WOK N ROLL
3787 PALM VALLEY RD #101, Ponte Vedra Beach FL 32082 · 904-543-7666
Last inspected Mar 27, 2026 · 6 visits since October 2023
APR 24
OCT 24
MAR 25
NOV 25
MAR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice not Discarded at 3 pm
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef stored over pork wontons on soled rack in walk in freezer all items removed from original packaging. Operator began to rearrange items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); bbq pork (45F - Cold Holding) in overfilled containers in top section of flip top reach in cooler on make line, per operator lid has been consistently open for 1 hour, top section of items put in other containers and moved to bottom of reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (112F - Cooling, after 20 minutes 112F); shrimp (110F - Cooling, after 20 minutes 110F) in covered plastic containers in walk in cooler, per operator all items were cooked less then 1 hour ago, items moved to walk in freezer and lids removed.
Handwash sink used for purposes other than handwashing. Operator used hand wash station by front counter to rinse off utensil, bowl, and rinse out hand towel.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Container of cut cabbage stored under boxes of unwashed broccoli and mushroom in walk in cooler, operator began to rearrange all items during inspection.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onions and whole carrots in walk in cooler. Operator rearranged products to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at wok station at 73F. Per employee, garlic placed out one hour prior. Establishment will hold this product on time controls and added appropriate time mark to garlic.
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. Cut cabbage being held on time controls has no time mark. Operator states cabbage placed out 2 hours prior and added appropriate time mark to cabbage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in freezer behind front counter.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice not Discarded at 3 pm
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 and the time removed from temperature control cannot be determined. Cooked rice not Discarded at 3 pm
Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink blocked by equipment in sink. Moved by manager.
Bowl or other container with no handle used to dispense food. Bowls as scoops in cut vegetables, meats in make table.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by Food service equipment. Moved by manager.
Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed in original box. Person In Charge washed Broccoli and placed broccoli in clean tub.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not filled out for cut cabbage and general tso chicken on cook line, manager corrected during inspection.
Raw fruits/vegetables not washed prior to preparation. Employee cutting pea pods from the box they came in without washing them first.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in standing water in triple sink, cold water turned on.
Wood food-contact surface not properly sealed. Unsealed wood shelves in back of kitchen.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut green bell peppers with bare hands in prep area in kitchen by walk in cooler, employee put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw shrimp stored over cooked wontons, removed from original packaging, in small reach in freezer near front counter. Also raw chicken stored over raw scallops on speed rack in walk in freezer, all items removed from original packaging.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (98F - Hot Holding) in steam table on make line in kitchen, per operator dumplings where previously heated up and placed in warming unit approximately 1.5 hours prior.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped chicken (79F - Cooling, after 35 minutes 80F) in covered large strainer in bus tub in walk in cooler, covered removed
Food stored on floor. Two boxes of chicken in walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and mushrooms stored over cut cabbage in walk in cooler.
Oct 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
Spray hose at dish sink lower than flood rim of sink. Three compartment sink spray hose hangs below the flood plane and into the three compartment sink.
No Heimlich maneuver/choking sign posted. No choking poster at time of licensing inspection. Inspector provided poster.
No child labor law poster. For reporting purposes only. No child labor law poster at time of licensing inspection.
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.