DirtyFLRestaurant Inspection Data

WOK N ROLL

Health inspection records show WOK N ROLL in PORT ORANGE has 6 inspections with a food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 6 reports on file

3810 South Clyde Morris Boulevard
Florida, 32129
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

12/9/2025· 3mo ago

Visit ID: 10908535

Met Inspection Standards

1 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic cup used to dispense cooked pork in walk in cooler. -metal can used to dispense rice. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -top shelf above cookline.
  • 40-04-4:Basic - Employee hand cream stored in reach in cooler. Corrected On-Site
  • 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 keys, drill, lantern stored on dry food storage shelf.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -metal hoisin sauce cans reused as scoop for rice. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -open bags of rice by back door.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts and shrimp in containers at left,top area of reach in cooler. Advised operator to move tcs foods in reach in cooler away from side next to steam table.

4/24/2025· 10mo ago

Visit ID: 8885599

Met Inspection Standards

3 high, 1 int, 3 basic

  • 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.

10/31/2024· 1y 4mo ago

Visit ID: 8995632

Met Inspection Standards

1 basic

  • 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

9/10/2024· 1y 6mo ago

Visit ID: 8739984

Met Inspection Standards

1 high, 6 basic

  • 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.

1/10/2024· 2y 2mo ago

Visit ID: 8456971

Met Inspection Standards

1 high, 1 int, 5 basic

  • 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

7/27/2023· 2y 7mo ago

Visit ID: 8361434

Met Inspection Standards

3 high, 1 int, 6 basic

  • 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