WOK N ROLL CHINESE RESTAURANT
881 W BAY DR UNIT #3
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-02-19: **Time Extended**
Food safety inspection conducted on 2/19/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/17/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container and bag.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Scoop made out of milk jug used for scooping. Reuse of egg cartons.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5 dropping found around water heater covered with cob webs.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 51f, bean sprouts 48f, raw shrimp 47f, all item moved to walk in cooler.
- 02C-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 chicken, cooked ribs no date mark in walk in cooler.
Food safety inspection conducted on 2/17/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 9/11/2024
High Priority
2
Intermediate
4
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table is rusted. Located across from refrigerator near walk-in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Multiple containers of sauce stored on floor in walk-in cooler. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors are soiled. Fan vents on walk-in coolers are soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from fat-fryer.
- 08B-12-5:Basic - Stored food not covered. Raw chicken not covered in walk-in freezer. Multiple containers of cut vegetables, cooked ribs, and shrimp not covered in walk-in cooler. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in pan of water not thawing under running water or refrigeration. Operator placed item under running cold water. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta at 12:00pm. Temped at 2:08pm cooked pasta (85F - Cooling). Operator stated reheating pasta will cause it to overcook. Operator discarded item. Will email DBPR Form 5030-061. Improper Cooling is the Major Cause of Foodborne Illness. **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of soy sauce is dented at seam. Two 5 lb cans of soy sauce is bulging. 7 lb can of ketchup is dented at seam.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened and held more than 24 hours ago not date marked. Operator date marked item. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pasta at 12:00pm. Temped at 2:08pm cooked pasta (85F - Cooling). Operator stated reheating pasta will cause it to overcook. Operator discarded item.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is soiled with black substance.
- 02C-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 ribs, shrimp and rice prepared more than 24 hours ago not date marked. Operator date marked items. **Corrected On-Site**
Food safety inspection conducted on 9/11/2024 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).