WOK N ROLL
3810 South Clyde Morris Boulevard
Florida, 32129
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some water damage evident in ceiling tile above prep table in back
- 14-11-5:Basic - Equipment in poor repair. -base of walk in cooler door frame
- 36-17-5:Basic - Floor tiles in disrepair. -some floor tiles at end of cookline have damaged corners
- 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 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**
- 22-48-5: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
- 03A-02-5: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.
- 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 pork, chicken inside walk in cooler in bulk containers not date marked.
Food safety inspection conducted on 4/24/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 10/31/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soup container(no handle) used to dispense rice/other food. Reviewed statute with operator. Corrected On-Site
Food safety inspection conducted on 10/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard/paper used to line food-contact shelves. -single service container area. Shelving material that directly contacts food containers must be cleanable.
- 40-06-5: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
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/hood.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doo frame/screen
- 25-32-4:Basic - Reuse of single-service or single-use articles. -no.10 cans resused to hold different food products
- 25-18-4:Basic - To go menus for customers stored in toilet room.
- 22-48-5: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.
Food safety inspection conducted on 9/10/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. -egg cartons Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms stored above cooked chicken in walk-in cooler
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4: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
- 03A-02-5: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
- 31A-11-4: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
Food safety inspection conducted on 1/10/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/27/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5: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
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers soiled Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. -egg cartons
- 42-03-5: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
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on cookline Repeat Violation
- 08A-05-6: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-20-5: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
- 03A-02-5: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**
- 11-27-4: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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site
Food safety inspection conducted on 7/27/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).