TOKEN RAMEN

Name: TOKEN RAMEN
Address: 2393 US HWY 27, CLERMONT, FL, 34711, US
Rating: 17.2

2393 US HWY 27, CLERMONT, FL 34711

License #4508743

🍱 Japanese/Sushi ℹ️

17.2 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 12 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

TOKEN RAMEN in CLERMONT currently holds an InspectFL Health Score of 17.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 90 total violations — 14 critical, 19 major, 57 minor.

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The latest inspection on October 5, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw chicken over box of broccoli in walk in cooler
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. -chlorine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -curtains in doorway to kitchen
[29-11-4] Water leaking from hot water heater
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front and back door
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork (67F - Cold Holding), less than four hours per operator, moved to reach in freezer for quick chill. 54F Recommended operator use Time as a Public Health Control. Provided form to operator.
[14-01-5] Bowl or other container with no handle used to dispense food. -sauce container in walk in cooler
[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.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar and sesame container on ice machine
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white board on prep table
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -items in upright reach in coolers and freezer in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hats on shelf with dry goods, operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook in kitchen cooking and preparing food is wearing bracelets
[36-62-4] Light not functioning in back kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior doors of reach in coolers on cook line
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -green onions in near triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container in back kitchen
[22-41-4] 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. -10 ppm. Operator primed sanitizer, ran two more times, 50 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw shrimp behind prepped vegetables on make table on cook line. Operator moved eggs to the front.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -interior of spray hose at dish machine
[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. -Jennifer

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens
[14-01-5] Bowl or other container with no handle used to dispense food. -sauce in walk in cooler, rice and flour containers, and cooked rice in kitchen, operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front door.
[36-73-4] Floor soiled/has accumulation of debris. -under triple sink and behind fryers
[08B-38-4] Food stored on floor. -soy sauce in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in coolers on cook line -shelves and are under grill grates on cook line -filters on hood suppression system
[29-03-4] Water draining onto floor surface under triple sink. Operator put container underneath to catch water.
[29-11-4] Water leaking from pipe under triple sink.
[12A-05-4] Employee drank from a bottled beverage then engaged in food preparation, handled clean equipment or utensils without washing hands. Educated employee, he washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped onions on make table on cook line. Operator corrected.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken next to raw beef in reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw beef (46F - Cold Holding), dumplings (45F - Cold Holding), held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (46F - Cold Holding), make table on cook line, dumplings (45F - Cold Holding), reach in cooler on cook line, both held more than four hours per operator. Operator discarded.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -by ice machine, sink is on order.
[31A-11-4] Handwash sink used for purposes other than handwashing. -coffee pot stored in hand sink on front line, meat stored in hand sink by cook line. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by cook line.
[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. -Jennifer
[41-17-4] Spray bottle containing toxic substance not labeled. -bleach by triple sink
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine, expired 3/21/25

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. -bag of rice in kitchen -container of flour in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[14-11-5] Equipment in poor repair. -gaskets on walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table in kitchen -exterior sides of fryers
[22-16-4] Reach-in cooler interior on cook line have accumulation of soil residues.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of white substance in kitchen
[14-31-5] Nonfood-grade bags used in direct contact with food. -unwrapped pork in bag in reach in freezer on cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over bread in walk in cooler. -raw chicken over fries in reach in freezer on cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (50F - Cold Holding), cook line, held less than four hours per operator. Moved to reach in cooler for quick chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by chair at entry to kitchen
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. -back kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -shaved meat in walk in cooler
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. -bag of rice in kitchen