DirtyFLRestaurant Inspection Data

THE HAPPY DELI

424 LUNA BELLA LN #128

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8788498

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dish area
  • 08B-52-4:Basic - Food stored under dripping water. Condensation dripping onto covered bowl of potato salad and pooling water, deli display case
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. Left from previous day per operator Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Chemical container changed out and 50 ppm cl was reached Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw sausage over fruit, chest freezer
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice 7/10
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sausage gravy 47F overnight in black cooler under the chili warmer. See stop sale - butter 73F, potatoes 81F. Left out for service next to grill - half and half 44F at coffee station in customer self service area
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Sausage 108F in steam table. Advised to reheat to 165F to hot hold at 135F or above. - potatoes 84F left out after cooking approximately 2.5 hours. Operator moved to cooler
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than200 ppm cl
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior can opener blade
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Portioned deli salads for customer self service

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8471926

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin/chute. Dining room ice chute
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Back room around 3 compartment sink
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon and handle in sausage gravy. Operator discarded product. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Lava cakes missing information Deli salads missing address
  • 14-12-4:Basic - Utensils in poor condition. Plastic scoop handle in sugar container in disrepair - handle broken off.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in large plastic container on prep table shelf below slicer Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. sanitizer container empty, operator changed chemicals out, ran 4x and primed. 100 ppm cl was reached Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag of raw fish on ziplock bag of wraps in the chest freezer back room Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf 46F and soup 46F right side of upright true cooler in the back room. Large container of soup on left side 43F. Cooler door opened and closed often in the morning per operator.
  • 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. Emailed to operator
  • 31A-09-4:Intermediate - Handwash sink not easily accessible for employee use at all times. In the back room, handsink partially blocked by a case of bleach on the floor and a wire chemical rack
  • 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. New employees on duty with no food handler training

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8468828

  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and front counter Warning - From follow-up inspection 2023-08-14: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich cooler stocked earlier in the day: Fresh mozzarella 53F, Cole slaw 54F, overfilled deli meats up to 49F. Underneath deli meat 48F, hot dogs 47F, meatloaf 46F. Operator moved items to another unit. - Deli display case overnight : tuna 50F, Mac salad 52F, Cole slaw 52F, Mac salad 51F, tuna Mac 51F, pasta salad 44F, shredded cheddar 46F, cream cheese 46F. See stop sale. - glass cooler in back room: Brie 45F, half and half 44F Warning - From follow-up inspection 2023-08-14: Sandwich cooler holding tcs 29-37F deli display case 41-43F Glass back room cooler Brie and half and half 44F **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter, home fries, half and half Warning - From follow-up inspection 2023-08-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade. Corrected on site - interior ice machine **Corrective Action Taken** Warning - From follow-up inspection 2023-08-14: Light buildup ice machine **Time Extended**

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8447068

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on dry storage Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and front counter Warning
  • 12A-07-5:High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell and then proceeded to label and put away sliced Turkey Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on the floor behind glass cooler in back room. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich cooler stocked earlier in the day: Fresh mozzarella 53F, Cole slaw 54F, overfilled deli meats up to 49F. Underneath deli meat 48F, hot dogs 47F, meatloaf 46F. Operator moved items to another unit. - Deli display case overnight : tuna 50F, Mac salad 52F, Cole slaw 52F, Mac salad 51F, tuna Mac 51F, pasta salad 44F, shredded cheddar 46F, cream cheese 46F. See stop sale. - glass cooler in back room: Brie 45F, half and half 44F Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter, home fries, half and half Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 128 F (hot holding); advised to reheat to 165F to hold at 135F or above Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade. Corrected on site - interior ice machine **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Items packaged in house not cooled to 41F or below prior to stocking in customer self service area. Deli salads 54F packaged earlier in the day, Warning