WOK N ROLL II INC

Name: WOK N ROLL II INC
Address: 8602 SW HWY 200 STE 1, OCALA, FL, 34481, US
Rating: 92.4

8602 SW HWY 200 STE 1, OCALA, FL 34481

License #5201853

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.4 Grade B / 100

Solid Health Score

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Quick take

WOK N ROLL II INC in OCALA currently holds an InspectFL Health Score of 92.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 4, 2025. Across those visits, inspectors documented 28 total violations — 2 critical, 4 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 27, 2025

The latest inspection on November 4, 2025 included 1 critical violation, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored over three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Outside of storage bins in dry storage area soiled with old food debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on prep table across from three compartment sink: cabbage (58F - Cold Holding); noodles (60F - Cold Holding). Manager stated items placed on table thirty minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to cook line fryers. Manager moved wiping cloth to area where wiping cloths are discarded.
[25-32-4] Reuse of single-service or single-use articles. Old container for vinegar used to scoop rice in kitchen.
[36-52-4] Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood used on shelves in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles of sanitizer stored underneath three compartment sink.
[08B-38-4] Food stored on floor. Bag of onions stored on floor in walk-in cooler. Manager moved onions to shelf.

Emergency order recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Employee removed drink during inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[14-71-4] Duct tape used to repair nonfood-contact surface. Reach-in cooler next to cook line fryer.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly glue strips hanging from ceiling in back of kitchen across from back door.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
[02D-01-5] Working containers of food removed from original container not identified by common name. Food containers stored on shelf in back of kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of microwave in front corner of kitchen.
[36-52-4] Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood used to line walk-in cooler shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line greasy. Outside of reach-in cooler next to cook line fryer. Outside of food containers stored on shelf in back of kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to cook line fryers. Manager removed wiping cloth and placed in area where old wiping cloths are stored.
[14-11-5] Equipment in poor repair. Gasket for walk-in cooler torn.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf across from cook line fryers.
[11-27-4] 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. No written procedure available. Inspector provided operator with written procedure.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table across from three compartment sink. Employee removed phone during inspection.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Spray bottle of cleaner stored underneath three compartment sink.
[08B-12-5] Stored food not covered. Brussels sprouts and shrimp stored in walk-in cooler. Employee placed lids on containers.

Community reaction

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Community pulse