Zuru Ramen and Poke

8001 S Orange Blossom Trl, Kiosk Unit FC14, Orlando, FL 32809 · Permanent Food Service · License 5815392

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 5 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
5 high priority (2 fixed by the Oct 5 follow-up, 3 fixed on the spot), 8 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Oct22026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
Official report, on the Florida DBPR website
First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Fried Chicken 124°F in fry basket. Less than 4hrs per operator. Operator voluntarily discarded
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -udon noodles (46°F - Cold Holding) in prep cooler above fill line in pan . Less than 4hrs per operator. Operator put on ice for temperature recovery -tuna (45°F - Cold Holding); shrimp (46°F - Cold Holding). Operator put in other cooler for temperature recovery
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -Fried Chicken 124°F in fry basket. Less than 4hrs per operator. Operator voluntarily discarded
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw tuna over pork sauce in cooler. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Spring mix lon paper towels.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Milk tea flavors Standing water. Operator labeled
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Bagged onions in storage area. Removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle in sugar. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In sugar. Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Standing water on floor in front of cooler at front counter
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Handsink in kitchen draining very slow
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.