Wok N Roll Chinese Restaurant

12410 Lake Underhill Rd, Orlando, FL 32828 · Permanent Food Service · License 5811071

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Aug 26, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 complaint inspection
2 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 2 repeats), 13 basic (6 repeats); basic violations cost 12 at most
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Aug262026

Complaint inspection

21 violations found

First visitAug 26, 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.
21 violations found:
- 2 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken stored over cooked chicken at the reach-in freezer. Operator switched it .
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over sauce at the walk-in cooler . Operator switched it .
  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.
  Spring rolls cooked 2 days ago no label .
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test for either the 3 compartment sink or sanitizer bucket.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board kitchen area .
  Non-pitting surface rust on food-contact equipment.
  Walk-in cooler shelves.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At the 2 employees hand sink and restroom. Operator added it .
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  2 of the 3 certifications missing complied date . Manager added it .
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Krab Rangoon at the reach-in freezer -all chicken kind at the reach-in cooler .
  Repeat violation
  Food stored on floor.
  Fryer oil stored on floor at the kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Reach-in Freezer .
  Repeat violation
  Equipment in poor repair.
  Gasket torn at the walk-in cooler door .
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Operator discarded the water and changed the sanitizer buckets .
  Fixed on the spot
  Establishment using a stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
  Kitchen area .
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler shelves.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple cracking and missing tile throughout kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.