WOK N ROLL

Name: WOK N ROLL
Address: 1112 94 AVE N, ST. PETERSBURG, FL, 33702-8437, US
Rating: 35.5

1112 94 AVE N, ST. PETERSBURG, FL 33702-8437

License #6216199

🥡 Chinese ℹ️

35.5 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WOK N ROLL in ST. PETERSBURG currently holds an InspectFL Health Score of 35.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 77 total violations — 18 critical, 16 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 17, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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WOK N ROLL has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03F-02-5] 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. 12-4 no time stamp
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Raw chicken on sheet pan employee turned on
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic lids inside hand wash sink used for prep
[08B-38-4] Food stored on floor. Oil container on floor of cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooked breaded chicken nuggets (75F - Cold Holding); Under pep table cooked breaded chicken nuggets (85F - Cold Holding)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in containers overtop cut and prepared onions inside walk in cooler. Employee moved

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Brown bowl used for scooping cooked chicken
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles at cook line reach in cooler
[21-17-4] Clean linens stored on floor. Under three compartment sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in reach in freezer. Educated
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. During inspection observed employees food scattered throughout restaurant reach in freezer and coolers.
[08B-38-4] Food stored on floor. White bins full of soup on ground next to oven. Employee put on shelve
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at cook line reach in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer soiled
[08B-12-5] Stored food not covered. Food inside walk in cooler not covered multiple items. Discussed with owner. Coved during inspection
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. To go bags used for storage of raw chicken in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat broccoli. Employee moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooked chicken nuggets (62F - Cold Holding) Employee inside reach in cooler. . Educated
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine was 200+ ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, large mixer
[31A-09-4] Handwash sink not accessible for employee use at all times. Front hand wash sink blocked by rice cooker. Employee moved Back hand wash sink blocked by yellow gloves tin can and large spoon. Hand wash sink blocked by table for microwave.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. During inspection observed hand wash sink near three compartment sink broken and not in use. Employee fixed during inspection
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks throughout entire restaurant.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some tiles over kitchen are porous acoustic tiles
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator posted during inspection
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 1 can of hoisin sauce on dry storage racks
[13-03-4] Employee with no hair restraint while engaging in food preparation. Female employee handling food with no hair restraint
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen
[08B-37-4] Food stored in a prohibited area. Soda stored in dining room unprotected
[14-69-4] Ice buildup in reach-in chest freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink next to screen door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass cooler tracks soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor under triple sink, relocated
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Buckets of sugar, starch, flour not labeled
[01B-01-4] Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 1 can of hoisin sauce on dry storage racks
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over vegetables in chest freezer, order corrected
[08A-17-6] 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 over raw beef in reach in freezer, order corrected
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff observed using computer at counter, then began to cook fried rice without washing hands or putting on gloves
[03F-02-5] 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. Fried chicken on cook line, time mark added
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to tree compartment sink
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Egg rolls in reach in freezer not dated
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler