Ramen Lab
1880 N Congress Ave Ste 104, Boynton Beach, FL 33426 · Permanent Food Service · License 6020031
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection6 high priority (2 fixed by the Oct 2 follow-up, 4 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot)-26
- Administrative complaint on Oct 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top across from fryer: potato salad (50°F - Cold Holding); Kim chi (50°F - Cold Holding); cooked corn (52°F - Cold Holding); raw chicken (53°F - Cold Holding); cooked pork belly (54°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portions in half and ice down all products.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
hydrated noodles (82°F - Hot Holding) Observed on counter in back prep area. Per operator, out of temperature for approximately 1 hour. Operator placed product in freezer to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for sushi rice.
Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw salmon roll over seaweed salad at sushi cooler, raw chicken over fully cooked chicken at cook line flip top cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Hose connection at mop sink, no vacuum breaker present.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to chlorine sanitizer, 100ppm.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed glass rinser Discharge hose in hand wash sink at bar. Operator removed hose.
Fixed on the spot
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.