Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: WOK- AND-ROLL License Number: SEA6215656
Rank: Seating License Expiration Date: 02/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 2519 MCMULLEN BOOTH RD #206

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/08/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 9 22
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Flour container and rice bag in dry storage area. **Repeat Violation**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over back prep counter. Screw top cap drink.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf over prep counter.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
08B-12-4    Basic - Food stored in holding unit not covered. Multiple items in walk-in cooler.
08B-38-4    Basic - Food stored on floor. Shrimp in walk-in freezer, pork in walk-in cooler. **Repeat Violation**
36-13-4    Basic - Grease accumulated under cooking equipment. Heavy deposits on cook line.
10-06-4    Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs resting in raw beef.
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple in walk-in cooler. **Repeat Violation**
35B-05-4    Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door open, flies present.
25-43-4    Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation**
08B-55-4    Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Mushrooms.
25-52-4    Basic - Reuse of single-use number 10 cans.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
25-06-4    Basic - Single-service items not inverted on cook line.
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard lid used to hold fried chicken. **Repeat Violation**
23-09-4    Basic - Soiled reach-in cooler gaskets.
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
12A-27-4    High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-07-4    High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
35A-08-4    High Priority - Live flies in kitchen.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice on counter 50°, cornstarch and water 64°, shrimp 49°, pork 45°. **Repeat Violation**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef, shrimp next to beef.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Repeat Violation**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cutting board and knife in back handwash sink.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen. **Repeat Violation**
14-14-4    Intermediate - Nonfood-grade basting brush used in food.
53B-13-4    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
43-08-4    Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Minors in kitchen.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395