Token Ramen & Kung Fu Tea
Last inspected: Feb 23, 2026
55
Score
Public records show nine inspections at Token Ramen & Kung Fu Tea stretching back to 2022. The newest entry in the record is dated Feb 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 15 violations before that.
When inspectors have written things up, “working containers of food removed” has been the most frequent reason, cited six times.
That's lower than the typical Riverview restaurant, which scores around 69. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pork 45 F in reach in cooler, manager placed in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can, removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on prep table.
25-30-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelf. **Repeat Violation**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut leafy greens. **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled. **Repeat Violation**
02D-01-5
55
Sep 29, 2025
Complaint Full
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensil in handwash sink and garbage can in front of handwash sink, employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
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**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in bar walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
24-08-4
Basic - Food stored on floor. Sauces on floor in walk in cooler, employee removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut lettuce.
10-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, employee labeled at time of inspection. **Corrected On-Site**
02D-01-5
47
May 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitation bucket with towels in hand wash sink in server isle. Operator had employee move bucket during inspection. **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment and table. Employee removed during inspection **Corrected On-Site**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle in raw chicken at time of inspection. Operator removed tongs and replaced with new tongs during inspection. **Corrected On-Site**
10-06-5
74
Aug 27, 2024
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves for food prep without washing hands.
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw salmon then touch clean container without changing gloves and washing hands.
12A-09-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter. **Repeat Violation**
29-42-4
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.
03F-10-5
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. Operator provided 3 food handler certifications. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine. **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink next to prep sink, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line, operator replaced at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide tanks not adequately secured. At bar. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above 3 compartment sink.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Tape on rice cooker.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Repeat Violation**
12B-07-4
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 bike next to dry storage.
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken and beef in reach in cooler on cook line.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 85 F, operator emptied water at time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sinks in kitchen. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over wine bottles in dry storage.
42-03-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
25-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100 ppm. **Corrected On-Site**
21-07-4
21
Jan 23, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49 F, chicken 49 F in walk in cooler, operator placed on ice. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
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. Operator provided 2 food handler certifications.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled throughout kitchen. **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in handwash sink next to prep sink, operator removed at time of inspection. **Corrected On-Site**
31A-11-4
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 5+ employees working with no food manager on site.
53A-05-6
Basic - Carbon dioxide tanks not adequately secured. At bar. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handle, employee removed at time of inspection.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in beef, employee removed. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 85 F, operator emptied water at time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to prep sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Hood.
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Coconut and milk powder not labeled at bar.
02D-01-5
27
Nov 8, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Meat in grocery bags in reach in freezer. **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
14-14-4
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. Manager provided one food handler certification. **Warning** - From follow-up inspection 2023-11-08: One employee training through Florida Restaurant and Lodging Association. **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handwash sink next to prep sink. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. At bar. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce on floor. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasonings. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons above reach in cooler. **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage. **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
02D-01-5
55
Sep 5, 2023
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee eating then put on gloves without washing hands. Discussed proper hand washing procedure. **Warning**
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs then grab a clean plate without changing gloves. **Warning**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handwash sink next to prep sink. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Lin Wang. **Warning**
53A-01-7
Intermediate - Nonfood-grade basting brush used in food. Meat in grocery bags in reach in freezer. **Warning**
14-14-4
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. Manager provided one food handler certification. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. Soy sauce on floor. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasonings. **Repeat Violation** **Warning**
10-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket above single service items. **Repeat Violation** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 88 F next to grill. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler across from grill. **Warning**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting green onions without washing. **Warning**
08B-39-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons above reach in cooler. **Warning**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage. **Warning**
02D-01-5
Basic - Carbon dioxide tanks not adequately secured. At bar. **Repeat Violation** **Warning**
51-11-4
25
Jan 18, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
29
Jul 26, 2022
Routine - Food
6 critical violations. 8 major violations. 12 minor violations.
View 26 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 200 ppm chlorine, operator remade retest at 50 ppm. **Corrected On-Site**
41-15-5
High Priority - Container of medicine improperly stored. Medicine stored above dish machine.
41-07-4
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. Dish machine tested 0 ppm, operator changed out chlorine bucket retested 50 ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2022, operator renewed license at time of inspection. **Corrected On-Site**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 45 F, operator lowered cooler temperature. Re temped 43 F, **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken 120 F operator, operator voluntarily discarded. pork 122 F reheated on cook top 177 F, **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink next to dump sink, garbage blocking sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Food in handwash sink next to dry storage.
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal cooking utensil cracked.
14-16-4
Intermediate - No hot running water at three-compartment sink. 3 Compartment Sink temped 88 F, ran approximately 2 minutes. Operator adjusted water heater retemp 110F. **Corrected On-Site**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to dry storage. Employee replaced paper towels at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Customers are able to order steak cooked to liking, emailed consumer advisory to operator. Operator posted consumer advisory at time of inspection. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaning spray bottle not labeled, operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to dry storage temped 86 F Handwash sink on cook line temped 88 F Bar handwash sink 87 F Women restroom handwash sink 88 F Ran all sinks for approximately 2 minutes. Operator adjusted water heater retemp all sinks 132-133F. **Corrected On-Site**
27-16-4
Basic - No hot running water at mop sink. Temped 88 F ran approximately 2 minutes. Operator adjusted water heater retemp 133F. **Corrected On-Site**
27-10-4
Basic - Single-service articles improperly stored. Box of plastic cup lids on floor in bar walk in cooler and box of plastic cups on floor at bar. Operator removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasoning not labeled on cook line and in dry storage area. Operator started labeling containers at time of inspection. **Corrective Action Taken**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup in container of sauce in walk in cooler and in containers of seasonings throughout the kitchen.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in bar walk in cooler.
08B-49-4
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.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Cane sugar syrup on floor in bar walk in cooler, operator removed off of floor at time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in container of salt and baking soda, operator removed at time of inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in soiled standing water on cook line temped 88 F.
10-07-4
10
Frequently Asked Questions
When was Token Ramen & Kung Fu Tea last inspected?
The most recent health inspection at Token Ramen & Kung Fu Tea on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Token Ramen & Kung Fu Tea?
Across the inspection record, “working containers of food removed” has been cited six times, more than any other issue at Token Ramen & Kung Fu Tea.
How does Token Ramen & Kung Fu Tea compare to other restaurants in Riverview?
Token Ramen & Kung Fu Tea most recently scored 55 out of 100, which is lower than the Riverview average of 69.
Has Token Ramen & Kung Fu Tea's inspection record improved over time?
Yes. Recent inspections at Token Ramen & Kung Fu Tea have averaged around eight violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Token Ramen & Kung Fu Tea means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Token Ramen & Kung Fu Tea inspected?
Based on the inspection history on file, Token Ramen & Kung Fu Tea is inspected around three times per year on average.
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