Wok N Roll

6551 N Orange Blossom Trl #117, Mount Dora, FL 32757 · Permanent Food Service · License 5812433

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 14, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 11 basic (7 repeats); basic violations cost 12 at most
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

15 violations found

First visitJul 14, 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:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over cooked pork in reach in cooler. Operator removed.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken on top of raw beef in white chest freezer. Operator removed.
  Fixed on the spot
Intermediate2
- 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.
  Cooke chicken wings, ribs and egg rolls in reach in cooler at cook line.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked with pans. Operator removed.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of sprouts, bag of carrots and a bucket of onions.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In flour container. Operator removed.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  White chest freezers.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Upright white reach in cooler at the end of cook line. Reach in coolers at cook line. White Reach in freezer interior in the kitchen
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Upright white reach in cooler gaskets at the end of cook line. Reach in cooler gaskets at cook line. Hood filters soiled. White Reach in freezer gaskets in the kitchen
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand washing sink in the kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In rest room.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Floor at cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall by oven.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor between white chest freezers soiled. Floor at cook line.
  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.
  Phone on prep table. Operator removed.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.