Ramen Lab Eatery West Boca

20449 SR 7 Unit A5, Boca Raton, FL 33498 · Permanent Food Service · License 6022751

Official report

out of 100

Grade B

Safety score 85 of 100

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

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
3 high priority (fixed on the spot), 1 intermediate, 3 basic
-15
Safety score85

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov42026

Complaint inspection

7 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer by ice machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Right flip top: tofu (48°F - Cold Holding); butter (48°F - Cold Holding); left flip top: raw beef (53°F - Cold Holding); raw chicken (51°F - Cold Holding) not prepped or portioned today. Per operator, items were moved from walk in cooler approximately 3 hours ago. Employee iced products to chill.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less. raw whole shell eggs (65°F - Cold Holding) stored overstacked in left kitchen flip top cooler.
  Per operator items were moved from walk in cooler approximately 3 hours ago. Operator moved to below reach in to chill.
  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 chicken cutlets stored over containers of ready to sauce in walk in cooler. Operator reorganized.
  Fixed on the spot
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Restroom handwashing sinks max 78°F water.
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice spoon in 85°F at rice warmer. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer by ice machine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct12026C74Routine inspection12 violations, 5 high priority No follow-up needed

First visitOct 1, 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:
- 5 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Walk in freezer - raw chicken stored over ready to eat cooked potatoes (French fries). Operator stored all items properly.
  Fixed on the spot
  Left Cookline flip top - Raw shrimp stored over/not properly separated from ready-to-eat edamame beans and dough.
  Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dish and then picked customer order without washing hands.
  Reviewed proper procedures and employee washed hands.
  Fixed on the spot
  Employee switched from working with raw food to ready-to-eat food without washing hands.
  Cook handled ramen eggs (not fully cooked raw shell eggs) then changed gloves and handled ready to eat ramen without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing after split - before hose.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Ramen eggs - per operator not fully cooked. Reviewed menu updating with operator. Operator began updating menus during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary.
Basic5
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Cookline - Left flip top - scoop handle in raw chicken. Operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Dry storage - Bowls in bulk containers of rice and sugar. Operator removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Cookline cutting boards.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Left Cookline flip top. Operator removed water during inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Kitchen - Ceiling tiles and AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.