HAPPI WOK

High Priority - Container of medicine improperly stored. Allergy medicine stored on shelf above prepped cabbage table on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in cooler next to cook line, operator moved raw beef. Raw beef over ready to eat items in walk in cooler. Operator moved beef to proper area. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line and prep area. Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can near cook line. Operator moved trash can. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made yesterday not date marked Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles. Buildup of debris on handles of reach in freezers in storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards soiled on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over prep table on cook line. Employees beverages stored next to prepped cabbage on prep table near rear exit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to cabbage in back prep area. Operator moved phone over bag of rice.

Basic - Floor soiled/has accumulation of debris. Floor soiled with debris.

Basic - Food stored on floor. Bags of flour stored on floor of dry storage. Operator moved flour to proper area, box of oil stored on floor of dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup of reach in freezers in dry storage.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep tables on cook line. Operator moved knife. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of handwash sink soiled in rest room. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of reach in coolers and freezers soiled with debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted,

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over prepared vegetables in walk in cooler. Operator moved vegetables to top shelf

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food not date marked in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old grease on sides of kitchen equipment at time of inspection.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Repeat Violation Warning - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Frozen chicken not covered in freezer. Operator covered. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-29: Frozen beef not covered in reach in freezer chest. Operator covered Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floors and walls soiled throughout kitchen. Warning - From follow-up inspection 2025-04-29: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in stand up freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On-Site

Basic - Stored food not covered. Cooked food not covered in walk in cooler. Repeat Violation

High Priority - Container of medicine improperly stored. Over the counter medication stored on upper shelf of cook line. Operator removed medicine to gain compliance. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed near back door of establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, chicken, dumplings operators was able to determine the prep date and dated accordingly. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored above prep table. Operator removed beverage. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - egg rolls, chicken beef, rice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter of cook line.

Basic - Wood food-contact surface not properly sealed. Walk in cooler shelves are made of wooden shelves / the pain worn . Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, prep table on cook line Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door on restroom. Repeat Violation Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line, prep area, dry storage walk in cooler Repeat Violation Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Walk in cooler shelves, exterior of fixed equipment. Warning - From follow-up inspection 2023-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker inner part of lid and seal soiled Walk in cooler shelves heavily soiled Warning - From follow-up inspection 2023-03-09: Time Extended - From follow-up inspection 2023-05-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning - From follow-up inspection 2023-03-09: Time Extended - From follow-up inspection 2023-05-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Repeat Violation Warning - From follow-up inspection 2023-03-09: Time Extended - From follow-up inspection 2023-05-09: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Walk in cooler- prepped raw vegetables, pork, egg rolls. Dry storage 2 bags of flour. Discussed the importance of covering all stored food. Warning - From follow-up inspection 2023-03-09: Time Extended - From follow-up inspection 2023-05-09: Time Extended

High Priority - Employee washed hands with cold water. Discussed proper hand washing

High Priority - Employee washed hands with no soap.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used in direct contact with food in reach in freezer. Discussed with operator the need to use only containers approved for storage direct contact.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 46F held on counter prior to inspection, rice 50F in pan on top of white bucket. Both items were placed in walk in cooler and were out less than 4 hours

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine in sanitizer bucket ppm 200+, operator corrected the ppm to 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A pot of rice was stored in the hand wash sink at the end of the cooks line. Discussed the need to use hand wash sinks for hand wash only Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked chicken noodles cooked. Discussed the need to date mark foods that will be held more than 24 hours and are ready to eat Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages on cook line prep areas. Operator removed beverages. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed cell phone Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint

Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage areas

Basic - Food stored on floor. Fryer oil stored on the floor under 3 compartment sink. Discussed with operator the need to store all food a minimum of 6" from the ground

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water. Operator turned on cool running water to run on fish. Discussed proper thawing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce and prepped onions. Operator to rearrange cooler placing raw chicken on the bottom shelf.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken wings cooked stored on a flat that contained raw egg.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Pan in handwash sink in rear of the cook line Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked pork, rice, chicken. Operator was able to deter prep date and will date and began dating accordingly Corrective Action Taken Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 opened water bottles in walk in cooler. Operator removed water bottles Corrected On-Site

Basic - Reuse of single-service or single-use articles. Egg flats used to line bottom of cooked chicken wings in reach in cooler. See Stop sale Repeat Violation

Basic - Stored food not covered. Walk in cooler- prepped onions, raw chicken, egg rolls Dry storage- flour. Discussed the need to cover and protect all food during storage. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used for direct food storage of prepped produce. Discussed the importance of storing food in materials approved for direct food storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 46F cold hold, sprouts 60F held on counter. Operator placed in cooler. Food out of temperature less than 4 hours. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line no paper towels Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cooked chicken, cooked shrimp,cooked pork in walk in cooler Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Food stored on floor. Buckets of raw chicken Discussed the need to store chicken a minimum of 6" off the floor

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli crowns on cook line not washed being used directly from case. Operator to move the broccoli from the case and wash it before placing it in a food container

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line has accumulation of food residue in the interior.

Basic - Reuse of single-service or single-use articles. Used egg create being used to drain fried chicken wings. Discussed the importance of not reusing egg crates. Operator removed chicken.

Basic - Stored food not covered. Walk in cooler- diced onions, raw chicken

Basic - Time/temperature control for safety food thawed in an improper manner Raw shrimp being thawed at room temperature. Operator placed shrimp in container and used cool running water for thawing Corrective Action Taken