Wok N Roll
4076 Belfort Rd #1, Jacksonville, FL 32216 · Permanent Food Service · License 2613535
What drove the grade
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection5 intermediate (2 fixed on the spot), 7 basic (2 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Pork taken out of freezer yesterday
Code 11, Employee health: 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.
Emailed one
Fixed on the spot
Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
Both waters in hand sink by triple sink
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Green liquid by triple sink, manager labeled it soap
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One expired in 7/2026
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in cooler, sprouts 41, employee covered them
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food on shelf above customer food, shelf at front counter, employee rearranged
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Hanging on bucket, employee pushed it into solution
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket on floor, cook line area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Faucets on wok with old build up, gasket in box freezer with blackish build up
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.