WOK N ROLL

Name: WOK N ROLL
Address: 4725 66 ST N, KENNETH CITY, FL, 33709, US
Rating: 30.2

4725 66 ST N, KENNETH CITY, FL 33709

License #6215166

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

30.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

WOK N ROLL in KENNETH CITY currently holds an InspectFL Health Score of 30.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 67 total violations — 12 critical, 12 major, 43 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

⚠️

DBPR ordered this restaurant shut on April 21, 2026

The restaurant was allowed to reopen on April 23, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Emergency Order Callback Complied
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler door -reach in cooler doors
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -hood system has accumulation of grease creating strings of grease dripping down onto cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on prep coolers and prep tables
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system has accumulation of grease creating strings of grease dripping down onto cookline.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[33-23-4] Grease receptacle on dirt, not on proper pad/nonabsorbent surface.
[36-24-5] Hole in or other damage to wall. -hole in wall in utility room with water heater. Vermin present.
[14-69-4] Ice buildup in reach-in freezer behind cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cookline equipment has accumulation of grease and food debris
[33-16-4] Open dumpster lid.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -back exterior door has hole in bottom of it sufficient to allow vermin and rodents entry when closed.
[32-17-4] Self-closing device on bathroom door broken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep coolers and prep tables stained
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lacking proof of food handler training for one employee who engages in food preparation. Operator believed he could add employees name to another employees certificate. I explained that they need their own training and their own certificate.

Emergency Order Callback Not Complied
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler door -reach in cooler doors
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -hood system has accumulation of grease creating strings of grease dripping down onto cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on prep coolers and prep tables
[35A-03-4] 4 live roaches near end of cookline 1 live roach on cookline floor 1 live roach on wall in dry storage room near kitchen exit 3 dead roaches on kitchen floor 1 dead roach under 3 compartment sink Operator killed all roaches and cleaned areas.
[35A-20-4] No dead rodents observed this visit.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system has accumulation of grease creating strings of grease dripping down onto cookline.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[33-23-4] Grease receptacle on dirt, not on proper pad/nonabsorbent surface.
[36-24-5] Hole in or other damage to wall. -hole in wall in utility room with water heater. Vermin present.
[14-69-4] Ice buildup in reach-in freezer behind cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cookline equipment has accumulation of grease and food debris
[33-16-4] Open dumpster lid.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -back exterior door has hole in bottom of it sufficient to allow vermin and rodents entry when closed.
[32-17-4] Self-closing device on bathroom door broken.
[35A-19-4] No live rodents observed this visit.
[35A-23-4] Roach excrement and/or droppings present. -2 roach egg sacs in dry storage area across from reach in freezer behind cookline Operator cleaned area.
[35A-04-4] 3 rodent droppings in utility room with water heater
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep coolers and prep tables stained
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lacking proof of food handler training for one employee who engages in food preparation. Operator believed he could add employees name to another employees certificate. I explained that they need their own training and their own certificate.

Emergency order recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken (81F - Hot Holding) Operator voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep coolers and prep tables stained
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at end of cookline blocked with buckets. Operator moved buckets.
[32-17-4] Self-closing device on bathroom door broken.
[33-23-4] Grease receptacle on dirt, not on proper pad/nonabsorbent surface.
[08B-38-4] Food stored on floor. -bucket of onions stored on floor in walk in cooler Operator removed from floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored on prep table on cookline. Operator removed drink.
[36-24-5] Hole in or other damage to wall. -hole in wall in utility room with water heater. Vermin present.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked pork in reach in cooler on cookline. Operator put raw pork below cooked pork.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cookline equipment has accumulation of grease and food debris
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lacking proof of food handler training for one employee who engages in food preparation. Operator believed he could add employees name to another employees certificate. I explained that they need their own training and their own certificate.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 20 Rodent droppings in water heater room 10 Rodent droppings in dry storage room in rear of kitchen 7 rodent droppings under prep table near 3 compartment sink Operator is in process of cleaning areas.
[35A-23-4] Roach excrement and/or droppings present. -2 roach egg sacs in dry storage area across from reach in freezer behind cookline Operator cleaned area.
[14-69-4] Ice buildup in reach-in freezer behind cookline.
[35A-19-4] Live rodent present. 1 live rodent in back storage room with water heater. Operator killed, discarded and is in process of cleaning area.

Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of thick soy sauce. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked pork (59F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (49F - Cold Holding); raw chicken (51F - Cold Holding); raw shrimp (51F - Cold Holding); bourbon chicken (49F); bbq rib (49F) Deli cooler across from cook line ambient temp 50F. Operator says he checked temperatures this morning and everything was at 41F, but that the cooler doesnt keep temp once the kitchen gets hot. All items, top and bottom, were out of temp. Operator emptied cooler of Temperature Control for Safety Foods and moved to different cold holding units. I advised the operator that this unit may not be used for cold holding temperature sensitive foods until it is fixed or replaced.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle stored in corn starch being used as scoop. Operator removed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, added bleach, retested at 50PPM)
[31B-03-4] No soap provided at handwash sink near large reach in freezer in kitchen. Operator put soap out.
[36-73-4] Floor soiled/has accumulation of debris behind cook line and under equipment/ storage throughout kitchen.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Owners mother and father in the kitchen. Mother observed cooking food. He claims she comes to cook for them. I explained this is not acceptable. If she is here to cook food she needs Food Handler training.
[08B-38-4] Food stored on floor. Case of raw chicken and bucket of onions stored on floor of walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired Feb 2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on deli cooler on cook line heavily soiled with grease and staining -Cutting board on prep table next to three compartment sink -meat slicer soiled with accumulation of grease buildup
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bamboo bowls used for food storage with cracks and breaks, no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat stored on top of cases of soda. Operator removed. -stroller stored blocking entrance to dry storage area
[35A-02-7] Live, small flying insects found 1 live fly in dining area landing on table and on my iPad. I tried to kill it but it got away.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of kitchen equipmen5throyghout kitchen heavily soiled with grease and food debris.
[25-32-4] Reuse of single-service or single-use articles. Sauce can reused for storing raw beef. Operator put beef in proper storage container.

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