TOKEN RAMEN & KUNG FU TEA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. 2 rice steamers blocking hand sink on hot line, operator moved them Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In dry bins in dry storage area

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer and walk-in in cooler

Basic - Working containers of food removed from original container not identified by common name. 2 dry bins with in dry storage area

High Priority - 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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. Establishment open and operating. Admin Complaint

High Priority - 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. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee wash cutting into unwashed mushrooms.

High Priority - 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. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - 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. Corrected On-Site

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/ observed 4+ employees working with no certified food manager on site, manager arrived at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line.

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 has a total of 10 employees and does not have proof of the food handler certifications. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At hand wash sink on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.

Basic - 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. Corrected On-Site Repeat Violation

Basic - 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. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Sauce on floor in walk in cooler. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and reach in cooler on cook line. Repeat Violation

Basic - Insect control device installed over food preparation area. Bug light over reach in cooler next to register. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee wash cutting into unwashed mushrooms.

Basic - 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. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made sanitizer with soap and bleach, employee remade tested 100 ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Repeat Violation

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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.

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

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

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

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.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Repeat Violation

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

Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in flour.

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.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Repeat Violation

Basic - Food stored on floor. Broccoli and sauce on floor throughout kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and reach in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from POS system.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - No Heimlich maneuver/choking sign posted.

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.

Basic - Wet mop not stored in a manner to allow the mop to dry.