WOK N ROLL CHINESE RESTAURANT Inspection – August 4, 2026

High Priority 2

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked chicken and cooked pork in walk in cooler.

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler.

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of two door reach in cooler soiled , cooks line. Cutting boards soiled.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, cooked chicken, cooked chicken, cooked pasta , cooked rice all in walk in cooler.

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Cup no handle in rice containers.

#2Basic35A-03-4

Basic – Dead roaches on premises. 2 dead cockroaches under three compartment sink.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles for reach in coolers soiled on cooks line.

#4Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink at end of line.

#5Basic14-17-4

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

Florida Food Watch