TOKEN RAMEN & KUNG FU TEA
10455 STELLING DR
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 8/23/2024
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - 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. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - 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. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 10-14-5:Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine. - From follow-up inspection 2024-08-23: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler on cook line. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs handing in front of grill. - From follow-up inspection 2024-08-23: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line temped 86 F. - From follow-up inspection 2024-08-23: Utensil in standing water temped 79 F. **Time Extended**
- 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Bug light above boba cooler. - From follow-up inspection 2024-08-23: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Box of plastic forks on floor next to front reach in cooler. - From follow-up inspection 2024-08-23: **Time Extended**
- 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all handle first under menu screen. - From follow-up inspection 2024-08-23: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - 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.Repeat Violation Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 09-01-4:High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-08-23: Employee cutting lettuce with bare hands. **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-08-23: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-08-23: Sprouts 80 F, cut leafy greens 43 F, **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line removed. - From follow-up inspection 2024-08-23: Handwash sink is not replaced at time of callback. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-23: Operator provided two food handler certifications. Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-23: No proof of reporting agreements at time of callback. Admin Complaint
Food safety inspection conducted on 8/23/2024 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).
Inspection on 8/15/2024
High Priority
5
Intermediate
5
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation
- 40-06-5:Basic - 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. Repeat Violation
- 08B-38-4:Basic - 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. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler on cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs handing in front of grill.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line temped 86 F.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light above boba cooler.
- 25-05-4:Basic - Single-service articles improperly stored. Box of plastic forks on floor next to front reach in cooler.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all handle first under menu screen.
- 02D-01-5:Basic - 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.Repeat Violation Repeat Violation
- 09-01-4:High Priority - 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.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed lettuce in walk in cooler.
- 08A-20-5:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 200+ppm chlorine. Operator remade tested 100 ppm chlorine. Corrected On-Site
- 11-27-4:Intermediate - 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. Corrected On-Site Repeat Violation
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line removed.
- 53B-01-5:Intermediate - 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. Repeat Violation Admin Complaint
- 11-26-1:Intermediate - 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. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle next to mop sink not labeled. Repeat Violation
Food safety inspection conducted on 8/15/2024 revealed 22 total violations (5 high priority, 5 intermediate, 12 basic).
Inspection on 5/13/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employees cooking food with no hair restraint. - From follow-up inspection 2024-05-13: Admin Complaint
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Container wet nesting above 3 Compartment Sink. - From follow-up inspection 2024-05-13: Containers wet nesting near 3 Compartment Sink. Admin Complaint
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Container of eggs and sauces on floor in walk in cooler. - From follow-up inspection 2024-05-13: Sauces on floor in walk in cooler. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and reach in freezer. - From follow-up inspection 2024-05-13: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. - From follow-up inspection 2024-05-13: Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-05-13: Boba 118 F. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. Corrected On-Site - From follow-up inspection 2024-05-13: Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Meihua Chen. - From follow-up inspection 2024-05-13: Establishment has no certified food manager at time of callback. Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-05-13: No certified food manager on duty with 5+ employees working at time of callback. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-05-13: Establishment has no employee training at time of callback. Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-05-13: Admin Complaint
Food safety inspection conducted on 5/13/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 3/21/2024
High Priority
3
Intermediate
7
Basic
10
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - 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. Corrected On-Site
- 25-30-4:Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in flour.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler on cook line.
- 40-06-5:Basic - 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. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Broccoli and sauce on floor throughout kitchen. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and reach in cooler. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
- 22-45-4:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 80 F Repeat Violation
- 11-27-4:Intermediate - 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishes in handwash sink, employee removed at time of inspection. Corrected On-Site Repeat Violation
- 53A-01-7:Intermediate - 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. Repeat Violation
- 53B-01-5:Intermediate - 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. Repeat Violation
- 11-26-1:Intermediate - 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.
- 03F-10-5:Intermediate - 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Repeat Violation
Food safety inspection conducted on 3/21/2024 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).
Inspection on 3/14/2024
High Priority
2
Intermediate
8
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - 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.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees cooking food with no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Container wet nesting above 3 Compartment Sink.
- 08B-38-4:Basic - Food stored on floor. Container of eggs and sauces on floor in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and reach in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 77 F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-32-4:Basic - Reuse of single-service or single-use articles. It up bottle used to scoop rice.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 44 F, milk 48 F in reach in cooler.
- 03B-01-6:High Priority - 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.
- 11-27-4:Intermediate - 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. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink, removed at time of inspection. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Meihua Chen.
- 53A-05-6:Intermediate - 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink. Operator replaced at time of inspection. Corrected On-Site Repeat Violation
- 53B-01-5:Intermediate - 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.
- 11-26-1:Intermediate - 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled near walk in cooler.
Food safety inspection conducted on 3/14/2024 revealed 20 total violations (2 high priority, 8 intermediate, 10 basic).
Inspection on 1/18/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink across from the POS system.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from POS system.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 1/18/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).