ZURU RAMEN & BOBA

Name: ZURU RAMEN & BOBA
Address: 4414 SW COLLEGE UNIT 1460, OCALA, FL, 34474, US
Rating: 91.4

4414 SW COLLEGE UNIT 1460, OCALA, FL 34474

License #5203202

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.4 Grade B / 100

Solid Health Score

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Quick take

ZURU RAMEN & BOBA in OCALA currently holds an InspectFL Health Score of 91.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 24 total violations — 5 critical, 6 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

August 12, 2025

The latest inspection on December 11, 2025 shows 14 observation rows: 2 critical, 4 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 72F water, employee discarded the water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the cook line and prep area, multiple wet wiping cloth on prep tables, employee moved all to bucket.
[31A-11-4] Handwash sink used for purposes other than handwashing. At the cook line, Handwash sink used to rinse spoon.
[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/ Four employees working with food, no manager on site.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at the cook line, employee moved.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above triple sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee on-site.
[08B-38-4] Food stored on floor. In walk-in freezer, cases of meat on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, boiled egg 47F, employee voluntarily discarded.
[25-05-4] Single-service articles improperly stored. Single service case (cups) stored on floor, manager moved off the floor.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the prep room blocked , also at the front counter blender cup and other containers inside hand sink, Employee moved all
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife np Ethernet reach-in cooler and prep table, observed crevice heavily soiled with food residue.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk-in cooler, raw chicken container stored above bag of carrots, also above raw beef, employee moved and stored properly.

Disposition: Administrative complaint recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, pork cooked 07/29/25 at 105F, also chicken at 94F. At the prep cooler, chicken broth prepared 07/29/25 at 48F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet green cloth under in use cutting board, manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Male employee at the prep area working with cook pork, rinsed hands in triple sink, inspector address situation, employee used handwash sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new male employee on site, employee signed agreement during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, soup spoon in 79F water, also rice spoon in 84F water, Manager removed all spoons.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the cook line, pork cooked 07/29/25 at 105F, also chicken at 94F. At the prep cooler, chicken broth prepared 07/29/25 at 48F.
[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. Male employee at the prep area cutting and handling cook pork with no gloves, inspector instructed to wash hands and use gloves. Also another male employee transferring cooked vegetables to a different container with bare Hans
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink above prep table, employee moved all.

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