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Licensee
Name:
HAPPY WOK CHINESE RESTAURANT
License Number:
SEA1615876
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1615 N SR 7 LAUDERHILL, FL 33313
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
02/22/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
9
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.
Basic - Food stored on floor. Observed plastic container of soy sauce on floor in back kitchen
Observed plastic container of frying oil stored on floor next to freezer chests
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp defrosting in a bus pan of standing water
Observed frozen halves of chicken thawing in a container at room temperature. **Repeat Violation**
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over celery and raw shrimp over onions and celery in walk-in cooler.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked broccoli in make table. Observed in walk-in cooler
Observed wontons over plastic covered raw chicken in walk-in cooler.
Observed wontons over plastic covered raw shrimp in walk-in cooler. **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (100F - Hot Holding) at fry station under no temperature control per operator less than 1 hour not portioned or prep today. Operator moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bucket stored in hand washing sink by three compartment sink
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen
Observed no paper towels jammed at hand washing sink next to three compartment sink.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed pork ,chicken ,ham frozen 2 days ago and thawed today with no date mark.
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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.