MASTER WOK
2851 HENLY RD STE 102, GREEN CV SPGS 32043
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk sugar bin near back exit.
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under/around fryer and under wok station are soiled.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in chest reach in freezer by triple sink. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler gaskets are soiled.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of cooked chicken in walk in cooler are not covered.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in reach in cooler by fryers. Owner rearranged to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (73F - Cold Holding); cut cabbage (69F - Cold Holding) held at prep table. Per employee, both products placed out of refrigeration approximately one hour prior. Products moved to reach in freezer to quickly chill. Inspector discussed with operator utilizing time as a public health control. Provided DBPR Form HR 5022-090 and assisted with paperwork completion.
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Tofu in flip top reach in cooler at 49F. Per employee, tofu cut at 11:00. Temperature taken by inspector at 3:45.
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. See stop sale. Tofu in flip top reach in cooler at 49F. Per employee, tofu cut at 11:00. Temperature taken by inspector at 3:45.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by triple sink with a bottle, sprayer and glove in the sink. Owner removed all items from sink. **Corrected On-Site**
Food safety inspection conducted on 3/4/2025 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 10/22/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in cooler behind front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at handwash sink by triple sink. Provided DBPR Form HR 5030-111 and operator hung sign. **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Tub of raw chicken stored over unwashed lettuce. Operator moved chicken to bottom shelf. **Corrected On-Site**
Food safety inspection conducted on 10/22/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).