TOKEN RAMEN & KUNG FU TEA
10455 STELLING DR, Riverview FL 33578 · 813-373-6678
Last inspected Apr 2, 2026 · 8 visits since January 2024
MAR 24
MAR 24
AUG 24
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 touching cut lettuce with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025089960 | Dec 8, 2025 | Jan 13, 2026 | $160 |
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. 2 rice steamers blocking hand sink on hot line, operator moved them
Bowl or other container with no handle used to dispense food. In dry bins in dry storage area
Food not stored at least 6 inches off of the floor. In walk in freezer and walk-in in cooler
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. 2 dry bins with in dry storage area
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority7 Intermediate13 Basic
Show 25 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing, discussed to wash rinse and sanitize.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. Establishment open and operating.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles in walk in cooler, employee removed pork at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee wash cutting into unwashed mushrooms.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba 117 F in crock pot at front counter, manager turned up temperature.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Handwash sink not accessible for employee use at all times. Rice cooker blocking hand wash sink on cook line. Employee 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 4+ employees working with no certified food manager on site, manager arrived at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has a total of 10 employees and does not have proof of the food handler certifications.
No soap provided at handwash sink. At hand wash sink on cook line.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
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 items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed at time of inspection.
Food stored on floor. Sauce on floor in walk in cooler.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and reach in cooler on cook line.
Insect control device installed over food preparation area. Bug light over reach in cooler next to register.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Raw fruits/vegetables not washed prior to preparation. Observed employee wash cutting into unwashed mushrooms.
Time/temperature control for safety food thawed in an improper manner. Crab sticks thawing in standing water, employee placed in walk in cooler at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made sanitizer with soap and bleach, employee remade tested 100 ppm chlorine.
Working containers of food removed from original container not identified by common name. Container of flour not labeled.
Aug 23, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
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 touching cut lettuce with bare hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler in dry storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50 F, sprouts 44 F on counter, operator placed in reach in cooler at time of inspection.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator not able to provide food handler certifications.
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. No proof of reporting agreements.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
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 top of container of boba in dry storage.
Food stored on floor. Eggs on floor in walk in cooler. Oil on floor on cook line. Water bottles on floor next to walk in freezer.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler on cook line.
In-use tongs stored on equipment door handle between uses. Tongs handing in front of grill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line temped 86 F.
Insect control device installed over food preparation area. Bug light above boba cooler.
Single-service articles improperly stored. Box of plastic forks on floor next to front reach in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all handle first under menu screen.
Working containers of food removed from original container not identified by common name. Flour not labeled in dry storage next to mayonnaise. Powders not labeled at boba station.
Aug 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
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 touching cut lettuce with bare hands.
Raw animal food stored over or with unwashed produce. Raw pork over unwashed lettuce in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler in dry storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50 F, sprouts 44 F on counter, operator placed in reach in cooler at time of inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 200+ppm chlorine. Operator remade tested 100 ppm chlorine.
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.sent to operator at time of inspection.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator not able to provide food handler certifications.
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. No proof of reporting agreements.
Spray bottle containing toxic substance not labeled. Chemical spray bottle next to mop sink not labeled.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
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 top of container of boba in dry storage.
Food stored on floor. Eggs on floor in walk in cooler. Oil on floor on cook line. Water bottles on floor next to walk in freezer.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler on cook line.
In-use tongs stored on equipment door handle between uses. Tongs handing in front of grill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line temped 86 F.
Insect control device installed over food preparation area. Bug light above boba cooler.
Single-service articles improperly stored. Box of plastic forks on floor next to front reach in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all handle first under menu screen.
Working containers of food removed from original container not identified by common name. Flour not labeled in dry storage next to mayonnaise. Powders not labeled at boba station.
May 13, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba 117F, Chicken 99 F, sent operator time as a public health control form.
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. Sent to operator at time of inspection.
Manager or person in charge lacking proof of food manager certification. Meihua Chen.
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/ 6+ employees working with no food manager on site.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Employee with no hair restraint while engaging in food preparation. Observed employees cooking food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Container wet nesting above 3 Compartment Sink.
Food stored on floor. Container of eggs and sauces on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Mar 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dishes without sanitizing. Discussed with operator to wash rinse and sanitize dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 76 F, cut lettuce 74 F on counter, employee placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 80 F
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.
Handwash sink not accessible for employee use at all times. Dishes in handwash sink, employee removed at time of inspection.
Manager or person in charge lacking proof of food manager certification. Establishment on a warning from inspection completed on 3/14/2024. Callback due 5/13/2024.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment on a warning from inspection completed on 3/14/2024. Callback due 5/13/2024.
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. Establishment on a warning from inspection completed on 3/14/2024. Callback due 5/13/2024.
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.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Bowl or other container with no handle used to dispense food. Bowl with no handle in ice bucket. Operator removed bowl at time of inspection.
Clean, single-use gloves not handled in a sanitary manner. Glove left in flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and sunglasses above reach in cooler on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Broccoli and sauce on floor throughout kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and reach in cooler.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
Mar 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority8 Intermediate10 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 44 F, milk 48 F in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba 117F, Chicken 99 F, sent operator time as a public health control form.
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. Sent to operator at time of inspection.
Handwash sink not accessible for employee use at all times. Container in handwash sink, removed at time of inspection.
Manager or person in charge lacking proof of food manager certification. Meihua Chen.
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/ 6+ employees working with no food manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink. Operator replaced at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled near walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above reach in cooler.
Employee with no hair restraint while engaging in food preparation. Observed employees cooking food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Container wet nesting above 3 Compartment Sink.
Food stored on floor. Container of eggs and sauces on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and reach in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 77 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Reuse of single-service or single-use articles. It up bottle used to scoop rice.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed at time of inspection.
Jan 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from POS system.
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink across from the POS system.
Wet mop not stored in a manner to allow the mop to dry.
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.