Great Wall
7 Old Kings Rd N Ste 14, Palm Coast, FL 32137 · Permanent Food Service · License 2800749
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (fixed by the Sep 24 follow-up), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at flip top cooler overnight Dice pork (53°F - Cold Holding); cut cabbage (51°F - Cold Holding); sliced pork (50°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at flip top cooler overnight Dice pork (53°F - Cold Holding); cut cabbage (51°F - Cold Holding); sliced pork (50°F - Cold Holding)
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water knob not working at front counter hand wash sink. Operator replaced with a temporary knob that works to turn on the hot water.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed main cookline reach in cooler shelves soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filter covers with grease build up.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.