Senshi Ramen: health inspection history

Oct 22, 2026 Cycle Inspection / Initial Inspection

• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 09BNot critical Thawing procedure improper.
• 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
• 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

Dec 9, 2025 Administrative Miscellaneous / Initial Inspection

No violations listed in this record.

May 6, 2025 Cycle Inspection / Re-inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Feb 7, 2025 Cycle Inspection / Initial Inspection

• 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 02BCritical Hot TCS food item not held at or above 140 °F.

Sep 5, 2024 Cycle Inspection / Re-inspection

• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

May 15, 2024 Cycle Inspection / Initial Inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.