TOKEN RAMEN

Name: TOKEN RAMEN
Address: 8001 DANI DR UNIT 1, FORT MYERS, FL, 33966, US
Rating: 26.2

8001 DANI DR UNIT 1, FORT MYERS, FL 33966

License #4607614

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

26.2 Grade F / 100

Failing Health Score

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Quick take

TOKEN RAMEN in FORT MYERS currently holds an InspectFL Health Score of 26.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, DBPR recorded 123 total findings; InspectFL has detailed violation rows for 120 of them so far.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 9, 2026 shows 13 observation rows: 2 critical, 5 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

120

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food - sugar.
[21-08-4] At time of callback inspection 1/9/26 the sanitizer bucket solution measured 0ppm quaternary.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.
[29-34-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above product in brown sugar.
[53B-01-5] At time of callback inspection 1/9/26 there is no proof of training.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts (72F - Cold Holding) at cook line, no written plan, operator states has been out for less than 2 hours.p and is discarded after 4. Educated on need for time as a public health control form and time stamp.
[31B-03-4] No soap provided at handwash sink on cook line and near 3 compartment sink.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank - 15lbs stored outside customer restrooms in storage area.
[50-17-3] As of date of callback inspection 1/9/26 the establishment is operating with expired Division of Hotels and Restaurants license as of 12/1/25.

Disposition: Call Back - Admin. complaint recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cook line or near 3 compartment sink.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank - 15lbs stored outside customer restrooms in storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above product in brown sugar.
[14-01-5] Bowl or other container with no handle used to dispense food - sugar.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at all employee handwash sink. Observed temperatures of 79F - 81F at all handwash sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
[29-34-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[27-24-5] Hot water at three-compartment sink and handwash sinks does not reach 85 degrees Fahrenheit. Operator states they have a work order in for hot water heater.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts (72F - Cold Holding) at cook line, no written plan, operator states has been out for less than 2 hours.p and is discarded after 4. Educated on need for time as a public health control form and time stamp.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 3 compartment sink and on cook line both measure 0ppm.
[31B-03-4] No soap provided at handwash sink on cook line and near 3 compartment sink.
[03A-02-5] Observed raw beef - 43F; raw shrimp - 43F; raw chicken - 46F; hard boiled egg - 45F. At this time the operator states items were brought from walk in cooler less than an hour prior to callback inspection. The operator again placed items on ice to bring down to proper temperature.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 can of ketchup, 1 can of corn, and 1 can of pineapple juice dented at the seam near 3 compartment sink. The operator segregated the items for return/discard.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to work with food, no handwash. Educated operator and washed hands before utilizing gloves.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at all employee handwash sink. Observed temperatures of 79F - 81F at all handwash sink.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank - 15lbs stored outside customer restrooms in storage area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts (72F - Cold Holding) at cook line, no written plan, operator states has been out for less than 2 hours.p and is discarded after 4. Educated on need for time as a public health control form and time stamp.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cook line or near 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[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.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above product in brown sugar.
[14-01-5] Bowl or other container with no handle used to dispense food - sugar.
[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 3 employees involved with food preparation and 2 employees involved in serving food, no certified food manager present.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 3 compartment sink and on cook line both measure 0ppm.
[29-34-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31B-03-4] No soap provided at handwash sink on cook line and near 3 compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); raw shrimp (48F - Cold Holding); hard boiled egg (49F - Cold Holding); cooked corn (48F - Cold Holding) in Reach in cooler on cook line. The operator iced down the items.
[27-24-5] Hot water at three-compartment sink and handwash sinks does not reach 85 degrees Fahrenheit. Operator states they have a work order in for hot water heater.

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees not wearing hair restraints while preparing food on cooks line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by three compartment sink. This violation is time extended from prior inspection due for callback.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed food on cook line Cooked pork out at room temperature. Operator states using time as a public health control, but, no written procedures available.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. This violation is time extended from prior inspection due for following callback at end of month.
[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. This is a time extended violation due for callback at a later date from prior inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at end of cooks line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by air vents on cooks line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed utensils stored in hand washing sink at end of cooks line. Operator removed utensils.
[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 Rainey as person in charge today. No CFM present observed 4 employees cooking and preparing food in kitchen.

Disposition: Warning Issued
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food identified by operator not segregated from food to be served to the public in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as scoop for rice in 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. Operator states the certificates are current but has no physical copies to provide.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator sent chef to purchase and returned with probe thermometers during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line. Observed raw beef (62F - Cold Holding); raw pork (57F - Cold Holding); raw shrimp (65F - Cold Holding); raw squid (67F - Cold Holding); cooked eggs (65F - Cold Holding); cooked pork (66F - Cold Holding); raw chicken (62F - Cold Holding); cooked chicken (61F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); butter (63F - Cold Holding); cooked pork pot stickers (63F - Cold Holding); tofu (65F - Cold Holding); pork extract (62F - Cold Holding); pork soup (61F - Cold Holding); raw shell eggs ambient temp (67F - Cold Holding); cooked noodles (63F - Cold Holding); bean sprouts (70F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); bamboo chutes (60F - Cold Holding) in walk in cooler. The operator confirmed these items were held overnight in walk in cooler. Operator discarded items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on prep table across from ice machine.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of pineapple dented at the seam stored near the 3 compartment sink. The operator discarded the item.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle below product in fried rice sauce in walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed single service containers stored on floor near bathrooms in storage area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a pot lid in hand wash sink on cook line. Operator removed the item.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts and pork broth on counter of cook line at room temperature. Operator stated they were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form. Operator filled out provided form during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator states paperwork was lost, provided employee reporting form via email.

Disposition: Call Back - Admin. complaint recommended
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had no knowledge of employee reporting forms but states they are on site and manager will know where they are.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sign near 3 compartment sink not accessible due to stack of empty buckets stored in front of the sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts, cut leafy greens, pork pot stickers, and fried chicken on counter of cook line at room temperature. Operator stated they were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above 3 compartment sink.
[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. Owner was unable to locate training paper work and said manager will know where it is.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed operator prepping raw green onions unwashed. Educated operator on washing prior to preparation; operator washed the produce.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food identified by operator not segregated from food to be served to the public in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on prep table across from ice machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp being held over cooked pork in the reach in cooler. Operator properly stored the raw shrimp.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as scoop for rice in kitchen.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[03A-02-5] Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator placed ice on the above foods for rapid cooling.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line. Observed raw beef (62F - Cold Holding); raw pork (57F - Cold Holding); raw shrimp (65F - Cold Holding); raw squid (67F - Cold Holding); cooked eggs (65F - Cold Holding); cooked pork (66F - Cold Holding); raw chicken (62F - Cold Holding); cooked chicken (61F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); butter (63F - Cold Holding); cooked pork pot stickers (63F - Cold Holding); tofu (65F - Cold Holding); pork extract (62F - Cold Holding); pork soup (61F - Cold Holding); raw shell eggs ambient temp (67F - Cold Holding); cooked noodles (63F - Cold Holding); bean sprouts (70F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); bamboo chutes (60F - Cold Holding) in walk in cooler. The operator confirmed these items were held overnight in walk in cooler. Operator discarded items.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of pineapple dented at the seam stored near the 3 compartment sink. The operator discarded the item.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator sent chef to purchase and returned with probe thermometers during inspection.
[25-05-4] Single-service articles improperly stored. Observed single service containers stored on floor near bathrooms in storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle below product in fried rice sauce in walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple items in kitchen including rice with a bowl or other container with no handle used for a scoop. The operator removed the bowls.
[31B-03-4] No soap provided at handwash sink near 3 compartment sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork stored on shelf above cut raw broccoli. Operator relocated pork.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had no knowledge of employee reporting forms but states they are on site and manager will know where they are.
[14-69-4] Ice buildup in reach-in freezer behind bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[35B-02-4] Insect control device installed over food preparation area. Observed hand held bug zapper stored on shelf above to go items in kitchen. Operator removed from kitchen area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons food-contact surface up, operator inverted utensils.
[08B-38-4] Raw onions stored on floor of walk in cooler. The operator moved items off floor.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts, cut leafy greens, pork pot stickers, and fried chicken on counter of cook line at room temperature. Operator stated they were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plastic containers on cook line not protected or inverted. Educated operator on need for shelving to protect items or remain inverted.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line handling cell phone and resume working on cook line without washing hands. Discussed proper glove usage and hand washing with operator.
[12A-20-4] Employee washed hands with no soap. Observed employee on the cook line wash hands in 3 compartment sink with no soap.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee on cook line wash hands in 3 compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sign near 3 compartment sink not accessible due to stack of empty buckets stored in front of the sink.
[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. Owner was unable to locate training paper work and said manager will know where it is.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); hard boiled eggs (60F - Cold Holding); raw shrimp (68F - Cold Holding); raw beef (52F - Cold Holding) in reach in cooler on cook line. The operator stated that the items were placed in reach in cooler at 11am and had been stored less than 4 hours. The operator placed all items on ice to correct the temperatures.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above 3 compartment sink.

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