MASTER WOK
850 S MOODY RD STE 300, Palatka FL 32177 · 386.328.9191
Last inspected Apr 3, 2026 · 7 visits since July 2023
JUL 24
DEC 24
APR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee utilizing barehands to portion cooked noodles.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw beef. Operator switched storage levels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowl on top of speed rack not inverted or covered.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table by rice cooker. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
Show the remaining 7 findings ▾
Equipment in poor repair. Reach in freezer door handle missing.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping under filters of the hood system in the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door reach in cooler at front counter, multiple reach in freezer door gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler not in use by fryers on cook line with food debris build up.
Reuse of single-service or single-use articles. Establishment reusing lid of raw chicken boxes to store cooked chicken. Discussed with operator and removed from lid.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor. Operator relocated.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee added raw chicken to wok with barehands then handled clean container of cooling ready to eat chicken.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee utilizing barehands to portion cooked noodles.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken over ready to eat noodle and raw chicken over raw beef. Operator rearranged storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker on cook line with burned debris on interior sides and debris along lid seal tracks.
Handwash sink not accessible for employee use at all times. Hand wash sink at back of kitchen cook line blocked by pans in sink. Operator relocated the pans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler dumplings and krab mix prepared the day before with no product date marking.
Ceiling tile missing. Missing ceiling tiles over walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler, reach in freezer and walk in cooler, employee personal food over food for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal items on shelf of cook line over prep space.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
Floor soiled/has accumulation of debris. Floor under cook line with debris build up.
Food stored on floor. Container of sauce in pot cooling on the floor. Operator relocated.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of reach in freezers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cornstarch container with handle in contact with product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets soiled. Hood filter with grease build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table and wok station.
Working containers of food removed from original container not identified by common name. Bulk container of cornstarch not labeled. Operator labeled.
Apr 23, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to touch ready to eat cooling bourbon chicken. Operator discarded the cooked chicken.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee in prep area touched cooling bourbon chicken with unwashed bare hands. Operator discarded the chicken potentially contaminated.
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in cooler, raw pork stored over cooked pork. In the walk in cooler raw chicken over raw shrimp. Operator rearranged the storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Lid for cooked chicken in walk in cooler has mold like substance on the top portion of the lid. Operator removed and replaced with new lid.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, chicken and egg rolls from the previous day not date marked. In the reach in cooler by the fryer pork cooked then frozen not marked with thaw date.
Ceiling tile missing. Missing ceiling tiles over walk in cooler.
Employee eating in a food preparation or other restricted area. Employee lunch on back prep table by the cook line. Employee drink on soup steam table. Operator relocated the employee beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple reach in cooler with employee personal food not labeled or completely separated from food for customers.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Standup reach in freezer by walk in cooler missing door handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar container scoop with handle in contact with product. Knife stored between prep table and reach in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in the cook line microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets and freezer door gaskets with mold like substance buildup up. Cook line hood filters with grease build up. Operator has hood cleaning scheduled for the 30th.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on wok station prep table. Sanitizer bucket at 0ppm chlorine, operator added bleach to 50ppm.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler raw chicken on shelf over container of sauce and noodles. Operator relocated the raw chicken.
Handwash sink not accessible for employee use at all times. Hand wash sink in back prep area blocked by empty sauce buckets. Operator made the hand wash sink available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken and shrimp missing product date marking from the previous morning. Operator placed date markers for containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling vent over walk in cooler with missing ceiling tiles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep table.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food labeled on shelf over raw shell eggs to be served to customers. Operator relocated the raw shell eggs.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink,McLean containers stacked while wet.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk pepper container scoop handle in contact with the pepper. Operator relocated the scoop handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front cook line app has food debris around the rotating plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer door gaskets with mold like substance build up. Build up of grease on cook line hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on wok station prep board.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Paper grocery bags used in direct contact to store cooked egg rolls in the reach in freezer.operator began removing egg rolls from the paper bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken over ready to eat sauce and cooked noodles. Operator rearranged the reach in cooler storage. In the reach in freezer raw beef over ready to eat spring rolls. In the walk in cooler raw chicken over cooked noodles. Operator rearranged the storage levels of holding units.
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area inaccessible. Operator relocated items blocking the hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from two days before with no product date marking. Operator placed date marker on the cooked chicken.
Ceiling tile missing. Ceiling tiles missing over the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vent with build up of dust over the cook line and walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep station by the standup reach in freezer.
Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer and in the walk in cooler, employee personal food stored over food for customers.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has build up of food debris under the rotating plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezers and walk in cooler door gaskets have mold like substance build up. Not in use reach in cooler next to the fryers has build up of grease and food debris on the top and side of the cooler.
Stored food not covered. In the reach in freezer, uncovered sheet tray of spring rolls. Operator covered the spring rolls.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on the floor by the rear exterior door. Operator hung the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table to box orders and on the wok station.
Working containers of food removed from original container not identified by common name. Bulk sugar, flour and cornstarch labels faded off of the bulk containers.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw beef. Person in charge rearranged during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, egg roll, chicken, pork 44-45F. Person in charge states had delivery this morning. Has had door open. Ambient temperature of unit 41 and items 43 or below by end of inspection.
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. Eggs held on time with no time mark, person in charge marked during inspection.
No soap provided at handwash sink. Missing soap from back hand wash sink person in charge provided.
Duct tape used to repair nonfood-contact surface. Tape used on handles of large rice cooker.
Dumpster rusted out on bottom. Shared dumpster bottom rusted out, trash coming out of holes. Also drain plug missing. Person in charge states has talked to city.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer personal food not separated from food to be served to customers. Person in charge began rearranging.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths not stored in sanitizing solution. Person in charge removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge remade to 100ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.