WOK N ROLL
1680 DUNN AVE STE 4, Jacksonville FL 32218 · 904-757-8988
Last inspected Aug 20, 2026 · 10 visits since August 2023
MAR 25
JUN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking At cook line, cooked chicken with no time marked. Operator stated chicken out 30 minutes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using spray hose to rinse out soiled metal containers then stack them on shelf of clean containers over three compartment sink. Discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. In the glass doo reach in cooler, raw beef and chicken on a stick stored over ready to eat krab rangoons. Operator switched storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken on prep table uncovered(cooling) under leaking roof tile become contaminated by roof leak water.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken, egg rolls, cooked noodle and garlic in oil all held on time as public health control per operator from 11am with a 3pm discard time not discarded at time of inspection after 3pm. Operator removed and discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked chicken, egg rolls, cooked noodle and garlic in oil all held on time as public health control per operator from 11am with a 3pm discard time not discarded at time of inspection after 3pm. Operator removed and discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in warewashing area with visible food staining residue.
Handwash sink used for purposes other than handwashing. Scoop stored in hand wash sink at end of cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit of any kind available.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cook line or in prep area.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk soy sauce container.
Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of center prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of reach in freezer at front counter.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, metal containers cleaned by employee stacked on other containers while wet.
Floor soiled/has accumulation of debris. Floor under cook line equipment soiled with build up.
Floor/ceiling tiles missing and/or in disrepair. Missing floor tiles at front counter and at three compartment sink. Missing ceiling tile over center kitchen prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Encrusted food debris burned into microwave bottom and side walls on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters.
Stored food not covered. In the walk in cooler, uncovered containers of cooked chicken. On shelf by walk in freezer uncovered bulk breading flour container.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counters on the cook line.
Jan 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. In back kitchen multiple plastics containers for food storage not food grade.
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.
Floor tiles missing and/or in disrepair. At cook line under wok station and in kitchen by triple sinks, multiple floor tiles missing.
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.
No conspicuously located ambient air temperature thermometer in holding unit. At fry station, silver refrigerator missing ambient thermometer.
No handwashing sign provided at a hand sink used by food employees. In unisex restroom, no hand wash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
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.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. In unisex restroom, light bulb just glows.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
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.
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.
Toxic substance/chemical improperly stored. At dry storage shelves, pack of lighters stored on top of sesame oil.
Current Hotel and Restaurant license not displayed. Establishment has expired license posted.
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.
Floors, walls and/or ceilings soiled/has accumulation of debris. In back kitchen, cobwebs on wall over mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen by walk-in cooler, exterior of soy sauce container soiled.
Reuse of single-service or single-use articles. In kitchen by walk-in cooler, oyster sauce can reused as scoop in bag of rice.
Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, 2 wet towels on wok station counter.
Jun 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. At prep area, chair in front of handwash sink.
Handwash sink used for purposes other than handwashing. Front handwash sink has metal scrub pad in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At back cook line handwash sink, no paper towels. Operator supplied.
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.
Dead roaches on premises. At cook line, observed 12 dead roaches in catch tray on floor under fryer. Operator disposed of dead roaches.
Floor tiles missing and/or in disrepair. In walk-in cooler, floor has rust and is no longer easily cleanable
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.
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.
Reuse of single-service or single-use articles. At prep table, cut plastic jug used as scoop. Operator discarded.
Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
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.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking At cook line, cooked chicken with no time marked. Operator stated chicken out 30 minutes.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels handwash sink at back of cook line. Operator supplied during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 2 employees, both certificates expired.
Floor tiles missing and/or in disrepair. In walk-in cooler, floor has rust and is no longer easily cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up below cooling unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in cooler used for dry storage soiled.
Shelf with rust that has pitted the surface. Lower prep shelf across from cook line has rust.
Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
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.
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.
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.
Bowl or other container with no handle used to dispense food. Plastic cups used in bags of flour.
Floor tiles missing and/or in disrepair. Multiple floor tiles cracked or missed throughout kitchen.
Food stored on floor. In walk-in cooler, container with sprouts on floor.
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.
No copy of latest inspection report available.
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.
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.
Unnecessary items/unused equipment on the premises. Unused non operational ice machine in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at fryer station.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Gray trash container for bulk sugar. Blue storage container for bulk rice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler near front counter, chicken and egg rolls prepared yesterday.
Records/documents for required employee training do not contain all of the required information. Training records missing certified food manager number.
Bathroom door left open other than during cleaning or maintenance. Unisex bathroom door near front counter. Door closed.
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in bulk sugar containers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep tables in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on back prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Both employees working on cook line.
Floor/Ceiling tiles missing and/or in disrepair. Floor in back corner of kitchen by Bbq oven. Floor tile cracked by front counter. Ceiling tiles damaged in front counter area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles for both scoops in bulk sugar containers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pan around hot water heater.
Reuse of single-service or single-use articles. Can used as scoop in bulk rice container.
Unnecessary items/unused equipment on the premises. Unused non-operational ice machine in kitchen.
Working containers of food removed from original container not identified by common name. Gray container for sugar. Blue container for rice.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.