Token Ramen
Last inspected: Feb 11, 2026
29
Score
Token Ramen has been inspected 10 times since 2022. The most recent visit was on Feb 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near 13 violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Clermont facility scores 68, putting Token Ramen on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -10 ppm. Operator primed sanitizer, ran two more times, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw shrimp behind prepped vegetables on make table on cook line. Operator moved eggs to the front. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg on cook line
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -interior of spray hose at dish machine
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jennifer **Repeat Violation**
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook in kitchen cooking and preparing food is wearing bracelets
13-07-4
Basic - Light not functioning in back kitchen
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior doors of reach in coolers on cook line
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -green onions in near triple sink.
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. -flour container in back kitchen
02D-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -sugar and sesame container on ice machine **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -white board on prep table
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -items in upright reach in coolers and freezer in kitchen
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hats on shelf with dry goods, operator removed **Corrected On-Site**
40-06-5
29
Sep 10, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jennifer - From follow-up inspection 2025-09-10: Employee has taken course, waiting on certificate **Time Extended** **Corrective Action Taken**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine, expired 3/21/25 - From follow-up inspection 2025-09-10: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's - From follow-up inspection 2025-09-10: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front door. - From follow-up inspection 2025-09-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Water leaking from pipe under triple sink. - From follow-up inspection 2025-09-10: **Time Extended**
29-11-4
70
Aug 29, 2025
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped onions on make table on cook line. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken next to raw beef in reach in freezer.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw beef (46F - Cold Holding), dumplings (45F - Cold Holding), held more than four hours per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (46F - Cold Holding), make table on cook line, dumplings (45F - Cold Holding), reach in cooler on cook line, both held more than four hours per operator. Operator discarded. **Repeat Violation**
03A-02-5
High Priority - Employee drank from a bottled beverage then engaged in food preparation, handled clean equipment or utensils without washing hands. Educated employee, he washed hands. **Corrected On-Site**
12A-05-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -by ice machine, sink is on order. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. -coffee pot stored in hand sink on front line, meat stored in hand sink by cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jennifer
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -bleach by triple sink
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine, expired 3/21/25
29-28-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -sauce in walk in cooler, rice and flour containers, and cooked rice in kitchen, operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -under triple sink and behind fryers
36-73-4
Basic - Food stored on floor. -soy sauce in kitchen **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in coolers on cook line -shelves and are under grill grates on cook line -filters on hood suppression system
23-03-4
Basic - Water draining onto floor surface under triple sink. Operator put container underneath to catch water. **Corrected On-Site**
29-03-4
Basic - Water leaking from pipe under triple sink.
29-11-4
17
May 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Torn packages/bags of food exposing the contents to contamination. -bag of rice in kitchen **Warning** - From follow-up inspection 2025-05-07: **Time Extended**
01B-16-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bag of rice in kitchen -container of flour in kitchen**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-05-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen **Warning** - From follow-up inspection 2025-05-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on walk in cooler **Warning** - From follow-up inspection 2025-05-07: new gaskets on order **Time Extended** **Corrective Action Taken**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Warning** - From follow-up inspection 2025-05-07: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2025-05-07: Provided copy to operator **Time Extended** **Corrective Action Taken**
51-13-4
70
Mar 7, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. -unwrapped pork in bag in reach in freezer on cook line **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over bread in walk in cooler. -raw chicken over fries in reach in freezer on cook line**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (50F - Cold Holding), cook line, held less than four hours per operator. Moved to reach in cooler for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by chair at entry to kitchen **Warning**
31A-09-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. -back kitchen **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -shaved meat in walk in cooler **Warning**
02C-02-5
Intermediate - Torn packages/bags of food exposing the contents to contamination. -bag of rice in kitchen **Warning**
01B-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -bag of rice in kitchen -container of flour in kitchen**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen **Warning**
36-34-5
Basic - Equipment in poor repair. -gaskets on walk in cooler **Warning**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**
10-12-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table in kitchen -exterior sides of fryers **Warning**
23-03-4
Basic - Reach-in cooler interior on cook line have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -container of white substance in kitchen **Warning**
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Warning**
35B-01-4
23
Dec 10, 2024
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk in cooler. Manager corrected. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In flour and rice container. Operator removed **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Drain cover(s) missing. Under three compartment sink
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry storage rack
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor under fryer, flat top grill and wok station soiled.
36-73-4
Basic - Food stored on floor. 3 buckets of sauces in walk in cooler Bag with carrots on floor
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. Operator removed **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer on cook line
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop in mop sink.
42-01-4
50
Apr 19, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
95
Aug 7, 2023
Routine - Food
6 critical violations. 5 major violations. 11 minor violations.
View 22 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Wok cook started working with out washing hands.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food.cut broccoli, cut locks, cut onions.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noodles in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over Raw pork And raw beef. **Repeat Violation**
08A-17-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on Togo table.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 81° , Operator stated sprouts have been out at 11 am. Suggested operator to place sprouts in refrigeration for quick cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting boards on cooks line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink.
31B-02-4
Intermediate - Packaged food has no English labeling.
02D-06-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-14-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon can WD40 stored on floor next to bulk ingredients in back area. **Corrected On-Site**
41-04-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink drink stored on front counter with food items. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, Back pack stored with Togo containers in back area. Cellphone stored on shelf above prep table in back area. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored in undrained ice. Sprouts stored at front staging area at front counter. 81°, Per Operator Set out 60 minutes prior. Operator placed sprouts in reach in cool.
08B-31-4
Basic - Food stored on floor. Buckets of soup **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer in back kitchen area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fliters
23-03-4
Basic - Stored food not covered. Frozen raw chicken stored in Reack in Freezer.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind wok.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
14
Jan 11, 2023
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
11
Aug 2, 2022
Routine - Food
4 critical violations. 6 major violations. 20 minor violations.
View 30 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner paid online as we completed inspection. **Corrected On-Site** **Warning**
50-17-2
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw beef in reach in freezer **Warning**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Also observed employee talk on phone and then continue working without washing their hands **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef, raw (44F - Cold Holding); bean sprouts #1 (46F - Cold Holding); bean sprouts #2 (47F - Cold Holding); bean sprouts #3 (47F - Cold Holding); shrimp, cooked (52F - Cold Holding); shrimp #2, cooked (46F - Cold Holding); tofu (46F - Cold Holding); shell eggs (46F - Cold Holding). Raw sprouts at 62 cold holding at room temperature **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ky Li 6/5/16 ServSafe **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -All cutting boards - Food storage bins in prep room - **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In prep room, hand wash sink blocked by oil jugs and plastic wrap. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink nearest wait station. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and cooked beef **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Warning**
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - All Time/temperature control for safety foods not maintained frozen solid in a freezer. **Warning**
03A-05-5
Basic - Bowl or other container with no handle used to dispense food in sugar bin in prep area. **Warning**
14-01-5
Basic - Cloth used as a food-contact surface. Terry cloth towel covering lettuce and cut cucumbers in walk in cooler. **Warning**
21-05-5
Basic - Dead roaches on premises. Four at Three compartment sink, One near reach in freezers Two by front prep area Four by rear prep table/deli sliced Two under fry oil holding rack in back room One by rear exterior door Three near front hand sink Two under dish machine **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area while prepping food in back room. **Warning**
12B-02-4
Basic - Floor soiled/has accumulation of debris throughout entire kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Oil jugs on floor in prep room. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on top of ice machine. Rice spoons **Corrected On-Site** **Warning**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - vent filters heavily soiled - food debris under microwave - shelf under front prep table in rear room heavily soiled -Hood filters **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Reused single use container used to store summer roles for service. **Warning**
25-32-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface, and heavily soiled. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavily soiled behind cooks line and prep area. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet at hand wash station near wok. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket with water. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cooks line cutting board. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. All TCS food in make table lower unit. **Warning**
02D-01-5
11
Frequently Asked Questions
When was Token Ramen last inspected?
The most recent health inspection at Token Ramen on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Token Ramen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Token Ramen.
How does Token Ramen compare to other restaurants in Clermont?
Token Ramen most recently scored 29 out of 100, which is lower than the Clermont average of 68.
Has Token Ramen's inspection record improved over time?
Results have been roughly steady. Inspections at Token Ramen have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Token Ramen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Token Ramen inspected?
Based on the inspection history on file, Token Ramen is inspected around three times per year on average.
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