Master Wok
2851 Henly Rd Ste 102, Green Cv Spgs, FL 32043 · Permanent Food Service · License 2001087
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection2 high priority (fixed on the spot), 2 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed rice (92°F - Cooling at 2.25 hours); cooked chicken (91°F - Cooling at 2.5 hours)in prep area. Rice heated to 167°F and then being hot held. Chicken heated to 167°F and will be placed in the walk-in cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of medicine and vitamins stored on shelf with/against canned goods for customers. Operator moved medicine to proper storage.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At 4:55pm, cooked chicken prepared at 2:00pm yesterday not date marked in walk-in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Plastic container and lid in handwash sink by three compartment sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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