Wok-N-Roll
Last inspected: Feb 26, 2026
55
Score
Public records show eight inspections at Wok-N-Roll stretching back to 2022. The newest entry in the record is dated Feb 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 12 violations earlier on.
Looking across the full record, “stored food not covered” is the recurring theme, flagged five times.
The city-wide average sits at 71, which Wok-N-Roll's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
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 outdoors
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork in to go bags in freezer
14-31-5
Basic - Cloth used as a food-contact surface. Wiping cloth covering dumplings in white cooler near front counter
21-05-5
Basic - Employee with no hair restraint while engaging in food preparation. Staff cooking in wok with no hair restraint
13-03-4
Basic - Food stored on floor. Containers of cooking oil on floor in rear of kitchen
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Exterior of flour/corn starch bins soiled
23-03-4
Basic - Stored food not covered. Multiple items in walk in cooler **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
55
Oct 10, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to three compartment sink
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt bin, removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Pork and egg rolls in walk in cooler not covered **Repeat Violation**
08B-12-5
78
Feb 21, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Jul 19, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
45
Feb 29, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Soy sauce cans on dry storage racks **Repeat Violation**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked pork in reach in freezer, order corrected **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensil in hand sink at rear of kitchen, removed **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura pork in freezer not dated **Repeat Violation**
02C-04-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of soy sauce on dry storage shelf, removed **Corrected On-Site** **Repeat Violation**
08B-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and sugar bins, removed **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Stored food not covered.egg rolls in walk-in cooler, covered **Corrected On-Site** **Repeat Violation**
08B-12-5
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. On cook line
21-12-4
41
Oct 20, 2023
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. 3 cans of soy sauce on dry storage shelf
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to go bags in reach in freezer
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Scoop made from plastic liquid jug hanging on wall near hand sink
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (81F - Cold Holding) on cook line, moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, replaced **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.cooked pork in freezers not dated
02C-04-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in sugar, flour bins
10-01-5
Basic - Cardboard used to line food-contact shelves. Fried chicken cooling on cardboard box lid
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 3 cans of soy sauce on dry storage shelf
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on pre table across from cook line, removed **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Both employees on cook line with no hair restraints
13-03-4
Basic - Ice buildup in reach-in chest freezers
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Accumulation of grease on sides of wok station
23-03-4
Basic - Reuse of single-service or single-use articles. Scoop made from plastic jug hanging on wall next to hand sink
25-32-4
Basic - Stored food not covered. Cut vegetables, egg rolls in walk-in cooler, covered **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket
42-01-4
25
Jun 30, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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.
11-27-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken made yesterday not date marked.
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
08B-49-4
Basic - Food stored on floor. Oil on floor. Manager moved off floor. **Corrected On-Site**
08B-38-4
67
Dec 15, 2022
Routine - Food
4 critical violations. 1 major violation. 17 minor violations.
View 22 violations
High Priority - Nonfood-grade bags used in direct contact with food. -food items in thank you bag at reach in freezer next to walk-in cooler
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork next to cooked beef in reach in freezer chest at cooks line Discussed separating raw from ready-to-eat with operator during time of inspection. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (76F - Cold Holding) -cooked noodles(65F - Cold Holding) Item held out for less than 4 hours Operator moved item to walk-in cooler during time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched clothes then began putting on gloves without washing hands Discussed proper hand washing procedures with operator during time of inspection.
12A-07-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -pork and ribs in freezer and coolers prepped on 12/9/22 Discussed date marking with operator during time of inspection.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop soy sauce at prep sink **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -at make table in kitchen area
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -soda can on top of prep table at cooks line Operator moved can during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -glasses above make table in kitchen area **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employees in kitchen area **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack
24-08-4
Basic - Food stored on floor. -bucket of soy sauce on floor at prep sink Operator moved bucket during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer chest in kitchen area **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in flour at exit door
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease
23-03-4
Basic - Reuse of single-service or single-use articles. -observed egg trays under food containers at prep station in kitchen area **Repeat Violation**
25-32-4
Basic - Standing water or very slow draining water in handwash sink next to rice cooker in kitchen area
29-20-5
Basic - Stored food not covered. -cut cabbage (43F - Cold Holding ) in walk-in cooler
08B-12-5
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. -pink wet wiping cloths at cooks line
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at wok station **Repeat Violation**
02D-01-5
21
Frequently Asked Questions
When was Wok-N-Roll last inspected?
The most recent health inspection at Wok-N-Roll on file is from Feb 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Wok-N-Roll?
Across the inspection record, “stored food not covered” has been cited five times, more than any other issue at Wok-N-Roll.
How does Wok-N-Roll compare to other restaurants in Seminole?
Wok-N-Roll most recently scored 55 out of 100, which is lower than the Seminole average of 71.
Has Wok-N-Roll's inspection record improved over time?
Yes. Recent inspections at Wok-N-Roll have averaged around seven violations per visit, down from roughly 12 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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