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Licensee
Name:
WOK N ROLL
License Number:
SEA5202182
Rank:
Seating
License Expiration Date:
06/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
303 SE 17 ST UNIT 103 OCALA, FL 34471
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/14/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
1
17
Violations:
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.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic ceiling tiles in kitchen are not smooth and cleanable. **Repeat Violation**
Basic - Cutting board has cut marks and is no longer cleanable.
Cutting board on flip-top make table in kitchen with grooves with black stains. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employee cups stored on prep table in kitchen and in upper shelves in dry goods storage area above food served to the public **Repeat Violation**
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Per staff member establishment uses sponge on in-use food-contact surface at three-compartment sink.
Basic - Food stored on floor.
Bag of flour and container of soy sauce stored on floor. Container of cooked Chicken stored on floor in walk-in-cooler. **Repeat Violation**
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-use utensil in non-time/temperature control food stored with handle touching food ( Rice, Flour and Sugar )
Basic - Stored food not covered.
Shrimp and egg rolls not covered in reach in freezer at entrance. Cooked chicken and noodles in walk-in-cooler not covered.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked chicken in walk-in-cooler cooked the night before at 46F
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.
Cook not wearing gloves dropped lighter and picked up from floor, then handled cooking utensils, pots and food orders without washing hands and putting on gloves. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
The following items and cold holding temperatures stored over night in the Walk-in Cooler: COLD HOLDING Shrimp 44,45, 44F, Beef 46F, raw Chicken 46F, cooked chicken 46F Sweet and sour Chicken 45,45,,44,44,45,44F, General Tso Chicken 45,44,46,46,45,44,46; Pork Filling 46, 48F; Pork Dumplings 47,47,47F; Low Mein 47,46F; Rice Noodles 47F; egg drop soup 48F; Tofu 47,47,47F. COOLING Cooked Chicken 46F **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
The following items and cold holding temperatures stored over night in the Walk-in Cooler: COLD HOLDING Shrimp 44,45, 44F, Beef 46F, raw Chicken 46F, cooked chicken 46F Sweet and sour Chicken 45,45,,44,44,45,44F, General Tso Chicken 45,44,46,46,45,44,46; Pork Filling 46, 48F; Pork Dumplings 47,47,47F; Low Mein 47,46F; Rice Noodles 47F; egg drop soup 48F; Tofu 47,47,47F. **Warning**
High Priority - Toxic substance/chemical improperly stored.
Spray cans of WD-40 and tools stored above bags of sugar and flour. employee moved toxic chemicals and tools **Corrected On-Site** **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip-top make table with mold like substance in the grooves in kitchen. **Repeat Violation**
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
