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Licensee
Name: HAPPY KITCHEN License Number: SEA1505960
Rank: Seating License Expiration Date: 04/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 3014 W NEW HAVEN AVE
WEST MELBOURNE, FL 32904

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/10/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-73-4    Basic - All Floor soiled/has accumulation of debris./ kitchen storage front line area are soiled **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food./utilizing cup for scooping **Warning**
35A-03-4    Basic - Dead roaches on premises./ 4- dry dry storage 2- front line side of cabinet **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public./ operator pizza stored above the opened sauces in the walk in cooler **Warning**
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
23-03-4    Basic - Grease/stagnant water build in mop bucket **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
22-19-4    Basic - Interior of microwave heavily soiled with encrusted food debris. **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair./ reach in cooler not working- operator not utilizing keeping product in walk in and refrigerator **Warning**
25-43-4    Basic - Plastic jug cut in half and reused as scoop. **Warning**
29-08-4    Basic - Plumbing system in disrepair./ missing faucet back area employee hand wash sink **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water./ raw chicken 43° operator cooked **Corrected On-Site** **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
36-72-4    Basic - Walk-in cooler floor heavily soiled. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed-divider wall **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name./ bulk storage **Warning**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrective Action Taken** **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink./ container of breading stored on top of hand wash sink back area **Corrected On-Site** **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products./ gave one **Corrected On-Site** **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ egg rolls **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled./purple cleaner **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.