Token Ramen & Tea
2224 Western Way Ste D, Winter Garden, FL 34787 · Permanent Food Service · License 5816328
What drove the grade
Three Live, small flying insects found.One in kitchen.Two in the back line area.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection8 high priority (2 fixed on the spot, 2 repeats), 11 intermediate (3 fixed on the spot, 2 repeats), 6 basic (2 repeats); intermediate violations cost 18 at most; all violations together cost 70 at most-70
- Extension granted on Oct 23Counts in full until a follow-up finds the problems fixed-3
- Safety score27
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Food manager certification expired.
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat pineapple in walk in cooler.
More time given
Code 14, Food-contact surfaces designed and maintained: Shelves under prep table with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.Eggs,45 f cooling from last night.Cut cabbage,45 f cut yesterday.Stop Sale
Repeat violation
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.Cooked eggs,45 f from yesterday.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.Cut cabbage,45 f from yesterday.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over sauces in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored over raw pork in walk in freezer.
Fixed on the spotRepeat violation
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145°F after bare hand contact.
Establishment has no approved Alternative Operating Procedure.Employee is handling cut lemons with bare hands.Employee washed hands and put on gloves on hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb.Ice machine area.
Code 35, Insects, rodents, pests and animals: Three Live, small flying insects found.One in kitchen.Two in the back line area.
Intermediate11
Code 01, Approved source; food safe and unadulterated: Torn packages/bags of food exposing the contents to contamination.Rice flour in dry storage area.Employee wrapped.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked pork,broccoli in walk in cooler.Operator dated.
Fixed on the spotRepeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Eggs,covered while cooling,cut cabbage covered while cooling from yesterday..
Repeat violation
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of rice cooker is soiled. Cutting boards are stained. Slicer is soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.Mug in handwashing sink.Employee removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.Grill cleaner.Employee labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Kwai Yiu Poon 8/8/21.
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/Susan Liu.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat pineapple in walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.Employee placed on stove.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table.Employee discarded drink.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Shelves under prep table with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents are soiled in the back line area. Filters under hood suppression system are soiled.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.Back line area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.