WOK N ROLL CHINESE RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed produce. Item moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 89f, cooked rice 71f,move to walk in cooler Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 89f, cooked rice 71f, sitting on work counter. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked rice. All date marked. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice, removed. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Raw shell egg trays used for absorbing grease. Corrective Action Taken

Basic - Walk-in cooler with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprout 68f, moved to reach in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked ribs, cooked pork. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Pan no handle used for scoop in dry rice. Removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reuse of single-service or single-use articles.plastic jug cut in half used for scoop. Removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on line. Corrected On-Site

Basic - Stored food not covered. Eggrolls and skewered meat in walk in freezer. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-02-19: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta at 12:00pm. Temped at 2:08pm cooked pasta (85F - Cooling). Operator stated reheating pasta will cause it to overcook. Operator discarded item. Will email DBPR Form 5030-061. Improper Cooling is the Major Cause of Foodborne Illness. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 1 can of soy sauce is dented at seam. Two 5 lb cans of soy sauce is bulging. 7 lb can of ketchup is dented at seam.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened and held more than 24 hours ago not date marked. Operator date marked item. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pasta at 12:00pm. Temped at 2:08pm cooked pasta (85F - Cooling). Operator stated reheating pasta will cause it to overcook. Operator discarded item.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is soiled with black substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, shrimp and rice prepared more than 24 hours ago not date marked. Operator date marked items. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Bottom shelf of prep table is rusted. Located across from refrigerator near walk-in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Multiple containers of sauce stored on floor in walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors are soiled. Fan vents on walk-in coolers are soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler across from fat-fryer.

Basic - Stored food not covered. Raw chicken not covered in walk-in freezer. Multiple containers of cut vegetables, cooked ribs, and shrimp not covered in walk-in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in pan of water not thawing under running water or refrigeration. Operator placed item under running cold water. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Reviewed with the manager .

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 02/01/2024 .

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 .Reviewed with manager food storage .Manager rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sprouts 52 F on counter less than 2 hours . Manager moved food to walk in freezer for quick chill down Corrective Action Taken

Basic - Food ( containers of raw chicken) stored on floor in walk in cooler . Manager relocated chicken . Corrected On-Site

Basic - Stored food not covered in walk in cooler . Manager covered food . Corrected On-Site

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

High Priority - Dented/rusted cans present. See stop sale. Cans dented at seams on dry-storage shelf next to three-compartment sink. a. Two #10 cans of Bamboo Shoot Dice b. One #10 can of Water Chestnut Dice c. 3 three-pint cans of soy sauce.

Intermediate - No soap provided at handwash sink in customer restroom. Operator placed soap in restroom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No handle bowl stored in sugar container in dry-storage. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board on reach-in cooler on cook line has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. Cans dented at seams on dry-storage shelf next to three-compartment sink not segregated. a. Two #10 cans of Bamboo Shoot Dice b. One #10 can of Water Chestnut Dice c. 3 three-pint cans of soy sauce. Operator segregated cans. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors soiled black-like substance.

Basic - Standing water in bottom of reach-in-cooler on cook line across from fat-fryer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink, in rear of kitchen, used for other purposes as evidenced by food residue on interior of hand wash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned beef not date marked. Operator dated with yesterdays date. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar and flour stored in five gallon buckets with bowl inside each bucket.operator removed cups and inserted scoops. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. Employee put on hair restraint. Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall and Hood filters show excessive build up of grease on filters. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door deli cooler on cook line in kitchen shows accumulation of debris on interior. Gaskets on two door deli cooler show accumulation of debris. Hood filters show accumulation of debris and grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler on main cook line in kitchen shows accumulation of debris on interior.

Basic - Reuse of single-service or single-use articles. Five gallon soy sauce buckets used for food storage.

Basic - Stored food not covered. Cut and prepped carrots and onions in food containers not covered in walk-in cooler. Operator covered food items. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms stored over egg rolls. Operator moved the mushrooms to produce shelf. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses. Stored on cook line.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Sent big six packet to increase knowledge.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole hard shelled eggs stored above ready to eat cooked beef and sauces. Operator moved to bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two door deli cooler in kitchen on cook line shows accumulation of debris on interior bottom and shelving interior.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, and chicken containers not date marked. Operator date marked the food items. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven, located in kitchen to the right of the fryers, shows accumulation of debris on interior of oven.

High Priority - Dented/rusted cans present. See stop sale. 1 hoisin can number 5 can 5 number 10 water chestnuts cans 1 46oz can of pineapple juice

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked egg rolls. Operator moved to proper location. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw beef in walk-in freezer. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. All three faucets on cook line wok station have no vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade shows accumulation of debris and rusting. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar and flour stored in five gallon buckets with bowl inside each bucket. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage shelf with foods to be served to the public.

Basic - Employee with no hair restraint while engaging in food preparation. Operator had no hair restraint.

Basic - Equipment in poor repair. Can opener shows rust like accumulation on the blade. Rusted shelving on the bottom of stainless steel table located just outside of cook line.

Basic - Food stored on floor.raw steak k bobs stored on the floor of the walk-in freezer. Operator moved food off the ground. Sauce I. Five gallon buckets on floor of walk-in cooler. Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall and Hood filters show excessive build up of grease on filters.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives kept between the stainless steel table and cook line table.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and top of walk-in freezer door shows mold like substance on top of the door. Hood filters build up on grease. Gaskets and door handles on two door deli cooler show accumulation of debris.

Basic - Reuse of single-service or single-use articles. Five gallon soy sauce buckets used for food storage.

Basic - Stored food not covered. Raw animal food in walk-in freezer not covered. Operator covered food in walk-in freezer. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cook line.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in five gallon buckets not labeled. Operator labeled properly. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler on cook line soiled with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at end of cook line blocked by large spoon. Operator removed large spoon. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinated beef, marinated chicken, cooked shrimp, in walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single serve plate ware. Operator removed drink from prep table.

Basic - Food stored on floor. Raw chicken wings on floor in walk in cooler. Operator moved chicken wings to shelf. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior and shelves of ricin cook line soiled with food debris. Small reach in cooler on cook line interior soiled.

Basic - Stored food not covered. Chicken skewers in walk in freezer. Krab rangoon in walk in freezer. Operator covered both items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 50°f, operator put in walk in cooler. Retemped cream cheese 43°f, after 20 minutes. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Found eggrolls and cooked chicken cooling at room temperature. Cooked eggrolls 76°f, cooked chicken 87°f, had operator put in walk in cooler, eggrolls cooling 56°f, cooked chicken cooling 54°f, after 20 minutes. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Scoop stored in hand sink.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in sugar type substances. Bowl in dry rice. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Raw shrimp and buckets of sauces on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of two door reach in cooler on line. Gaskets on line. Repeat Violation

Basic - Reuse of single-service or single-use articles. Plastic bottle cut in half being used as scoop. Egg cartons used to catch grease from cooked foods. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on line.

Basic - Stored food not covered. Raw chicken and wontons not covered in walk in freezer.

Basic - Vending machine exterior soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sugar type substances in buckets not labeled.