MIKU RAMEN & KUNG FU TEA

Name: MIKU RAMEN & KUNG FU TEA
Address: 5914 PROVIDENCE RD, RIVERVIEW, FL, 33578, US
Rating: 62.7

5914 PROVIDENCE RD, RIVERVIEW, FL 33578

License #3917784

🍱 Japanese/Sushi ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MIKU RAMEN & KUNG FU TEA in RIVERVIEW currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 70 total violations — 7 critical, 18 major, 45 minor.

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Record snapshot

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The latest inspection on February 23, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

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Inspector notes

Coverage note

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MIKU RAMEN & KUNG FU TEA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves left on prep table.
[40-06-5] 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.
[10-06-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled.
[03A-02-5] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can, removed at time of inspection.

Disposition: Warning Issued
[51-11-4] Carbon dioxide tanks not adequately secured. At bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above 3 compartment sink.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape on rice cooker.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[40-06-5] 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.
[10-06-5] 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.
[10-07-4] 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sinks in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[42-03-5] 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.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100 ppm.
[12A-07-5] 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-09-4] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in handwash sink next to prep sink, operator removed at time of inspection.
[31B-02-4] 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.
[03F-10-5] 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.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured. At bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on cart handle, employee removed at time of inspection.
[10-06-5] 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.
[10-07-4] 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to prep sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[36-50-4] Unclean building components, attachments or fixtures. Hood.
[02D-01-5] Working containers of food removed from original container not identified by common name. Coconut and milk powder not labeled at bar.
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer.
[03A-02-5] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed strainer in handwash sink next to prep sink, operator removed at time of inspection.
[53A-05-6] 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.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles not labeled throughout kitchen.