Wok N Roll
7900 103rd Street, Suite 28, Jacksonville, FL 32210 · Permanent Food Service · License 2613793
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 2 repeats), 6 basic (1 repeat)-34
- Safety score66
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 10, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw fish stored in same container as raw chicken in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee dry hands on clothes after washing hands. Inspector educated employee proper handwashing procedures.
Fixed on the spot
Employee washed hands with no soap.
Observed 2 employees wash hands in three compartment sink with no soap. Inspector educated employee proper handwashing procedures.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: 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 food items cooked within past 3 days with no date markings stored in walk-in cooler and reach in cooler near front counter.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed multiple bags of cooked beef with no date markings stored in chest freezer near walk-in cooler.
Repeat violation
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed person in charge unable to provide time as a public health control paperwork for cooked food items next to fryer.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed 2 employees wash hands in three compartment sink. Inspector educated employees proper handwashing procedures.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed bowls, towels, gloves, and metal scrubs stored in both hand wash sink in kitchen. Employees removed all items from hand wash sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink by three compartment sink.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple cases of cooked food items with no protective coverings in walk-in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaging in food preparation with no hair restraint.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed metal container with no handle used as scooping mechanism in rice near rear exit.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on flip top cooler cutting board in between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; grease build up around hood filters on cook line. Food debris build up on gaskets of reach in cooler doors.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed piping unattached under hand wash sink by three compartment sink. Water from hand wash sink leaks directly on floor.
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.