  Fixed on the spot
  In-use knife/knives stored in plastic containers on side of make table, both sides.
  Both soiled with food debris, educated operator to clean them by wash, rinse, sanitize every four hours.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container used to scoop bread crumbs, operator discarded.
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Plastic container cases x2 stored on floor in back storage, operator moved to shelf.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Leaned up against the make table, operator hung it.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.