Lucky Wok
2108 Sadler Sq, Fernandina, FL 32034 · Permanent Food Service · License 5500922
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection6 high priority (2 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 11 basic (7 repeats); basic violations cost 12 at most-50
- Administrative complaint on Aug 21Counts in full until a follow-up finds the problems fixed-20
- Safety score30
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. In dry storage room, one dented can of applesauce and one dented can of ketchup both dented along seem at top of can.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk-in cooler, fried chicken (50°F - Cold Holding). Operator stated chicken was out for orders then put back into walk-in cooler.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In bottom of flip top reach in cooler on cook line, pan of raw chicken stored over uncovered raw vegetables in water. Operator moved raw chicken to bottom shelf. Also, in stand up reach in cooler near three compartment sink, bowl of raw octopus stored on top of container of raw vegetables in water. Operator moved raw octopus.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, raw beef stored under raw chicken. Operator moved raw beef above raw chicken.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In small reach in freezer on cook line, ice cubes and raw breaded shrimp stored in plastic to go bags.
Non-food grade paper/paper towel used as liner for food container.
In reach in cooler next to fryers, non-food grade paper towel used in bottom of container of sliced green onions.
Intermediate1
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
Tube of chlorine test strips expired 11/2018. Employee stated they will order new ones today.
Fixed on the spot
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers of flour, msg, salt not labeled in establishment. Operator labeled all containers.
Fixed on the spot
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
In dry storage room, one dented can of applesauce and one dented can of ketchup both dented along seem at top of can. Both cans stored with other cans. Operator moved to bottom shelf.
Fixed on the spotRepeat violation
Food stored on floor.
In walk-in cooler two buckets of sauces on floor.
Employee personal food not properly identified and segregated from food to be served to the public.
Various employee food items in reach in cooler next to fryers. Operator removed it.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Next to rice cooker, multiple spoons stored in standing water at a temperature of 84°F. Employee dumped out water.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bag of flour and bag of rice ion cook line, to go bowls used as scoops. Operator removed bowls.
Fixed on the spot
Cardboard used to line food-contact shelves.
Cardboard used to line shelves on cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in coolers on cook line soiled with black residue.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
At front counter, box of single service cups on floor.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
No trash can provided at handwash sink at front counter.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and/or ceiling soiled/has accumulation of debris.
Floor under cook line soiled with food debris. Also, fan cover in walk-in cooler soiled with dust/mold-like substance.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
Safest restaurants in Fernandina
No other A-grade restaurants in Fernandina yet.