TOKEN RAMEN

Name: TOKEN RAMEN
Address: 8001 DANI DR UNIT 1, FORT MYERS, FL, 33966, US
Rating: 21.9

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

21.9 Grade F / 100

Failing Health Score

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Quick take

TOKEN RAMEN in FORT MYERS currently holds an InspectFL Health Score of 21.9 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, inspectors documented 97 total violations — 20 critical, 33 major, 44 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
[53B-01-5] At time of callback inspection 1/9/26 there is no proof of training.
[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.
[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.
[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.
[29-34-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Call Back - Admin. complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food - sugar.
[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.
[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.
[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.
[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.
[29-34-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[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.
[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.
[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.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food - sugar.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
[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.
[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.
[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.
[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.
[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.
[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.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[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.
[31B-03-4] No soap provided at handwash sink on cook line and near 3 compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.

Warning Issued
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[25-05-4] Single-service articles improperly stored. Observed single service containers stored on floor near bathrooms in storage area.
[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.
[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.
[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.

Call Back - Admin. complaint recommended
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
[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.
[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.
[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.
[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.
[53B-01-5] Operator advised the paperwork for employee food handling is current but they had to re-order physical copies.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
[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.
[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.
[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.
[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.
[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.

Warning Issued
[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. Owner was unable to locate training paper work and said manager will know where it is.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink.
[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.
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above 3 compartment sink.
[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.
[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.

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TOKEN RAMEN

Failing Health Score

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

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MAHI SUSHI THAI CUISINE AND PHO

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SUBWAY

TURCO TACO

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