Tokio Ramen

307 E Woolbright Rd, Boynton Beach, FL 33435-6010

Japanese / Sushi

Last inspected: Feb 13, 2026

Score

High Risk

Tokio Ramen appears in inspection records eight times, starting in 2022. Tokio Ramen was last inspected on Feb 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.

Recent visits have produced comparable findings, with counts hovering near three violations per visit.

The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.

That's lower than the typical Boynton Beach restaurant, which scores around 79. This restaurant has more on its record than most do.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 13, 2026

Routine - Food

2 critical violations. 3 major violations. 2 minor violations.

View 7 violations

High Priority - 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. **Corrected On-Site**

08A-05-6

High Priority - 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.

03A-02-5

Intermediate - No soap provided at handwash sink. At hand wash sink in back dry storage area.

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. Oxtail soup made 2/10, no date mark at stainless reach in cooler.

02C-02-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks. **Corrected On-Site**

31B-02-4

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm. **Corrected On-Site**

21-07-4

Basic - Food stored on floor. Portion cup lids and plastic bottled juices stored on floor behind bar seating area.

08B-38-4

Nov 6, 2025

Routine - Food

1 critical violation.

View 1 violation

High Priority - Container of medicine improperly stored on shelf across mop sink. Operator removed. **Corrected On-Site**

41-07-4

Feb 18, 2025

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

Proper Hot and Cold Holding Temperatures

FL-21

Wiping Cloths Properly Used and Stored

FL-41

Aug 28, 2024

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in ware washing area. Operator set up fresh solution at 75ppm. **Corrected On-Site**

41-27-4

Basic - Ripped/worn plastic cover used as shelf cover on cook line, to cover plywood shelf.

14-20-4

Feb 22, 2024

Routine - Food

2 critical violations. 1 major violation. 3 minor violations.

View 6 violations

High Priority - 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. **Corrected On-Site**

08A-05-6

High Priority - 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) **Corrected On-Site**

03B-01-6

Intermediate - 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. **Corrected On-Site**

02C-02-5

Basic - 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.

06-01-5

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from prep surface. **Corrected On-Site**

21-12-4

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**

21-07-4

Jul 6, 2023

Routine - Food

1 critical violation.

View 1 violation

High Priority - 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.

03A-02-5

Jan 17, 2023

Routine - Food

2 critical violations. 1 major violation.

View 3 violations

Food Obtained from Approved Sources

FL-11

Wiping Cloths Properly Used and Stored

FL-41

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Jul 6, 2022

Routine - Food

2 critical violations.

View 2 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Show all 8 inspections Show less

Frequently Asked Questions

When was Tokio Ramen last inspected?

The most recent health inspection at Tokio Ramen on file is from Feb 13, 2026. The public record contains eight inspections in total.

What is the most common violation at Tokio Ramen?

Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Tokio Ramen.

How does Tokio Ramen compare to other restaurants in Boynton Beach?

Tokio Ramen most recently scored 50 out of 100, which is lower than the Boynton Beach average of 79.

Has Tokio Ramen's inspection record improved over time?

Results have been roughly steady. Inspections at Tokio Ramen have averaged around three violations per visit across the recent record.

What does a high risk rating mean?

A high risk rating at Tokio 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 Tokio Ramen inspected?

Based on the inspection history on file, Tokio Ramen is inspected around two times per year on average.

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