Ja Ramen and Curry

24065 Peachland Blvd Unit 103, Port Charlotte, FL 33954 · Permanent Food Service · License 1801982

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Aug 13, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
2 high priority (fixed on the spot, 1 repeat), 11 basic (6 repeats); basic violations cost 12 at most
-20
Administrative complaint on Aug 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score60

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

13 violations found

First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken and raw egg wash stored over cooked chicken and pork dumplings in the reach in cooler at the entrance to the kitchen. Observed raw shell eggs stored over dumpling sauce in the walk in cooler. The operator properly stored the raw meats.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed an employee wearing gloves handle raw pork then handle a clean dry wiping cloth which was placed on a cutting surface without changing gloves. The employee placed the wiping cloth in laundry. The employee was educated on when to change gloves.
  Fixed on the spot
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork thawing at room temperature in the kitchen. The operator turned on cold running water over the pork.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a box of raw shell eggs stored on the floor in the walk in cooler. Observed a box of dry curry mix stored on the floor in the kitchen storage area. The operator properly stored the raw eggs.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed the ice scoop stored on the top surface of the ice machine that is soiled with an accumulation of dust. The operator removed the ice scoop for cleaning.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an opened employee beverage stored on a shelf with clean equipment. The employee properly stored the beverage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic bowl with no handle used as a scoop for flour in the kitchen. The operator removed the bowl from the flour.
  Fixed on the spotRepeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed soup spoons stored with the food contact surface up behind the front counter. The operator properly stored the spoons.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed a box of styrofoam cups stored on the floor near the self-service soda machine. Observed boxes of plastic to go containers stored on the floor in the hallway in front of the restrooms.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees behind the front counter.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed an employee cell phone stored on a shelf with clean equipment in the kitchen. The employee properly stored the cell phone.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed the license on display expired 12/2025.
- Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured in the bag in box soda storage area.
  Repeat 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.