HAPPY WOK CHINESE RESTAURANT

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in the back area of kitchen. Warning - From follow-up inspection 2026-01-09: Observed same. Time Extended - From follow-up inspection 2026-01-15: Observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Lower flip top at cook line interior is soiled with food debris. 2. Hood filters soiled with grease. Warning - From follow-up inspection 2026-01-09: Observed same. Time Extended - From follow-up inspection 2026-01-15: 1. Observed lower flip top cleaned and free of food debris.(Complied) 2. Observed hood filters soiled with grease. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then proceeded to touch single service items without washing hands and changing gloves. Advised operator of proper hand washing.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating food while preparing food, then proceeded to touch single service item without washing hands. Advised operator of proper hand washing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food prep tables not sanitized properly after coming in contact with TCS foods. Advised operator of proper procedure for sanitizing food contact surfaces.

High Priority - Nonfood-grade bags used in direct contact with food. At kitchen deep chest freezer, chicken stored in direct contact with Thank you bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen cookline low boy, raw shell eggs stored over cut onions. At walk in cooler, Shell eggs stored over cut washed vegetables Advised operator of proper storage. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, fried rice (66F - Hot Holding), operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of burn gel stored over prep table. Operator removed. 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. At walk in cooler, cooked chicken, cooked pork, cooked egg rolls per operator prepared the previous day and held over 24 hours without proper date marking. Advised operator of proper date marking.

Basic - Employee eating while preparing food. At cook line, employee observed eating while preparing food.

Basic - Food stored on floor. At kitchen, buckets of sauces stored on floor. Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink at front of kitchen in disrepair.

Basic - Uncleanable knife block in use to store knives. At kitchen, knife block in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris throughout kitchen. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee touch cooked chicken wings with bare hands. Advise operator to used utensils or wear gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over open container with cut vegetables in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef 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. Observed raw chicken stored over raw shrimp in chest freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 98F in kitchen. Per operator, chicken cooked 1 hour prior to the inspection. Advise operator to reheat chicken to 165F.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink at prep station used to stored container with raw meat.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished. Corrected On-Site Repeat Violation Admin Complaint

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 no date marked on cooked pork in walk in cooler that had removed from freezer 2 days ago.

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

Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on meat tumbling equipment door.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. -Observed containers with cooking oils and sauce stored on dry storage floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup on Amana freezer. Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup in amana freezer. Repeat Violation Admin Complaint

Basic - Stored food not covered. -Observed uncovered containers with cut vegetables and sauce stored in walk in cooler. Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at hand sink. Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over cut vegetables and sauces in walk in cooler. Repeat Violation Admin Complaint

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease and old food residue buildup on walls throughout kitchen. Repeat Violation Admin Complaint

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face then engaged in preparing to go orders.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line. See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg drop soup (118F - cooling)@ 3:30 cooling since 2:45 rechecked 108F @4:00 At current rate of cooling food will not reach 70F within 2 hours.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Observed paper towel dispenser jammed located by three compartment sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front counter hand washing sink hot water turned off

Basic - Bowl or other container with no handle used to dispense food. Observed bowl other container with no handle used to dispense sugar Observed bowl other container with no handle used to dispense diced onions in walk-in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 88F at rice cooker.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of amana reach in freezer surface soiled with grease, food debris, dirt, slime or dust. Gasket on amana reach in freezer Gasket and front top of Frigidaire reach in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed amana reach in freezer interior/shelves have accumulation of soil residues

Basic - Reuse of single-service or single-use articles. Observed in reach in freezer chest chicken stored in a members mark long grain rice bag. Observed egg rolls and breaded shrimp stored in readi ice bags Repeat Violation

Basic - Stored food not covered. Observed quarter chicken and beef kababs not covered in reach in freezer chest. Observed in walk-in cooler sliced onion,snow peas,carrots o diced onions,shredded cabbage

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings out at room temperature sitting in standing water

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of mushrooms over shredded cabbage and carrots in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen below hand washing sink by three compartment sink.behind rice cooker

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket Repeat Violation

High Priority - Container of medicine improperly stored. Observed burn medicine on make table shelf Repeat Violation Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board below prep station soiled with food debris, mold-like substance or slime. Repeat Violation

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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Exterior of coolers and chest freezer soiled. Gaskets on freezer chest soiled. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed breaded shrimp stored in a get readi ice bags Repeat Violation

Basic - Stored food not covered. Observed cut zucchini and cabbage cut celery not covered in walk-in cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line.

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed day quil and burn medicine on make table at cookline. Warning - From follow-up inspection 2024-01-11: Observed bottle of day quil on make table at cook line. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs over cooked chicken in make table. Warning - From follow-up inspection 2024-01-11: Observed in make raw shell eggs over ready to eat sliced onions and tofu Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in refrigerator Shelving throughout soiled. Exterior of coolers and chest freezer soiled. Gaskets at coolers soiled. Hood filters soiled. Warning - From follow-up inspection 2024-01-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen door and screen door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-01-11: Time Extended

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table by cook line, egg drop soup 129F @ 2:45pm (cooked cooling 30 minutes) to 117F @ 3:15pm. Will not reach 70F within 2 hrs. Employee separated into multiple metal containers and moved away from cook line to begin cooling faster. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Empty bucket in back kitchen sink. Employee removed bucket. 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. Bulk bus pans of egg rolls and tempura chicken in walk in cooler not date marked. Repeat Violation

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at back kitchen hand sink, Employee turned water back on. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door has visible gap under door.

Basic - Food stored on floor. Cases of plastic water bottles on floor in store room behind front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in bulk container of sugar in contact with food. Manager removed scoop from container to wash. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Three small bulk buckets in back storage area not labeled for contents. Manager labeled containers. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In upright white freezer closest to cook line, standard printed to go bags containing uncooked egg rolls, steak skewers, and breaded shrimp. Employee began to move to approved food grade bags.Repeat Violation Corrective Action Taken Repeat Violation

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. In white chest freezer in front storage area, tray of raw chicken breast on top of raw packaged pork ribs. Employee moved chicken to properly store. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to operator. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided to operator. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser by triple sink not working properly.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of tempura chicken in walk in cooler not marked as to when made.

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. New books on premises...employees not completed. FLRA Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by cook line hot water turned off. Employee turned water back on. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear entrance has visible gap under bottom.

Basic - Floor not cleaned when the least amount of food is exposed. Floor in back storage area containing bulk food containers has food debris buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Block shrimp still frozen in standing water at triple sink. Employee placed under running water. Corrected On-Site Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of loose spoons stored handle down. Manager moved to new container with handles up. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed shrimp being stored in to go bags in reach in freezer in storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled raw eggs underneath RTE vegetables in walk in cooler. Operator stored eggs properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen next to 3 compartment sink. Observed at hand-wash sink next to fire extinguisher in kitchen. Operator provided paper towels. Corrected On-Site

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 - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in container floor. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed container of oil on floor next to cookline across from flip top cooler.

Basic - Stored food not covered. Observed crab Rangoon in reach in freezer in storage area uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at 3 compartment sink with no running water. Operator turned water on. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021Admin Complaint Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen at 3 compartment sink- observed sheet tray of raw chicken being stored over cooked chicken.

High Priority - Toxic substance/chemical improperly stored. Main kitchen at 3 compartment sink- observed container of RTE ribs being stored next to container of bleach. Operator removed bleach. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at 3 compartment sink- observed containers and empty tomato paste cans inside hand washing sink.

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen at wok station- observed cook at wok station prepping food without hair restraint.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed frozen bags of shrimp inside container being thawed at room temperature.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at 3 compartment sink- observed soiled wet wiping cloth on cutting board.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at 3 compartment sink- observed 2 containers inside HWS. Operator removed containers. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen rice cooker- observed 6 pan inside of rice with no handle. Operator removed 6 pan. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen coo