Wok N Roll
Last inspected: Feb 11, 2026
50
Score
Across the available record, Wok N Roll has eight inspections on file, the first dated 2022. The latest inspection on file is from Feb 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited six times.
By comparison, the average St. Petersburg facility scores 77, putting Wok N Roll on the weaker side. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Food prepared with soiled equipment/utensil. Observed bread raw shrimp on sheet pan on top of garbage can. Employee moved **Corrected On-Site**
08B-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of frozen raw chicken breast over breaded shrimp in two door reach in freezer. Moved during inspection. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes back hand wash sink. Employee moved large spoon in hand wash sink near back door. Employee moved **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease. Gaskets
23-03-4
Basic - Food stored on floor. Bin on pork stored on floor near walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Stored food not covered. Chicken carcass inside white reach in freezer uncovered. Employee covered **Corrected On-Site**
08B-12-5
50
Aug 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork storage inside reach in cooler to go bags
14-15-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork in water in three compartment sink. Employee turned water on **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Oil on floor under wok station. Employee moved **Corrected On-Site**
08B-38-4
78
Mar 24, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used for storage of raw chicken in reach in freezer.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat broccoli. Employee moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooked chicken nuggets (62F - Cold Holding) Employee inside reach in cooler. . Educated **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine was 200+ ppm **Repeat Violation**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, large mixer **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front hand wash sink blocked by rice cooker. Employee moved Back hand wash sink blocked by yellow gloves tin can and large spoon. Hand wash sink blocked by table for microwave. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. During inspection observed hand wash sink near three compartment sink broken and not in use. Employee fixed during inspection
31A-04-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks throughout entire restaurant.
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in reach in freezer. Educated **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. Brown bowl used for scooping cooked chicken
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles at cook line reach in cooler
23-24-4
Basic - Clean linens stored on floor. Under three compartment sink.
21-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. During inspection observed employees food scattered throughout restaurant reach in freezer and coolers.
40-06-5
Basic - Food stored on floor. White bins full of soup on ground next to oven. Employee put on shelve **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at cook line reach in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer soiled
22-16-4
Basic - Stored food not covered. Food inside walk in cooler not covered multiple items. Discussed with owner. Coved during inspection **Corrected On-Site** **Repeat Violation**
08B-12-5
23
Nov 18, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
47
Apr 29, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hood use stored on bottom shelf of prep table next to fryers. Operator put in waist receptacle **Corrected On-Site**
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in deli cooler at cook line Pork (45F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken (44F - Cold Holding) Moved all three podcasts to reach in freezer. Pork (41F - Cold Holding); cooked shrimp (38F - Cold Holding); cooked chicken (40F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Location: Walk-in cooler cooked and put in cold holding unit more than 24 hours ago. a. Multiple containers of cooked chicken made on 4-28 b. Multiple containers of cooked pork made on 4-28 Operator date-marked items. Will email DBPR Form 5030-049. Date Marking. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Bucket of shrimp in walk in cooler on floor. Employee moved during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soiled residues back silver double door, bottom shelf soiled.
22-16-4
Basic - Stored items not covered Location: Walk in cooler a.cooked chicken b. Cooked pork c. Cooked egg rolls Manager put cover on all. **Corrected On-Site**
08B-12-5
55
Dec 20, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
13
Mar 29, 2023
Routine - Food
4 critical violations. 7 major violations. 4 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of baby corn in dry storage shelf
01B-01-4
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 sanitizer available is labeled only for laundry and home use. Employee purchased sanitizer made for food contact surfaces during inspection **Corrected On-Site**
22-48-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in kitchen not landing on food or food contact surfaces
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat sauces in walk-in cooler. Discussed proper food storage
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 out of 3 food handlers missing training
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler made yesterday over 24 hours ago
02C-02-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified food manager unable to name all of the 8 major food allergens
53A-16-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near front line. Handwash sink blocked by side door. Employees removed items **Corrected On-Site**
31A-09-4
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
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of baby corn in dry storage shelf
08B-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fish on top shelf in tall double door reach-in freezer. Discussed proper storage
08B-49-4
Basic - Food stored on floor. Case of water bottles on floor of front line Containers of fry oil on floor next to walk-in cooler **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Cooked chicken and egg rolls in walk-in cooler not covered.
08B-12-5
22
Dec 28, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator walking with me, took over cooking on the line without hand washing. Educated employee about hand washing before engaging in food preparation. Employee washed hands. **Corrective Action Taken**
12A-16-4
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. Frozen chicken out of package, stored over uncooked, portioned pork won tons. Operator moved raw frozen chicken to bottom shelf for proper storage. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (48F - Cold Holding); cooked chicken (45F - Cold Holding); cooked pork (46F - Cold Holding). Had operator move all items to functioning cooler. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in rear of kitchen near the three compartment sink shows accumulation of debris over all of the mixer. **Repeat Violation**
22-02-4
Basic - Food stored on floor. Bag of onions in kitchen on floor, nest to the walk-in cooler, operator placed bag of onions on shelf. **Corrected On-Site**
08B-38-4
55
Frequently Asked Questions
When was Wok N Roll last inspected?
The most recent health inspection at Wok N Roll on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Wok N Roll?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Wok N Roll.
How does Wok N Roll compare to other restaurants in St. Petersburg?
Wok N Roll most recently scored 50 out of 100, which is lower than the St. Petersburg average of 77.
Has Wok N Roll's inspection record improved over time?
Results have been roughly steady. Inspections at Wok N Roll have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wok N Roll 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 inspected?
Based on the inspection history on file, Wok N Roll is inspected around three times per year on average.
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