Wok N Roll Chinese Restaurant
Last inspected: Feb 3, 2026
35
Score
Across the available record, Wok N Roll Chinese Restaurant has nine inspections on file, the first dated 2022. The newest entry in the record is dated Feb 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 15 violations to closer to 19 violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
9
Inspections
0
Critical latest
3
Major latest
15
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 major violations. 15 minor violations.
View 18 violations
Intermediate - Handwash sink not accessible for employee use at all times. -bleach bottle stored in hand wash sink at rear door
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to mop sink **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date marking on any items n establishment -operator states all items are used in under 7 days
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. -cook lime cooler seals
23-24-4
Basic - Cardboard used to line food-contact shelves. -in reach in freezer at 3 compartment sink
14-05-4
Basic - Ceiling tile missing. -above water heater
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee drink in cook line cooler not identified or separated
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Walk in cooler seals torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
35B-01-4
Basic - Food stored on floor. -in walk in cooler **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between cooler and table
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals soiled -hood filters soiled with accumulation of grease -walk in cooler fan covers **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -under prep table next to cook line
14-20-4
Basic - Stored food not covered. -flour -chicken -wings
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout **Repeat Violation**
36-27-5
35
Jul 31, 2025
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - 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 stored on top of raw beef at the reach-in freezer. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of fries at the reach-in freezer. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of cooked chicken wings at the walk-in cooler . **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand sink by the back door . - From follow-up inspection 2025-07-31: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At the employee hand sink by the back door . - From follow-up inspection 2025-07-31: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as portion for the soy sauce . - From follow-up inspection 2025-07-31: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2025-07-31: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. In used broken gray container used to stored the cooked chicken . - From follow-up inspection 2025-07-31: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce stored on floor by the dish area ,fryer oil stored on floor at the kitchen. **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored on bottom of make table . - From follow-up inspection 2025-07-31: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation. Back door open and there's uncovered cooked chicken cool down next to the door . - From follow-up inspection 2025-07-31: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves . **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair . Exit door screen torn . - From follow-up inspection 2025-07-31: **Time Extended**
35B-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler . - From follow-up inspection 2025-07-31: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at the kitchen. **Corrected On-Site** - From follow-up inspection 2025-07-31: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Msg and sugar not label. Operator label it . **Corrected On-Site** - From follow-up inspection 2025-07-31: **Time Extended**
02D-01-5
27
Jul 30, 2025
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. top of make table (); cooked pork (52F - Cold Holding); beans sprouts (52F - Cold Holding); cut cabbage (52F - Cold Holding); tofu (62F - Cold Holding); garlic in oil (60F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (45F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked cut pork (52F - Cold Holding); raw shell egg's (55F - Cold Holding) bottom of make table ; cut cabbage (54F - Cold Holding); cooked pork (47F - Cold Holding); cooked shrimp (47F - Cold Holding) **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top of make table (); cooked pork (52F - Cold Holding); beans sprouts (52F - Cold Holding); cut cabbage (52F - Cold Holding); tofu (62F - Cold Holding); garlic in oil (60F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (45F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked cut pork (52F - Cold Holding); raw shell egg's (55F - Cold Holding) bottom of make table ; cut cabbage (54F - Cold Holding); cooked pork (47F - Cold Holding); cooked shrimp (47F - Cold Holding) No temperature taken since last night . **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. See stop sale. **Repeat Violation** **Warning**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of fries at the reach-in freezer. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of cooked chicken wings at the walk-in cooler . **Repeat Violation**
08A-20-5
High Priority - 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 stored on top of raw beef at the reach-in freezer. **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand sink by the back door .
31B-02-4
Intermediate - No soap provided at handwash sink. At the employee hand sink by the back door .
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation** **Warning**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as portion for the soy sauce .
14-01-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Food storage container/container lid cracked or broken. In used broken gray container used to stored the cooked chicken .
14-38-4
Basic - Food stored on floor. Soy sauce stored on floor by the dish area ,fryer oil stored on floor at the kitchen. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored on bottom of make table .
12B-13-4
Basic - Outer openings not protected during operation. Back door open and there's uncovered cooked chicken cool down next to the door .
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves . **Repeat Violation**
22-16-4
Basic - Screen in door torn/in poor repair . Exit door screen torn .
35B-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler .
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at the kitchen. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Msg and sugar not label. Operator label it . **Corrected On-Site**
02D-01-5
16
Feb 26, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
20
Feb 25, 2025
Routine - Food
10 critical violations. 4 major violations. 9 minor violations.
View 23 violations
High Priority - Raw animal food stored over or with unwashed produce. Boxes of over prepared noodles.
08A-04-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple times. Advised by inspector many times. **Warning**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tongs rinsed off, no triple step manual dish washing procedures.
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to go bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp over wontons in freezer **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Various raw over cut washed and cooked foods in walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CH: Cooked shrimp 78 Raw chicken 69 degrees Fahrenheit cold holding. Placed all products over 41 degrees in walk in cooler. Too many products being prepped at the same time. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg rolls 127, placed in walk in cooler. **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled out form, make available at all inspections. **Corrective Action Taken**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Handheld slicer on magnetic strip. Freezer interior. **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form not signed. Provided in Chinese. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Bottle empty. Acquired proper sanitizer. **Corrected On-Site**
22-38-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Equipment in poor repair. Drop in Freezer lid. Gaskets. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Jug of oil. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Various shelves . **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Cardboard paper used for food storage.
25-32-4
Basic - Stored food not covered. Cut vegetables in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Hole in or other damage to wall.
36-24-5
10
Jul 29, 2024
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Aug 16, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Mar 21, 2023
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - 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 . Manager added time mark. Egg rolls. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hat and prepared food. Educated staff. **Warning**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Repeat Violation** **Warning**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided forms **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot. Heavy buildup **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.bleach bottle in sink. Manager removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. added paper towels **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Added soap **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the reach in freezer. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Large chest freezer **Warning**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over reach in freezer. **Warning**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on takeout bags on service line. Manager removed **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. All cooks. Added hats **Corrected On-Site** **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Manager removed **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Repeat Violation** **Warning**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Countertops. **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
20
Nov 7, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook. Educated and he washed. **Corrected On-Site**
12A-07-5
High Priority - 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. Manager added time mark. Rice. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout
23-24-4
Basic - Ceiling tile missing. Kitchen
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet in kitchen above prep table. Manager removed. **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. Kitchen behind door
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Reach-in freezer 2. Walk-in cooler door
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. I fan cover in walk-in cooler.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler
14-33-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Utensils, manager placed behind counter. **Corrective Action Taken**
25-09-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.kitchen area
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area
36-27-5
39
Frequently Asked Questions
When was Wok N Roll Chinese Restaurant last inspected?
The most recent health inspection at Wok N Roll Chinese Restaurant on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Wok N Roll Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Wok N Roll Chinese Restaurant.
How does Wok N Roll Chinese Restaurant compare to other restaurants in Orlando?
Wok N Roll Chinese Restaurant most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Wok N Roll Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Wok N Roll Chinese Restaurant have averaged around 19 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Wok N Roll Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Wok N Roll Chinese Restaurant inspected?
Based on the inspection history on file, Wok N Roll Chinese Restaurant is inspected around three times per year on average.
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