MIKU RAMEN & KUNG FU TEA
5914 PROVIDENCE RD, Riverview FL 33578 · 813-523-6661
Last inspected Feb 23, 2026 · 7 visits since September 2023
JAN 24
AUG 24
MAY 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49 F, chicken 49 F in walk in cooler, operator placed on ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pork 45 F in reach in cooler, manager placed in walk in cooler.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can, removed at time of inspection.
Carbon dioxide tanks not adequately secured.
Clean, single-use gloves not handled in a sanitary manner. Used gloves left on prep table.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelf.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut leafy greens.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled.
Sep 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink not accessible for employee use at all times. Utensil in handwash sink and garbage can in front of handwash sink, employee removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in bar walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Food stored on floor. Sauces on floor in walk in cooler, employee removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut lettuce.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm chlorine.
Working containers of food removed from original container not identified by common name. Container of flour not labeled, employee labeled at time of inspection.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection.
Handwash sink used for purposes other than handwashing. Observed sanitation bucket with towels in hand wash sink in server isle. Operator had employee move bucket during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment and table. Employee removed during inspection
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle in raw chicken at time of inspection. Operator removed tongs and replaced with new tongs during inspection.
Aug 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves for food prep without washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw salmon then touch clean container without changing gloves and washing hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter.
Handwash sink used for purposes other than handwashing. Strainer in handwash sink next to prep sink, operator removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line, operator replaced at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for boba held on time.
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. Operator provided 3 food handler certifications.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine.
Carbon dioxide tanks not adequately secured. At bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above 3 compartment sink.
Duct tape used to repair nonfood-contact surface. Tape on rice cooker.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee bike next to dry storage.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken and beef in reach in cooler on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 85 F, operator emptied water at time of inspection.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sinks in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over wine bottles in dry storage.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100 ppm.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49 F, chicken 49 F in walk in cooler, operator placed on ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed strainer in handwash sink next to prep sink, operator removed at time of inspection.
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/ Observed 5+ employees working with no food manager on site.
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. Operator provided 2 food handler certifications.
Spray bottle containing toxic substance not labeled. Spray bottles not labeled throughout kitchen.
Carbon dioxide tanks not adequately secured. At bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed.
In-use tongs stored on equipment door handle between uses. Tongs on cart handle, employee removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in beef, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 85 F, operator emptied water at time of inspection.
No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Unclean building components, attachments or fixtures. Hood.
Working containers of food removed from original container not identified by common name. Coconut and milk powder not labeled at bar.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Strainer in handwash sink next to prep sink.
Nonfood-grade basting brush used in food. Meat in grocery bags in reach in freezer.
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. Manager provided one food handler certification.
Carbon dioxide tanks not adequately secured. At bar.
Food stored on floor. Soy sauce on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasonings.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons above reach in cooler.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority5 Intermediate12 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee eating then put on gloves without washing hands. Discussed proper hand washing procedure.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs then grab a clean plate without changing gloves.
Handwash sink not accessible for employee use at all times. Strainer in handwash sink next to prep sink.
Manager or person in charge lacking proof of food manager certification. Lin Wang.
Nonfood-grade basting brush used in food. Meat in grocery bags in reach in freezer.
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. Manager provided one food handler certification.
Spray bottle containing toxic substance not labeled. Employee labeled at time of inspection.
Carbon dioxide tanks not adequately secured. At bar.
Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket above single service items.
Food stored on floor. Soy sauce on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasonings.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 88 F next to grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler across from grill.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting green onions without washing.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons above reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.