TOKEN RAMEN & TEA
2224 WESTERN WAY STE D, Winter Garden FL 34787 · 407-347-1668
Last inspected May 1, 2026 · 5 visits since April 2025
APR 25
AUG 25
APR 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked wing (62F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Bamboo bowls used for the preparation of food in direct contact with food.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 97f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under rice cookers Hood filter
Show the remaining 2 findings ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over miso base walk in cooler Unwashed orange over prepared salads located in kitchen tallboy
shelves under grill with rust that has pitted the surface.
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 9 high priority.
9 High priority3 Intermediate18 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours per operator from yesterday cooked wing (62F - Cooling)
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rinsed bowl in prep sink and put back in service
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken next to raw pork walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked wing (62F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer cooked chicken (60F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sprouts
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice under 2 hours 143°f 180°f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. tapioca (124F - Hot Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sealed containers
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked boiled eggs operator added to menu
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork
Bamboo bowls used for the preparation of food in direct contact with food.
Bowl or other container with no handle used to dispense food in corn starch
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish area and ice baskets
Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on top of soiled plastic bag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
In-use tongs stored on equipment door handle between uses Located on crash cart
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 97°f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under rice cookers Hood filter
Raw fruits/vegetables not washed prior to preparation. Mushrooms
Reuse of single-service or single-use articles. Rice net
Soiled dry wiping cloth in use on crash cart
Stored food not covered walk in freezer
Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over miso base walk in cooler Unwashed orange over prepared salads located in kitchen tallboy
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
shelves under grill with rust that has pitted the surface.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unwashed vegetables stored with ready-to-eat carrots in walk in cooler.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority7 Intermediate14 Basic
Show 26 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chorine,0 ppm.Afterwards,100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to vegetables in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Bean sprouts,47 f,noodles,61 f held less than four hours at room temperature.Advised operator to use time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Tapioca,115 f held less than four hours.Advised operator to use time as a public health control.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink and by ice machine area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Slicer is soiled.
Handwash sink not accessible for employee use at all times.Trash can.
Handwash sink used for purposes other than handwashing.Pot in handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken,chicken stock base.
Bowl or other container with no handle used to dispense food.Corn starch.
Clean utensils not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor.Buckets of soya sauce in kitchen.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Potato starch.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill has a residue build up.Residue build on stove and hood filters under hood suppression system
Opened employee beverage container in a cold holding unit with food to be served to customers.
Time/temperature control for safety food thawed in an improper manner.Standing water.
Trash receptacles not provided where needed in establishment.Some of the handwashing sinks.
Unwashed vegetables stored with ready-to-eat carrots in walk in cooler.
Wiping cloth sanitizing solution stored on the floor.
Apr 28, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breakers missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
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.