DirtyFLRestaurant Inspection Data

HAPPY WOK

3813 N MONROE ST UNIT 17-18

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/13/2025

Inspection #: Visit ID: 8844590

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed small holes throughout kitchen area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar,salt and msg in unlabeled containers by the cook line. Observed flour, sugar in containers by back door.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed beef in deep freezer.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed on shelving next to front counter.

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8722509

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour and sugar. Manager removed containers during inspection.
  • 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. Observed raw chicken stored over raw shrimp in reach in freezer at storage area.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for egg rolls 61F and fried chicken 79F held on time. Time mark displays 11:00-3:00. Provided manager with Time as a Public Health Control Form during inspection.

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8592195

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice and corn starch bins. Removed and replaced with scoop with handle. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Upright freezer near front counter. Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board lining all dry storage shelves. Operator discarded cardboard during inspection. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls on clean dish rack not inverted. Operator inverted bowls at time of inspection. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Oyster sauce can reused as scoop in rice bin. Can discarded at time of inspection. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Crab Rangoon stored in plastic grocery bag. Operator transferred crab Rangoon to food grade bag at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: fried chicken 67F, egg rolls 69F, per operator approximately 2 hours. Placed in each in freezer during inspection. Fried chicken 56F, after 30 mins. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food inside grinder. Grinder dismantled and placed in sink for washing.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8344772

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on handles for two reach in coolers and one reach in freezer at kitchen area.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees personal food unidentified and not segregated from food service items at kitchen reach in cooler.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare takeout order then rinsed gloves with water from the pot filler into a pan at cook line then closed takeout box to serve to customer.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed bins of chicken with no date mark in reach in cooler at front counter. Per manager chicken has been held since 01-11-24.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bins of eggs rolls and breaded chicken at cook line held on time with no written plan for time as a public health control. Provided operator with Time as a Public Health Control Form during inspection.