DirtyFLRestaurant Inspection Data

HAPPY GARDEN

Based on 3 health inspections, HAPPY GARDEN in KISSIMMEE has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

3151 West Vine Street
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10928907

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Can used in bulk rice Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Inside of refrigerator on cook line.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under front counter.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of all bulk containers old food food debris.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. All shelves in walk in cooler soiled old food debris.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking, ware wash area. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Wontons in thank you bag in freezer. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board..
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket of water in sink at front counter. Bowl in sink at the back of kitchen. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. Provided operator form **Corrective Action Taken**
  • 53B-13-5: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.

Inspection Date: 1/15/2025

Inspection #: Visit ID: 8836466

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In all bulk containers bowls and cans used. Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Throughout the kitchen.Walk-in-in cooler, refrigerators and tables. Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Underneath table throughout the kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled with grease buildup.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth covering broccoli.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 36-62-4:Basic - Light not functioning. Back storage room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers soiled.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Metal cans used for scoop in multiple containers.
  • 08B-12-5:Basic - Stored food not covered. In Freezer and Cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink near dish washing sink.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Through facility. Walk-coolers, freezer.
  • 08A-17-6: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 on sheet tray above raw beef.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to make table. Walk-in cooler shelves have old food debris.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink next to oven.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on anything.

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8788971

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and filters moderately soiled.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 94f.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Using plastic take out bags to cover food.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over produce. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cooked shrimp on prep table. 45-46f. Advised to store less in container and rapid chill before prep cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 02D-06-5:Intermediate - Packaged food has no English labeling.