Keys Wok N’ Roll
102840 Overseas Hwy, Key Largo, FL 33037 · Mobile Food Dispensing Vehicle · License 5453327
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-16
- Safety score84
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 visitJul 9, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs stored at room temp next to cook line. As per operator for approximately 2 hrs. Operator placed eggs inside reach in cooler for rapid cooling.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed sushi rice without time mark. As per operator for less than 4 hrs. Operator labeled rice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef over rice noodles inside reach in cooler at sushi station. Operator properly rearranged.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink used as a sanitizer bucket with towels. Operator discarded water.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside rice container. Operator removed the bowl.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed box with chopsticks stored on floor.
Repeat violation
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.
Observed employee keys and sunglasses on top of flour container. Operator removed the items.
Fixed on the spot
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.