MASTER WOK

Name: MASTER WOK
Address: 850 S MOODY RD STE 300, PALATKA, FL, 32177, US
Rating: 80.6

850 S MOODY RD STE 300, PALATKA, FL 32177

License #6400789

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

80.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MASTER WOK in PALATKA currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 3 major, 18 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

None on file yet

The latest inspection on April 3, 2026 included 1 critical violation, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris build up.
[14-11-5] Equipment in poor repair. Reach in freezer door handle missing.
[23-03-4] 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.
[12B-07-4] 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.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping under filters of the hood system in the cook line.
[08A-20-5] 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.
[24-05-4] 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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor. Operator relocated.
[25-32-4] 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.

Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of reach in freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets soiled. Hood filter with grease build up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
[31A-09-4] 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.
[36-36-4] Ceiling tile missing. Missing ceiling tiles over walk in cooler.
[40-06-5] 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.
[08B-38-4] Food stored on floor. Container of sauce in pot cooling on the floor. Operator relocated.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table and wok station.
[02C-02-5] 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.
[08B-49-4] 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.
[12A-12-4] 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.
[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. Cornstarch container with handle in contact with product.
[22-02-4] 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.
[09-01-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line with debris build up.
[08A-02-6] 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.

Community reaction

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Community pulse