HAPA GRILL

With 5 documented inspections, HAPA GRILL in CAPE CORAL has achieved a 3.3/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

921 SE 13 AVE

★★★☆☆ (3.3/5)

Based on 5 health inspection reports

All Inspection Reports

Visit ID: 13500440

Met Inspection Standards

1 high, 1 basic

14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed black duct tape used on ceiling.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

Visit ID: 10938873

Met Inspection Standards

1 high, 1 basic

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler ambient temperature 49F.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw beef (47F - Cold Holding) in reach-in cooler. The owner moved raw chicken and raw beef into reach-in freezer. **Corrective Action Taken**

Visit ID: 8879708

Met Inspection Standards

1 high, 1 int, 1 basic

50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit beside rice warmer. The owner removed scoopers from water. Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing blocked by empty container. The owner removed empty containers from handwashing sink. Corrected On-Site

Visit ID: 8713797

Met Inspection Standards

1 high, 2 int, 1 basic

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler ambient temperature 45F.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding) in stand up reach-in cooler. The manager placed raw steak and raw chicken on ice. **Corrective Action Taken**
11-27-4: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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted on wall during inspection. Corrected On-Site
11-26-1: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. Printed out Employee Reporting Form HR 5030-103 for Manager. The manage filled out form during inspection. Corrected On-Site

Visit ID: 8556648

Met Inspection Standards