HAPPY GARDEN

Order for delivery

Inspection history

1. Mar 5, 2026

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Jan 28, 2026

   ✕
   4 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Improper use and storage of clean, sanitized equipment and utensils

3. Oct 2, 2025

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. Jan 7, 2025

   ✓
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

5. Nov 7, 2024

   ✓

6. Mar 1, 2024

   ✓
   3 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

7. Sep 15, 2023

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

8. Jan 25, 2023

   ✓

9. Nov 10, 2022

   ✓

10. Oct 13, 2022

    ✕
    5 violations

    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Feb 2, 2022

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

12. Dec 29, 2021

    ✓

13. Dec 13, 2021

    ✕
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

14. Oct 25, 2021

    ✓

15. Sep 28, 2021

    ✕
    3 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Improper use and storage of clean, sanitized equipment and utensils

16. Nov 23, 2020

    ✓

17. Oct 22, 2020

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

18. Feb 6, 2020

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

19. Dec 20, 2019

    ✓

20. Nov 18, 2019

    ✕
    2 violations

    • Improper thawing procedures used
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

21. Mar 14, 2019

    ✓

22. Dec 20, 2018

    ✓

23. May 23, 2018

    ✓
    1 violation

    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

24. Jan 10, 2018

    ✓

25. Sep 11, 2017

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)