Wok N Roll
Last inspected: Dec 9, 2025
64
Score
Public records show eight inspections at Wok N Roll stretching back to 2022. The latest inspection on file is from Dec 9, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Among Port Orange restaurants, this is a fairly standard result. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
64
Apr 24, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked breaded chicken 66F at edge of bowl, 74F in middle. Employee stated cooked 5 hours prior before 3:20pm, manager placed onto sheet pan and into walk in freezer to rapidly cool -rechecked temperature of chicken inside walk in freezer at 5.5 hours to 48F. Manager stated removijg from freezer after 15-30 minutes of rapid cooling. Advised to use sheet pans inside walk in cooler after cooking for effective cooling to 41F within 6 total hours **Corrective Action Taken**
03D-01-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach present in ware washing area is not approved for use with food contact surfaces/dishes/utensils. **Repeat Violation**
22-48-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 70F sitting at room temperature for 2 hours, placed into walk in cooler. Advised to consider using 4 hour time as public health control after cutting cabbage if intent is to remain exposed to room temperature during operation.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, chicken inside walk in cooler in bulk containers not date marked.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some water damage evident in ceiling tile above prep table in back
36-32-5
Basic - Equipment in poor repair. -base of walk in cooler door frame
14-11-5
Basic - Floor tiles in disrepair. -some floor tiles at end of cookline have damaged corners
36-17-5
50
Oct 31, 2024
Complaint Partial
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Sep 10, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
22-48-5
Basic - Cardboard/paper used to line food-contact shelves. -single service container area. Shelving material that directly contacts food containers must be cleanable.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelving above make line cooler next to single service containers **Corrected On-Site**
40-06-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/hood.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doo frame/screen
23-03-4
Basic - Reuse of single-service or single-use articles. -no.10 cans resused to hold different food products
25-32-4
Basic - To go menus for customers stored in toilet room.
25-18-4
64
Jan 10, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 53F, per operator less than less than 30 minutes, relocated to walk-in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to walk-in cooler being used to store plastic container, operator removed **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms stored above cooked chicken in walk-in cooler
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on cookline next to wok, operator relocated to sanitizer bucket **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Reuse of single-service or single-use articles. -egg cartons **Repeat Violation**
25-32-4
61
Jul 27, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw shrimp in walk-in cooler, operator reorganized walk-in cooler shelves **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 66F, per operator less than 30 minutes stored on prep table next to fryer, operator returned chicken to reach-in cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked chicken in walk-in cooler, operator reorganized walk-in cooler shelves **Corrected On-Site**
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 Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table, employee removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers soiled **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. -egg cartons
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill stored on shelf above corn starch container, operator relocated **Corrected On-Site** **Repeat Violation**
42-03-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on cookline **Repeat Violation**
21-12-4
43
Jan 31, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -multiple foods stored in walk in freezer in nonfood-grade containers
14-15-4
Intermediate - Food-contact surface soiled with food debris. -noodle maker has an accumulation of food debris
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf above triple sink, operator relocated **Corrected On-Site**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. -open oil jug on floor beneath cooking equipment -open case of shrimp on floor in walk in freezer **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with flour, operator relocated **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -walk in cooler shelves underneath fan thoroughly soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. -unwrapped to-go boxes next to rice cooker not inverted, operator inverted **Corrected On-Site**
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill on shelf above corn starch container, operator removed
42-03-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -both walk in cooler and walk in freezer **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on prep tables **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in corn starch, operator removed **Corrected On-Site**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
45
Aug 12, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above open case of raw celery in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken wings stored over raw beef in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. -operator needs CHLORINE test kit
16-32-5
Basic - Bowl or other container with no handle used to dispense food. -bowl in sugar and salt containers, operator removed**Repeat Violation** **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. -reach in cooler door gasket torn
14-11-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. -all fixtures in food prep areas contain burned out/missing bulbs. Operator has back door propped open for light. **Repeat Violation**
38-11-4
Basic - Floor soiled/has accumulation of debris. -underneath triple sink **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -oil jug on floor beneath woks **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler, right side near top hinge -mop sink soiled -walk in cooler fan covers soiled -walk in freezer dood gasket soiled **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on front reach in cooler **Repeat Violation**
21-12-4
45
Frequently Asked Questions
When was Wok N Roll last inspected?
The most recent health inspection at Wok N Roll on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Wok N Roll?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Wok N Roll.
How does Wok N Roll compare to other restaurants in Port Orange?
Wok N Roll most recently scored 64 out of 100, which is about the same as the Port Orange average of 66.
Has Wok N Roll's inspection record improved over time?
Yes. Recent inspections at Wok N Roll have averaged around four violations per visit, down from roughly eight earlier in the 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.
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