Master Wok
Last inspected: Apr 3, 2026
52
Score
Inspectors have visited Master Wok nine times, with records going back to 2022. The newest entry in the record is dated Apr 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Compared to other Palatka restaurants (averaging 75), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
0
Major latest
10
Minor latest
Inspection History
Apr 3, 2026
Complaint Full
1 critical violation. 10 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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.
22-16-4
Basic - 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. **Corrected On-Site**
25-32-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor. Operator relocated. **Corrected On-Site**
21-38-4
Basic - 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.
24-05-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in freezer door handle missing.
14-11-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping under filters of the hood system in the cook line.
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris build up.
22-08-4
52
Aug 7, 2025
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - 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.
12A-12-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - 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. **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Missing ceiling tiles over walk in cooler. **Repeat Violation**
36-36-4
Basic - 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. **Repeat Violation**
08B-49-4
Basic - 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.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under cook line with debris build up.
36-73-4
Basic - Food stored on floor. Container of sauce in pot cooling on the floor. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of reach in freezers.
14-69-4
Basic - 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. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets soiled. Hood filter with grease build up. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table and wok station. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of cornstarch not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
27
Apr 23, 2025
Complaint Partial
2 critical violations.
View 2 violations
High Priority - 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. **Corrective Action Taken**
01B-12-4
High Priority - 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. **Corrective Action Taken**
09-01-4
74
Dec 11, 2024
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
Intermediate - 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. **Corrective Action Taken**
22-02-4
Intermediate - 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. **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Missing ceiling tiles over walk in cooler.
36-36-4
Basic - 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. **Corrective Action Taken**
12B-02-4
Basic - 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. **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Standup reach in freezer by walk in cooler missing door handle.
14-11-5
Basic - 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 **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in the cook line microwave. **Repeat Violation**
22-08-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
21-12-4
45
Jul 19, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
47
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Warewashing Facilities Maintained and Used
FL-24
32
Jul 5, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken**
08A-20-5
High Priority - 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. **Corrected On-Site**
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - No soap provided at handwash sink. Missing soap from back hand wash sink person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Duct tape used to repair nonfood-contact surface. Tape used on handles of large rice cooker. **Repeat Violation**
14-71-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge remade to 100ppm. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths not stored in sanitizing solution. Person in charge removed. **Corrected On-Site**
21-12-4
Basic - 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. **Corrective Action Taken**
08B-49-4
Basic - 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. **Repeat Violation**
33-12-4
45
Jan 19, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
39
Oct 5, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Master Wok last inspected?
The most recent health inspection at Master Wok on file is from Apr 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Master Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Master Wok.
How does Master Wok compare to other restaurants in Palatka?
Master Wok most recently scored 52 out of 100, which is lower than the Palatka average of 75.
Has Master Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Master Wok have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Master Wok means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Master Wok inspected?
Based on the inspection history on file, Master Wok is inspected around three times per year on average.
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