Rama V Express

3335 Northlake Blvd Ste 10, Palm Beach Gardens, FL 33403 · Permanent Food Service · License 6023065

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
5 high priority (fixed on the spot), 5 basic (3 repeats)
-23
Complaint after follow-up on Aug 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score57

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

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salmon 42°F, Tuna 42°F, cream cheese 45°F Cold Holding , surimi 45°F Cold Holding in sushi case ; as per operator food not prepared or portioned today. Food out of temperature for approximately 1 hour; moved to different cooler Cooked chicken 42°F shrimp 40°F pork 40°F sprouts 40°F in cooler #1 at cook line
  Fixed on the spot
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 5 High priority
- 5 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  salmon (50°F - Cold Holding); surimi (52°F - Hot Holding); escolar (47°F - Cold Holding); cream cheese (52°F - Cold Holding)in sushi cooler at prep area in the kitchen; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in a different cooler ; sprouts (50°F - Cold Holding); cut pork (50°F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food put in ice ;
  Fixed on the spot
  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 - sushi rice; since 10:00 am; time marked;
  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 shrimp and fish over coconut milk in cooler #2 at cook line ; stored properly
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee coming from dry storage put gloves on and started to prepare food; manager educated ; employee washed hands;
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee leaving cook line, wiping gloved hands numerous times on the apron and returned to cook line and started to work with food; manager educated ; employee washed hands;
  Fixed on the spot
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit- sushi cooler and cooler #1 at cook line;
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner- white tuna thawing in three compartment sink at room temperature; cold water turned on;
  Fixed on the spotRepeat violation
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen packaging- salmon and tuna in walk-in cooler and sushi station cooler; as per operator fish thawing since last night ; fish no longer frozen; advised to remove from packaging
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F- multiple spatulas in water at 123°F; removed
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine- mold like substance and lime scale build up inside dishwasher
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.