Wok N Roll
1680 Dunn Ave Ste 4, Jacksonville, FL 32218 · Permanent Food Service · License 2612887
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (2 fixed by the Aug 20 follow-up, 3 fixed on the spot), 4 intermediate, 10 basic (2 repeats)-39
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked chicken, egg rolls, cooked noodle and garlic in oil all held on time as public health control per operator from 11am with a 3pm discard time not discarded at time of inspection after 3pm. Operator removed and discarded.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed chicken on prep table uncovered(cooling) under leaking roof tile become contaminated by roof leak water.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Cooked chicken, egg rolls, cooked noodle and garlic in oil all held on time as public health control per operator from 11am with a 3pm discard time not discarded at time of inspection after 3pm. Operator removed and discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the glass doo reach in cooler, raw beef and chicken on a stick stored over ready to eat krab rangoons. Operator switched storage levels.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee using spray hose to rinse out soiled metal containers then stack them on shelf of clean containers over three compartment sink. Discussed with operator.
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test kit of any kind available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Portable cutting board in warewashing area with visible food staining residue.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Scoop stored in hand wash sink at end of cook line.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink at end of cook line or in prep area.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
In the walk in cooler, uncovered containers of cooked chicken. On shelf by walk in freezer uncovered bulk breading flour container.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic portion cup used as scoop in bulk soy sauce container.
Cardboard used to line nonfood-contact shelves.
Cardboard lining bottom shelf of center prep table.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Multiple wet wiping cloths stored on prep counters on the cook line.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Encrusted food debris burned into microwave bottom and side walls on prep table.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease build up on cook line hood filters.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, metal containers cleaned by employee stacked on other containers while wet.
Code 36, Floors, walls, ceilings and ventilation: Floor/ceiling tiles missing and/or in disrepair.
Missing floor tiles at front counter and at three compartment sink. Missing ceiling tile over center kitchen prep table.
Repeat violation
Floor soiled/has accumulation of debris.
Floor under cook line equipment soiled with build up.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee jacket stored on top of reach in freezer at front counter.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.