WOK N ROLL

Intermediate - 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. Observed all food handler training certificates expired 04/23/2026. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of cooked chicken cooked 26 hours prior with no date marking in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up multiple gaskets of reach in cooler and walk-in cooler doors throughout kitchen. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed employee using a non food grade drill w/ paint mixture attachment used as a mixer to mix sauce. Inspector educated employee about the potentially toxic materials within the drill. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk-in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer on metal speed rack three trays of raw beef covered with plastic wrap stored above plastic covered cream cheese wontons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In top of flip top reach in cooler on cook line, uncovered to go container of raw scallops on top of pans of ready to eat vegetables. Operator moved raw scallops. Also, in walk-in cooler, large plastic tub of raw chicken stored on case of unwashed broccoli. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above 3 compartment sink, multiple pans stacked before properly air drying. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored in between prep table and flip top reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment stained/soiled with food debris. Also, hood filters above cook line have grease buildup. Repeat Violation

Basic - Open dumpster lid. On shared dumpster out back of establishment, right lid open.

High Priority - Dented/rusted cans present. See stop sale. One can of bamboo shoot strips dented on top lip of can.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray jug of Ortho "Home Defense" on bottom shelf of table next to mop sink. Manager stated she only uses it out back of establishment for flies. Repeat Violation Admin Complaint

High Priority - 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. In walk-in freezer on rack to right, raw beef in pan covered in plastic wrap on bottom tray of cart with multiple trays of raw chicken stored above it. Manager stated in the morning she pulls the raw beef from the top of the rack and puts on the bottom so she knows which one to put in the walk-in cooler to thaw.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager unable to provide a procedure for clean up for vomiting and diarrheal. Printed out a copy of DBPR Form 5030-104 for manager. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle next to rice cooker on cook line. Manager removed. Also, employee water bottle on clean prep table. Manager moved water bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above triple sink, metal pans stacked before properly air drying.

Basic - Equipment in poor repair. Reach in cooler on cook line gaskets are torn.

Basic - No copy of latest inspection report available. Manager unable to provide copy of last inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have build up of grease.

Basic - Outer openings not protected with self-closing doors. Back door of establishment not self closing.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. "Home defense" on storage shelf by back door. When asked, manager stated they spray in the restaurant as well as outside back door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on make line, cut cabbage (50F - Cold Holding) sitting in bucket above fill line. Manager stated item was in cooler less than two hours. Manager moved below reach in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in freezer in disrepair/torn.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Upon arrival, observed employee drinking from open container while in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle next to rice cooker on make line. Manager removed water bottle. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Build up of garbage at shared dumpster enclosure.

High Priority - Container of medicine improperly stored. Prescription medicine on prep table in kitchen. Bottle of Tylenol on shelf with food items on rack near rear of establishment. Items moved and stored correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored on shelf below prep table in middle of kitchen stored next to clean equipment. Can moved and stored correctly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Toys and books on shelf in back dry storage area. Employee personal cell phones on prep table in middle of kitchen. Items moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment.

Basic - Open dumpster lid. Shared dumpster behind establishment. Lid closed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Green/White towel on top of two door cooler by front counter. Cloth moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp, removed from original box and stored in open plastic bag with other open plastic bags of fries and onions rings in reach in freezer chests near front counter. Raw chicken stored over raw pork mixture on speed rack in walk in freezer, all items removed from original packaging, operator moved shrimp. Also raw beef stored over soy sauce in bottom section of reach in cooler on cook line, operator removed beef. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station by front counter and hand wash station by roasting cabinet on cook line, hot water turned back on. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Various bags of employee food stored with bags of peas and carrots and bags of raw pork mixture in walk in freezer.

Basic - Reuse of single-service or single-use articles. Operator reusing boxes that contained raw chicken to stored their raw beef teriyaki in walk in freezer, inspector discussed with operator the importance of cooking the beef to a minimum of 165F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over soy sauce in walk in cooler. Raw pork stored over open container of vegetables in bottom section of reach in cooler. Operator rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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 pork wontons stored over raw chicken on speed rack in walk in freezer, both items removed from original packaging, operator rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura chicken (55F - Cold Holding) sitting out on counter next to fryers on cook line, per operator chicken has been sitting out less then 30 minutes, chicken placed back in reach in cooler. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operators two children that have been engaged in food handling for a period longer then 60 days do not have any proof of training.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash station at front counter only reaching 78F, employee turned hot water up under sink, water at 106F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice cooker, operator removed bowl. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over bags of edamame in walk in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (71F - Cold Holding) in reach in cooler, per employee eggs have been consistently taken in and out of reach in cooler for no more then two hours.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator they hold there cut cabbage on time for the same time every day but do not have any written procedures, procedures printed and filled out during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom in lobby area, employee corrected during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish removed from its original packaging stored of bread crumbs in walk in freezer.

High Priority - 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 removed from its original package stored over raw beef removed from its original package and raw fish removed from its original package. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs on counter @75°f, they said they keep on time. No paperwork, no time mark.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs on counter @75°f, they said they keep on time. No paperwork to back it up.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shelled eggs on counter @75°f, they said they keep on time. No time marking

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shelled eggs on counter @75°f, they said they keep on time. No paperwork to back it up.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at two hand wash sink, front counter and rear prep area by smoker

Basic - A minimum of one bathroom facility is not available for public use. Not allowing customers into the building, take out orders only.

Basic - Bathroom door left open other than during cleaning or maintenance. Door is left open during operations.

Basic - Bowl or other container with no handle used to dispense food. In bulk sugar, bowl being used as scoop. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In rear of kitchen across from triple sink there is a open drink can on the counter. Repeat Violation

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. 0 of 8 lights working over grills and fryers. Multiple lights missing.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light over fryers not covered