TOKIO RAMEN
307 E WOOLBRIGHT RD, Boynton Beach FL 33435 · 561-563-9074
Last inspected Aug 26, 2026 · 7 visits since July 2023
AUG 24
FEB 25
NOV 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 48°F-50°F in 2 door refrigerator in prep are. Operator stated sprouts were left out for less than 1 hour during busy lunch.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (62F - Cold Holding) Observed at ambient temperature in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed cabbage back in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Hidemi Hayashi expired 7/6/25
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtail made 8/24 no date mark at reach in cooler. Advised operator to date mark product.
Food stored on floor. Plastic bottled beverages stored on floor behind lunch bar counter.
Show the remaining 1 finding ▾
Single-service articles improperly stored. To go portion cups and to go boxes stored on floor.
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over bean sprouts at stainless reach in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (76F - Cold Holding) Observed sitting out at ambient temperature in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.
No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks.
No soap provided at handwash sink. At hand wash sink in back dry storage area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtail soup made 2/10, no date mark at stainless reach in cooler.
Food stored on floor. Portion cup lids and plastic bottled juices stored on floor behind bar seating area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Container of medicine improperly stored on shelf across mop sink. Operator removed.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm. Operator set up fresh solution at 75ppm.
Sanitizer bucket stored on the floor at cook line. Operator placed on a shelf.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in ware washing area. Operator set up fresh solution at 75ppm.
Ripped/worn plastic cover used as shelf cover on cook line, to cover plywood shelf.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw pork over cooked pork in double cooler - operator moved raw pork to lower shelf, raw pork over cooked cut carrots - operator moved to lower shelf. Chest freezer - open package of raw seafood over packages of cooked rice - operator moved raw seafood to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot plate - oxtail soup (112F - Hot Holding) held under 1 hour - operator turned on hot plate - at recheck Oxtail soup 193F - Reheating)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtail soup prepared 2 days prior - operator date marked.
Time/temperature control for safety food thawed in an improper manner. 2 packages of pork belly sitting out at room temperature thawing - operator moved to reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from prep surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm)
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 48°F-50°F in 2 door refrigerator in prep are. Operator stated sprouts were left out for less than 1 hour during busy lunch.
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.