ORLANDO, FL. Inspectors visiting Wok N Roll Chinese Restaurant on Lake Underhill Road on August 26 found food that had not been cooked to the required minimum temperature, a violation that puts every customer who ordered poultry or other high-risk proteins at direct risk of Salmonella poisoning. The restaurant was not closed.
That single finding was one of six high-severity violations documented during the inspection, plus four intermediate violations. Ten citations in total. The restaurant at 12410 Lake Underhill Rd remained open to the public.
What Inspectors Found
The undercooking violation sat alongside a citation for food contact surfaces that were not properly cleaned or sanitized, meaning bacteria could transfer from contaminated surfaces directly onto food before it ever reached a customer's plate. Inspectors also found that the restaurant had no written employee health policy, leaving no formal mechanism to keep sick workers out of the kitchen.
Inspectors additionally cited improper hand and arm washing technique. This is distinct from failing to wash hands at all. Workers were making an attempt, and still leaving pathogens behind.
The restaurant also received a citation for not using time as a public health control properly. When a kitchen holds food without temperature control, it relies on strict time tracking to pull items before bacterial growth reaches dangerous levels. That system was not functioning correctly here. There was also no consumer advisory posted to warn customers that some items may be served raw or undercooked.
What These Violations Mean
The undercooking citation is among the most direct paths to foodborne illness in any restaurant kitchen. Salmonella in poultry survives below 165 degrees Fahrenheit. A customer who received chicken that did not reach that temperature had no way of knowing it, and no warning on the menu to make an informed choice, because the consumer advisory was also missing.
The absence of an employee health policy compounds every other violation on the list. Without a written policy, there is no formal requirement for workers who are sick with Norovirus or similar illnesses to stay out of the kitchen. Norovirus is responsible for an estimated 20 million cases of illness in the United States each year, and food handlers are among the most common transmission vectors.
Improperly cleaned food contact surfaces and multi-use utensils that were not properly cleaned create what food safety scientists call a biofilm problem. Bacterial biofilms can form on surfaces within 24 hours and resist standard cleaning. When inspectors also find that the sanitizing solution itself was improperly mixed or applied, there is no effective last line of defense.
The reuse of single-use items adds another contamination pathway. Items like gloves, cups, and foil are designed for a single contact cycle. Reusing them transfers whatever contamination they picked up the first time directly to the next food or surface they touch.
The Longer Record
The August 26 inspection was not an anomaly. State records show Wok N Roll has been inspected 32 times and has accumulated 498 total violations across its history.
The pattern in recent years is striking. Inspectors found 7 high-severity and 3 intermediate violations in February 2026. Before that, July 2025 produced two inspections on consecutive days, with 7 high and 3 intermediate on July 31, and 9 high and 3 intermediate the day before. February 2025 followed the same arc, with a 10-high, 2-intermediate inspection on February 25 and a 7-high, 2-intermediate follow-up the next day.
Go back further and the numbers hold. Nine high-severity violations in July 2024. Nine in August 2023. Nine in March 2023. The restaurant has not logged fewer than 7 high-severity violations in a single inspection across the eight most recent inspections on record before this one.
The facility was emergency-closed once, in May 2018, after inspectors found rodent activity. It reopened the following day.
Still Open
The violations documented on August 26, including undercooked food, no employee health policy, improperly sanitized food contact surfaces, and failed handwashing technique, were not enough to trigger an emergency closure. Under Florida's inspection framework, emergency closure requires an immediate threat to public health that cannot be controlled on-site.
State records show this restaurant has logged at least 7 high-severity violations in every documented inspection over the past three and a half years.
After the August 26 inspection, Wok N Roll remained open.
