Wok N Roll
303 SE 17 St Unit 103, Ocala, FL 34471 · Permanent Food Service · License 5202182
What drove the grade
Raw animal food not separated from ready-to-eat food during preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (fixed on the spot, 1 repeat), 8 basic (2 repeats)-15
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
1. Pan of raw beef stored on shelf inside walk-in cooler above pan containing carrots and pan containing broccoli. 2. Pan containing wrapped portions of raw chicken stored above bags of fully cooked pork inside walk-in freezer. Manager moved both raw items away during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Two flour bins in back of kitchen not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
1. Container of cooking oil and bucket of sauce stored directly on floor in kitchen. Manager removed both items from the floor during this inspection. 2. Several buckets of sauce
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1. Broken cooler at cookline. Manager is using Time as a Public Health Control for Time/Temperature Control for Safety (TCS) foods temporarily until the cooler is repaired. 2. Several rusted shelves throughout kitchen.
Cardboard used to line nonfood-contact shelves.
Cardboard used to line shelving throughout kitchen.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gaps around exterior door in back of kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
Unclean building components, attachments or fixtures.
Several stained ceiling tiles at front counter.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Pan of tools stored above single-use food bags in dry storage area. Manager removed the tools during this inspection.
Fixed on the spot
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.