Wok N Roll
Last inspected: Jan 12, 2026
55
Score
Wok N Roll appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Jan 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Wok N Roll's latest score of 55 falls below the Jacksonville average of 74. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 12, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In back kitchen multiple plastics containers for food storage not food grade.
14-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at back end of cook line blocked by storage rack and rice cookers. Operator moved items, sink no longer blocked. **Corrected On-Site**
31A-09-4
Basic - Floor tiles missing and/or in disrepair. At cook line under wok station and in kitchen by triple sinks, multiple floor tiles missing.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station across from fry station, rice scoop in standing water at 64f. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At fry station, silver refrigerator missing ambient thermometer.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In unisex restroom, no hand wash sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. In prep area on dry storage shelves, stack of aluminum trays not inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. In unisex restroom, light bulb just glows.
38-10-4
55
Aug 25, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white reach-in cooler at fry station, cream cheese wonton (57F - Cold Holding); chicken (56F - Cold Holding). Operator stated door open/items out for lunch business. Operator moved to walk-in cooler to chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table across from fry station, broth (120F - Hot Holding); gravy (131F - Hot Holding). Operator stated heated and placed in steam table. Operator turned up heat on steam table to reheat items. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At dry storage shelves, pack of lighters stored on top of sesame oil.
41-10-4
Basic - Current Hotel and Restaurant license not displayed. Establishment has expired license posted.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler multiple personal foods stored with customer foods.
08B-49-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In back kitchen, cobwebs on wall over mop sink.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen by walk-in cooler, exterior of soy sauce container soiled.
23-03-4
Basic - Reuse of single-service or single-use articles. In kitchen by walk-in cooler, oyster sauce can reused as scoop in bag of rice. **Repeat Violation**
25-32-4
Basic - Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen. **Repeat Violation**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, 2 wet towels on wok station counter.
21-12-4
45
Jun 24, 2025
Complaint Partial
No violations found.
100
Mar 31, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can, no hand wash, returned to preparing wontons.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In silver refrigerator/freezer, in refrigerator section, raw chicken sticks stored over multiple ready to eat items. Operator moved to bottom shelf. Also in walk-in cooler, raw duck identified as personal, stored on top shelf over multiple ready to eat items. Operator moved to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form missing items held on time and has time is tracked.
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. At prep area, chair in front of handwash sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Front handwash sink has metal scrub pad in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back cook line handwash sink, no paper towels. Operator supplied. **Corrected On-Site**
31B-02-4
Basic - Dead roaches on premises. At cook line, observed 12 dead roaches in catch tray on floor under fryer. Operator disposed of dead roaches. **Corrected On-Site**
35A-03-4
Basic - Floor tiles missing and/or in disrepair. In walk-in cooler, floor has rust and is no longer easily cleanable **Repeat Violation**
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bag of msg, scoop handle touching product. Operator moved scoop. **Corrected On-Site**
10-01-5
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves and shelf liners soiled and surface rust.
22-16-4
Basic - Reuse of single-service or single-use articles. At prep table, cut plastic jug used as scoop. Operator discarded. **Corrected On-Site**
25-32-4
Basic - Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen. **Repeat Violation**
33-31-5
37
Oct 31, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 15, 2024
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at fryer station, chicken (57F - Cold Holding); egg rolls (59F - Cold Holding). Suggested using Time as a Public Health Control to hold items on counter. Provided Person in Charge with Time as a Public Health Control written procedures form.
03A-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 2 containers of Home Defense pest control, one by front handwash sink, one at back end of cook line.
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, multiple containers of sauces stored below raw beef and chicken.
08A-05-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at fryer station.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups used in bags of flour. **Repeat Violation**
14-01-5
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles cracked or missed throughout kitchen. **Repeat Violation**
36-17-5
Basic - Food stored on floor. In walk-in cooler, container with sprouts on floor.
08B-38-4
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 in bag of potato flour has handle touching product. **Repeat Violation**
10-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On lower shelf in prep area, plastic container with flour has soiled exterior. Mop sink soiled. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. At fryer station, boxes reused for egg rolls. In prep area, jug cut for scoop. At prep area, cardboard lids used for cooked chicken. **Repeat Violation**
25-32-4
Basic - Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen. **Repeat Violation**
33-31-5
41
Aug 3, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Feb 6, 2023
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet near hot water heater where green hose is attached. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken and raw beef stored over cooked ready to eat chicken. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near cook line in prep table, container of pasta 51F. Cook states pasta put out approximately 15 minutes prior. Pasta moved back to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed off hands in triple sink. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation**
12A-03-4
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. No plan could be provided. Inspector emailed example of plan. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cook line in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by Bbq smoker is blocked by small prep table and sauce. Items moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by barbecue smoker in kitchen. Towels provided. **Corrected On-Site**
31B-02-4
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. No proof for any employee. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pink purse on top of canned foods in dry storage area. Purse moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Floors, walls, and/or ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Floor in kitchen has multiple cracked tiles. Floor in walk in cooler is rusted. Wall near front counter is peeling. **Repeat Violation**
36-30-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment. Floor under racks in back storage area. Wall below triple sink in kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Case of chicken on floor in walk in freezer. Chicken moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In silver reach in cooler by front counter.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in unisex restroom by front counter. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep shelf below prep table in kitchen. Multiple handles for reach in coolers in kitchen. Wire shelves in dry storage area. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment.
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Unused ice machine in kitchen. **Repeat Violation**
33-31-5
Basic - Operator does not permit customers to use bathroom. On unisex restroom door near front counter, door states no public restroom. Inspector explained to operator that restroom must be available to customers.
32-24-4
20
Jul 11, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of pasta stored by flip top cooler on make line 50F. Pasta placed out one hour prior. Pasta moved to reach in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet where green hose is attached near hot water heater/mop sink.
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line used triple sink to wash hands. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-03-4
Intermediate - No soap provided at handwash sink. At hand washing sink near triple sink. Soap provided. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken and egg rolls prepared two days prior stored in silver reach in cooler by front counter. Items dated by operator. **Corrected On-Site**
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. Unisex restroom near front counter. Door closed. **Corrected On-Site**
32-02-4
Basic - Cardboard used to line nonfood-contact shelves. Multiple pieces of cardboard used as liners in kitchen.
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over front counter.
36-32-5
Basic - Floor tiles missing and/or in disrepair. Floor under triple sink in kitchen. Floor tiles near rear exit door. **Repeat Violation**
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment. Floor under triple sink. Floor in walk in freezer. Floor in prep area. Wall under triple sink. Wall by mop sink/hot water heater. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil and pan of batter by prep area. Bag of carrots in walk in cooler. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Shelf below prep table in kitchen.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Unused ice machine in kitchen. **Repeat Violation**
33-31-5
37
Frequently Asked Questions
When was Wok N Roll last inspected?
The most recent health inspection at Wok N Roll on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Wok N Roll?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Wok N Roll.
How does Wok N Roll compare to other restaurants in Jacksonville?
Wok N Roll most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Wok N Roll's inspection record improved over time?
Yes. Recent inspections at Wok N Roll have averaged around six violations per visit, down from roughly 11 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 three times per year on average.
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