When was Kung Fu Tea/token Ramen in Tampa last inspected?

Kung Fu Tea/token Ramen in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 23, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Kung Fu Tea/token Ramen in Tampa had?

Kung Fu Tea/token Ramen in Tampa has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Kung Fu Tea/token Ramen in Tampa find?

Kung Fu Tea/token Ramen in Tampa was most recently inspected by FDACS on March 23, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Kung Fu Tea/token Ramen in Tampa had any stop-sale or stop-use orders?

Yes, Kung Fu Tea/token Ramen in Tampa has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

What are the most common violations at Kung Fu Tea/token Ramen in Tampa?

The most frequently cited FDACS violations at Kung Fu Tea/token Ramen in Tampa are: 3-302.12: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12; 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13.

Does Kung Fu Tea/token Ramen in Tampa have any repeat violations?

Yes, Kung Fu Tea/token Ramen in Tampa has had the following violations cited on multiple FDACS inspections: 3-302.12: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12; 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13.

Kung Fu Tea/token Ramen in Tampa

Name: Kung Fu Tea/token Ramen in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 23, 2026

401 S Dale Mabry Hwy, Tampa, FL 33609

Pinellas County · Specialty Food Shops · FDACS
Owner: Kung Fu Tea of S Dale Mabry LLC
FDACS Estab #: 393631

Overview

Kung Fu Tea/Token Ramen in Tampa has experienced significant food safety enforcement tied to pest activity and temperature control failures. Four stop-use orders issued September 11–12, 2025 required the facility to clean and sanitize affected areas after an inspector observed rodent droppings on the floor under shelving and inside a floor drain in the back room area. The facility's 6 inspections on record between August 2023 and March 2026 revealed 60 total violations, averaging 10 per inspection — nearly double Florida's statewide average of 5.2. High-priority violations have centered on cold-holding temperature control (ready-to-eat foods held above 41°F in three separate inspections), hot-holding temperature failures (tapioca held at 120°F instead of the required 135°F minimum), and employee hygiene (a food worker observed entering from outside and handling food without washing hands or changing gloves). Intermediate violations included recurring issues with date marking of prepared foods held in coolers, missing handwashing supplies, equipment cleanliness (food buildup on a deli slicer), and absent written procedures for responding to vomiting or diarrheal events. The most recent inspection on March 23, 2026 documented 18 violations under operating without a valid food permit status, with the inspector noting that multiple cited violations were corrected on site during the inspection. Prior stop-use orders issued September 11, 2025 were released following a check-back inspection on September 12, 2025 after affected areas were cleaned and sanitized.

Summary generated from Florida FDACS public inspection records.

6FDACS Insp.

60Violations

4Stop-Sale Orders

Last inspected FDACS: March 23, 2026

Kung Fu Tea/token Ramen in Tampa: FDACS Inspection History (6)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 23, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 18 violations· Operating Without Permit

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Back Processing Area: Old food buildup on deli slicer stored as clean. COS: Deli slicer disassembled and properly cleaned and sanitized.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Tea Prep Area: Internal temperature of tapioca held in crockpot less than 2 hours measure 120 F. COS: Tapioca rapidly reheated to measure 165 F for 15 seconds. Crockpot verified to be in working condition and holding temperature raised to at least 135 F by person in charge. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Tea Prep Area: Internal temperature of whole milk recently placed on counter measures 68 F. COS: Milk relocated to freezer to quick chill to 41 F or below before placed in refrigeration. x Print Date: 3/23/2026 Page 1 of 4 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf Observation: Walk In Cooler: Cooked pork removed from freezer over 24 hours prior and held in walk in cooler not date marked. COS: Pork properly date marked and 7-day date marking requirements discussed with management. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge.

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Retail Area: Spray bottle of bleach solution not labeled. COS: Spray bottle of cleaning chemical labeled.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Front Food Prep Area: No soap or paper towels at handwashing sink. COS: Soap and paper towels provided.

Good Retail Practice Violations

4-203.12 Ambient air and water temperature measuring device scaled in Celsius or dually scaled in Celsius and Fahrenheit not designed to be easily readable or not accurate to ± 1.5°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 3°F in the intended range of use. 4-203.12 Pf

Back Processing Area: Ambient thermometer of large silver freezer not in working order. Freezer temperature verified by inspector.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Retail Area: Establishment does not have a probe thermometer. COS: Probe thermometer obtained during inspection.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Front Food Processing Area: Squeeze bottles of sauces and oils not labeled with common names. COS: Squeeze bottle labeled.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Tea Prep Area: Bug zapper light held on prep table.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back Prep Area: Raw beef held unpackaged in large silver freezer. COS: Food covered.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Tea Prep Area: Handle of ice scoop held in ice bin touching ice. COS: Scoop relocated to proper storage. Back Prep Area: Containers without handles used as scoops held in bulk sugar and powder products.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Front Food Processing Area: Clean knife held between deli cooler and prep table. COS: Knife relocated to proper storage.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Warewashing Area: Clean bowls and pans wetnesting on drying racks.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Front Food Processing Area and Back Prep Area: Cardboard lining shelving of utensils and food storage. Back Prep Area: Cardboard at bottom of large silver cooler. Warewashing Area: Unsealed plank of wood under plumbing of 3-compartment sink.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Front Food Processing Area: Old food buildup on handles of drawers and inside under drawers in cooler under stove top. Old food buildup between stove tops. Back Prep Area: Old food at bottom of large silver freezer.

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Front Food Processing Area: Old grease buildup on hood over stove top.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

2025 — 3 inspections

Sep 25, 2025 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPfRepeat

Front Prep Area: Containers of cooked sliced pork held in prep cooler does not bear date marking. COS: Pork properly date marked and 7 day date marking requirements discussed with management. Repeat COS Y x Repeat COS

Good Retail Practice Violations

Front Service Area: Squeeze bottles of soy sauce and other sauces not labeled with common names. COS: Squeeze bottles labeled with common names.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Walk In Cooler: Bulk container of ready to eat foods uncovered. COS: Bulk containers covered by management.

Back Room Area: Soiled cardboard lining shelf under bulk sugar containers. Back Room Area: Unsealed wood planks plumbing of 3-compartment sink and prep sink.

Sep 12, 2025 — Focused Inspection· 2 stop-sale orders· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: Check-Back releases issued 09/12/2025 for Stop Use Orders issued 09/11/2025.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management

Sep 11, 2025 — Re-Inspection Required· 17 violations· 2 stop-sale orders· Re-Inspection Required

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

Walk In Cooler and Front Prep Area: Containers of cooked sliced pork held in walk in cooler and prep cooler do not bear date markings. COS: Pork properly date marked and 7 day date marking requirements discussed with management. Y x x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Back Room Area: Observed food employee enter area from outside and begin to work with food without first washing hands and changing gloves. COS: Employee washed hands and changed gloves when instructed to do so. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Restrooms: No signs informing employees to wash hands at handwashing sinks. Industry handwash signs provided.

Front Prep Area and Back Room: No soap at handwashing sinks. COS: Soap provided.

Good Retail Practice Violations

Front Service Area: Squeeze bottles of soy sauce and other sauces not labeled with common names. Tea Area: Squeeze bottles with condiments not labeled with common names. COS: Squeeze bottles labeled with common names.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Back Room Area: Observed two small black ants crawling on table near prep sink.

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Back Room Area: Observed rodent droppings on floor under shelving near door, inside floor drain under shelving near door, and under cooking equipment along back wall. Management cleared area of all merchandise, cleaned and sanitized affected areas during inspection as witnessed by inspector. Stop Use Orders issued 9/11/25. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back Room Area: Bulk container of sugar uncovered. Bulk bags of rice in rolling cart uncovered. COS: Bulk containers covered by management.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen Area: Food employees without hair restraint.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Front Prep Area: In use utensils stored in stagnant water that measures 75 F between uses. COS: Utensils properly cleaned and sanitized during inspection before stored in clean, dry container.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Back Room Area: Single use to go boxes held on shelf not inverted or protected from possible contamination. COS: To go boxes inverted.

Back Room Area: Soiled cardboard on floor under cooking equipment. Soiled cardboard lining shelf under bulk sugar containers. COS: Soiled cardboard removed and discarded by management. Back Room Area: Unsealed wood planks plumbing of 3-compartment sink and prep sink.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Front Prep Area: Old food buildup on cooler drawers under stove top. Back Room Area: Old food buildup on lids of bulk sugar containers.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back Room Area: Uncovered floor drains under shelving nearest back door and under 3-compartment sink.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Front Prep Area: Soiled floor drain near prep cooler.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Back Room Area: Holes in ceiling tiles near back door.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back Room Area and Front Prep Area: Soiled floors under and behind equipment.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 9/11/2025 Page 1 of 2 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS SUMMY CHENG, PERSON IN CHARGE I, _____________________________________________________ the person in charge of KUNG FU TEA/TOKEN RAMEN hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST SUMMY CHENG, PERSON IN CHARGE Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 9/11/2025 Page 2 of 2

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2023 — 2 inspections

Aug 31, 2023 — Focused Inspection· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: Emergency Response Assessment – Hurricane Idalia

No violations or enforcement actions recorded for this inspection.

Aug 3, 2023 — Met Inspection Requirements· 21 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Dishwashing Procedures, Deli Slicer Maintenance Tips, Food Allergy Awareness, Food Temperature Cooking Requirements, Guidance for Written Procedures Responding to Vomiting and Diarrheal Events, Norovirus Cleanup Procedures, Cooling Foods handout, Time as a Public Health Control Requirements, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Back Room Area: Old food buildup on food-contact surfaces of deli slicer not in use. Old food buildup on utensils stored as clean. Proper cleaning methods and requirements discussed with person in charge.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Back Room Area: Internal temperature of shredded pork recently placed in walk in cooler measures between 42 F and 44 F. Walk in cooler verified to be in working condition. Front Prep Area: Internal temperature of shredded pork and bean sprouts recently placed in prep table cooler measure between 45 F and 46 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or less before placed in proper refrigeration or discarded as needed. x Print Date: 8/3/2023 Page 1 of 5 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Tea Area: Commercially processed ready to eat red beans placed in prep table cooler 3 days prior not date marked. COS: All ready to eat products properly date marked. x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Firm does not have written procedures for holding Tapioca for boba tea with time in lieu of temperature. Time as a Public Health Control Requirements provided and reviewed with person in charge.

Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge.

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Restroom Hallway: Spray bottle with clear cleaning chemical not labeled with common name. COS: Spray bottled properly labeled.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Back Room Area: Handwashing sink blocked by utensils. Front Prep Area: Observed employee dump and rinse a dish in the handwashing sink. COS: Handwashing sinks made accessible.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Front Prep Area: Firm is attempting to cool down raw meats cut on-site in prep cooler in tightly covered, plastic container. Proper cooling methods and requirements discussed with person in charge.

Back Room Area: Establishment does not have a probe thermometer. COS: Probe thermometer obtained during inspection.

Back Room Area: Various containers of spices and powders not labeled with common names.

Tea Area: Food employees without hair restraint.

Back Room and Front Prep Area: Utensils stored in stagnant water that measures between 76 F and 83 F. COS: Utensils properly cleaned and sanitized during inspection before stored in clean, dry container.

Back Room Area: Unsealed planks of wood under 3-compartment sink and dumps sinks.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Front Prep Area: Prep table cooler unable to maintain all foods at 41 F or below. COS: Cooler adjusted and verified during inspection.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Warewashing Area: Establishment does not have sanitizer test strips. COS: Sanitizer test strips obtained during inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Back Room Area: Old food buildup on handles of walk in cooler and freezer door.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Back Room Area: No backflow prevention device on hose bibb of mop sink.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back Room Area: Handwashing sink spigots not in working condition. Hot water verified at handwashing sink. Open floor drains under 3-compartment sink and dump sink uncovered.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Outside Area: Wet mops not hung to dry.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back Room Area and Front Prep Area: Old food buildup on floors and walls under and behind equipment.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food Permit not displayed. Permit was verified to be active. o

Kung Fu Tea/token Ramen in Tampa: Stop-Sale & Stop-Use Orders (4)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Kung Fu Tea/token Ramen in Tampa
Date	Order Type	Product	Brand/Lot	Reason
Sep 12, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Sep 12, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Sep 11, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…
Sep 11, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…

Kung Fu Tea/token Ramen in Tampa: Frequently Asked Questions

When was Kung Fu Tea/token Ramen in Tampa last inspected?: Kung Fu Tea/token Ramen in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 23, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Kung Fu Tea/token Ramen in Tampa had?: Kung Fu Tea/token Ramen in Tampa has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Kung Fu Tea/token Ramen in Tampa find?: Kung Fu Tea/token Ramen in Tampa was most recently inspected by FDACS on March 23, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Kung Fu Tea/token Ramen in Tampa had any stop-sale or stop-use orders?: Yes, Kung Fu Tea/token Ramen in Tampa has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
What are the most common violations at Kung Fu Tea/token Ramen in Tampa?: The most frequently cited FDACS violations at Kung Fu Tea/token Ramen in Tampa are: 3-302.12: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12; 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13.
Does Kung Fu Tea/token Ramen in Tampa have any repeat violations?: Yes, Kung Fu Tea/token Ramen in Tampa has had the following violations cited on multiple FDACS inspections: 3-302.12: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12; 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13.