Wok N Roll
3787 Palm Valley Rd #101, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6502523
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 4 basic-20
- Safety score80
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 visitSep 15, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. In walk-in cooler, noodles (87°F - Cooling 2.5 hours). Noodles in deep plastic container with tight lid.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In walk-in cooler, noodles (87°F - Cooling 2.5 hours). Noodles in deep plastic container with tight lid.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At front counter area reach-in cooler, raw chicken sticks stored over cooked chicken. In walk-in cooler, raw chicken wings stored over sauces. In walk-in freezer, raw pork in plastic wrap stored over krab. At cook line in bottom of flip top reach-in cooler, raw beef stored over sauces. Operator moved all items to proper storage levels.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At back kitchen area, observed 2 flying insects.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk-in cooler, noodles (87°F - Cooling 2.5 hours). Noodles in deep plastic container with tight lid.
Repeat violation
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 kitchen employees with no hair protection.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, 2 hood filters over wok station have grease build up. At back kitchen area, lids on bulk containers soiled with food residue. Employee cleaned lids. At prep table, lower shelf soiled with food residue.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
In dining room, plastic forks and spoons stored randomly in drawers. Operator rearranged utensils to present handle forward.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License posted at front counter expired 6/1/2025.
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.
- Stop sale
- An order that the food can’t be sold or served.