WOK N ROLL
3810 S CLYDE MORRIS BLVD, Port Orange FL 32129 · 386-788-6669
Last inspected May 14, 2026 · 7 visits since July 2023
SEP 24
OCT 24
APR 25
DEC 25
MAY 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile shows water damage
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use wet wiping cloth/towel used under cutting board Removed
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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.
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.
Cardboard used to line nonfood-contact shelves. -top shelf above cookline.
Employee hand cream stored in reach in cooler.
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.
Reuse of single-service or single-use articles. -metal hoisin sauce cans reused as scoop for rice.
Stored food not covered. -open bags of rice by back door.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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
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.
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.
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.
Ceiling/ceiling tile shows damage or is in disrepair. -some water damage evident in ceiling tile above prep table in back
Equipment in poor repair. -base of walk in cooler door frame
Floor tiles in disrepair. -some floor tiles at end of cookline have damaged corners
Oct 31, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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.
Cardboard/paper used to line food-contact shelves. -single service container area. Shelving material that directly contacts food containers must be cleanable.
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
Hood ventilation system inadequate as evidenced by grease accumulation on walls/hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doo frame/screen
Reuse of single-service or single-use articles. -no.10 cans resused to hold different food products
To go menus for customers stored in toilet room.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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
Handwash sink used for purposes other than handwashing. -handwash sink next to walk-in cooler being used to store plastic container, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled
Reuse of single-service or single-use articles. -egg cartons
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms stored above cooked chicken in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on cookline next to wok, operator relocated to sanitizer bucket
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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
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
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
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.
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers soiled
Reuse of single-service or single-use articles. -egg cartons
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
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on cookline
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.