Wok N Roll
Last inspected: Mar 27, 2026
58
Score
Inspectors have visited Wok N Roll six times, with records going back to 2023. Wok N Roll was last inspected on Mar 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
That's lower than the typical Ponte Vedra Beach restaurant, which scores around 75. The record is unremarkable in either direction.
6
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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 over raw beef stored over pork wontons on soled rack in walk in freezer all items removed from original packaging. Operator began to rearrange items during inspection. **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); bbq pork (45F - Cold Holding) in overfilled containers in top section of flip top reach in cooler on make line, per operator lid has been consistently open for 1 hour, top section of items put in other containers and moved to bottom of reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (112F - Cooling, after 20 minutes 112F); shrimp (110F - Cooling, after 20 minutes 110F) in covered plastic containers in walk in cooler, per operator all items were cooked less then 1 hour ago, items moved to walk in freezer and lids removed. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash station by front counter to rinse off utensil, bowl, and rinse out hand towel.
31A-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Container of cut cabbage stored under boxes of unwashed broccoli and mushroom in walk in cooler, operator began to rearrange all items during inspection. **Corrective Action Taken**
08B-17-4
58
Nov 5, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at wok station at 73F. Per employee, garlic placed out one hour prior. Establishment will hold this product on time controls and added appropriate time mark to garlic. **Corrective Action Taken**
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. Cut cabbage being held on time controls has no time mark. Operator states cabbage placed out 2 hours prior and added appropriate time mark to cabbage. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onions and whole carrots in walk in cooler. Operator rearranged products to proper storage. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in freezer behind front counter.
14-69-4
61
Mar 14, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice not Discarded at 3 pm
01B-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. Cooked rice not Discarded at 3 pm
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink blocked by equipment in sink. Moved by manager. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Bowls as scoops in cut vegetables, meats in make table.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by Food service equipment. Moved by manager.
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed in original box. Person In Charge washed Broccoli and placed broccoli in clean tub. **Corrective Action Taken**
08B-39-4
55
Oct 29, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not filled out for cut cabbage and general tso chicken on cook line, manager corrected during inspection. **Corrected On-Site**
03F-10-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in standing water in triple sink, cold water turned on. **Corrected On-Site**
06-01-5
Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves in back of kitchen.
14-06-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting pea pods from the box they came in without washing them first.
08B-39-4
78
Apr 30, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut green bell peppers with bare hands in prep area in kitchen by walk in cooler, employee put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw shrimp stored over cooked wontons, removed from original packaging, in small reach in freezer near front counter. Also raw chicken stored over raw scallops on speed rack in walk in freezer, all items removed from original packaging.
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (98F - Hot Holding) in steam table on make line in kitchen, per operator dumplings where previously heated up and placed in warming unit approximately 1.5 hours prior.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped chicken (79F - Cooling, after 35 minutes 80F) in covered large strainer in bus tub in walk in cooler, covered removed **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. Two boxes of chicken in walk in freezer.
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and mushrooms stored over cut cabbage in walk in cooler.
08B-17-4
52
Oct 11, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink spray hose hangs below the flood plane and into the three compartment sink.
29-37-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster at time of licensing inspection. Inspector provided poster. **Corrective Action Taken**
51-13-4
82
Frequently Asked Questions
When was Wok N Roll last inspected?
The most recent health inspection at Wok N Roll on file is from Mar 27, 2026. The public record contains six inspections in total.
What is the most common violation at Wok N Roll?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Wok N Roll.
How does Wok N Roll compare to other restaurants in Ponte Vedra Beach?
Wok N Roll most recently scored 58 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Wok N Roll's inspection record improved over time?
Results have been roughly steady. Inspections at Wok N Roll have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wok N Roll means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Wok N Roll inspected?
Based on the inspection history on file, Wok N Roll is inspected around two times per year on average.
Nearby Restaurants