Token Ramen & Kung FU Tea
380 S SR 434 #1016, Altamonte Springs, FL 32714 · Permanent Food Service · License 6903907
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority, 7 intermediate, 6 basic; intermediate violations cost 18 at most-42
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over noodles in reach in cooler on cooks line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over beef in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Plastic thank you bags used to hold pork in walk in freezer.
Intermediate7
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 chicken in walk in cooler held over 24 hours per employee
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 reach in front cooler opened two days ago per employee.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee rinsing lettuce in hand sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle at server station.
Code 53, Manager certification and employee training: 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/
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No person in charge present during hours of operation.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Chicken stored on the floor in walk in freezer. Sauce, onions and bean sprouts stored on the floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoop in standing water 80°F by rice cooker.
In-use tongs stored on equipment door handle between uses.
4 tongs hanging from cart on cooks line. 1 tong hanging from oven door.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowls in flour and sugar. Employee removed
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers on prep table. Employee inverted.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.