Z RAMEN

Name: Z RAMEN
Address: 801 VILLAGE BLVD STE 307, WEST PALM BEACH, FL, 33409, US
Rating: 64.4

801 VILLAGE BLVD STE 307, WEST PALM BEACH, FL 33409

License #6019290

🍱 Japanese/Sushi ℹ️

64.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 16, 2026 · 13 findings · 8 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

Z RAMEN in WEST PALM BEACH currently holds an InspectFL Health Score of 64.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 48 total violations — 29 critical, 15 major, 4 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 17, 2024

The latest inspection on March 16, 2026 shows 13 observation rows: 8 critical, 5 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

Z RAMEN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[41-07-4] Container of medicine improperly stored. Allergy medicine stored on shelf above fliptop cooler Operator removed medicine
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from back door in kitchen then touched rice container; no handwash Employee washed hands
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their ear then grabbed bowls of ramen; no handwash Operator had employee wash hands and change bowls
[14-31-5] Nonfood-grade bags used in direct contact with food. Reach in cooler: cilantro in direct contact with thank you to go bag Operator removed product from bag
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw steak stored over cooked fish - not all products commercially packaged. Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw shell eggs stored over ready to eat meatballs and chicken Operator stored properly
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On small shelf in front of cook line: raw shell eggs (73F - Cold Holding) as per operator stored since 30minutes ago Operator moved into reach in cooler to quick chill
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On small shelf in front cook line: cooked chicken (109F - Hot Holding) as per operator stored since 30 minutes ago Operator moved product to wok to reheat to 170F
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cooked pork (109F at 2:30pm / 99F at 3:05- Cooling) as per operator since 30 minutes ago ; cooked chicken (110F at 2:30pm / 94F at 3:05 pm - Cooling) as per operator since 30 minutes ago At the current rate of cooling, the product will not cool down to 70F within a total of 2 hours Advised operator to move into freezer to quick chill
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator and advised operator to fill out form for cooked Tapioca pearls at front counter held at 4 hours
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to train employee hired more than 60 days

Disposition: Warning Issued
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front line; House made cooked tapioca boba (76F - Cooling). Operator stated cooling for 3 hours, did not reach 70F within 2 hours. See Stop Sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket/soiled dishes and utensils/garbage can/picked up garbage off floor and then handled clean and sanitized dishes/utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food preparation/serving utensils and placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm and properly sanitized utensils.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line; raw shell eggs (69F - Ambient Air Temperature Cold Holding). Operator stated held at room temperature 1 hour, moved to reach in cooler ambient air temperature 40F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front line; House made cooked tapioca boba (76F - Cooling). Operator stated cooling for 3 hours, did not reach 70F within 2 hours. See Stop Sale.
[31B-05-4] Paper towel dispenser at handwash sink in kitchen not working/unable to dispense paper towels. Operator repaired, dispensing paper towels.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw shell eggs under cooked, no consumer advisory. Printed, Operator posted.

Disposition: Warning Issued
[08B-37-4] Food stored in a prohibited area. At prep area; storage container of raw pork under drain line from hand wash sink. Operator moved raw pork.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork thawing at room temperature, advised Operator of proper thawing.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked beef (95F - Cooling 2:45pm); cooked chicken (115F - Cooling 2:45pm). Operator stated cooling more than 2 hours, stored in full, large bowls tightly wrapped in plastic, did not reach 70F within 2 hours. At front line; house made cooked tapioca boba (78F -Cooling 2:40pm). Operator stated cooling since 11:30am, at room temperature, did not reach 70F within 2 hours. See Stop Sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs for cooking and then handled clean utensils and plates to serve food without washing hands. Discussed with employee who then washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used visibly soiled wiping cloth to wipe hands and then began handling clean utensils and preparing food without washing hands. Discussed with employee who then washed hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled ready to eat dried seaweed with bare hands while placing as garnish on plate to be immediately served . Discussed with employee, employee then washed hands and put on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw beef stored over ready to eat sauce. Operator moved raw beef to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked beef (95F - Cooling 2:45pm); cooked chicken (115F - Cooling 2:45pm). Operator stated cooling more than 2 hours, stored in full, large bowls tightly wrapped in plastic, did not reach 70F within 2 hours. At front line; house made cooked tapioca boba (78F -Cooling 2:40pm). Operator stated cooling since 11:30am, at room temperature, did not reach 70F within 2 hours. See Stop Sale.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present engaged in food preparation/handling, no certified food service manager on duty. Certified food service manager arrived during inspection.

Disposition: Met Inspection Standards
[08B-60-4] Unpackaged food not protected from environmental sources of contamination during preparation. At kitchen; uncovered cooked chicken placed to cool on shelf directly under hand wash sink drain line. Operator moved chicken. Employee peeling boiled eggs next to hand wash sink directly under paper towel dispenser. Employee moved away from hand wash sink to continue preparation.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At kitchen; employee peeling boiled eggs with bare hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and put on gloves.
[14-31-5] Nonfood-grade bags used in direct contact with food. At reach in freezer; raw beef stored in direct contact with non-food grade plastic take out bag. Operator removed from bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shell eggs stored over washed bean sprouts and washed/cut onions. Operator moved raw shell eggs to lower shelf.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; rice noodles rehydrated in water (58F - Ambient Cooling 12:00pm/58F - Ambient Cooling 12:30pm). Operator stated rice noodles rehydrated 1 hour prior, cooling at room temperature, at this rate will not reach 41F within 4 hours, added ice. Cut cabbage (67F - Ambient Cooling 12:00pm/67F - Ambient Cooling 12:30pm). Operator stated cabbage was cut 1 hour prior, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store strainer. Operator removed.
[31B-03-4] No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.