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Happy Garden Palm Bay

Happy Garden Palm Bay
2099 NE Palm Bay Rd
Palm Bay, FL 32905
(321)725-0500

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No (0) Emergency Closure Orders Since October 2008
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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Happy Garden Palm Bay either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Happy Garden Palm Bay or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2012000418 - On January 26, 2012 Happy Garden Palm Bay, Palm Bay was ordered to pay $1280 for violations observed during its December 08, 2011 inspection.

Case Number: 4--2012015942 - On April 18, 2012 Happy Garden Palm Bay, Palm Bay was ordered to pay $800 for violations observed during its February 27, 2012 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: HAPPY GARDEN BAO INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 5326020
Inspection Date: Thursday, August 07, 2014
Inspection Number: 2423362
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
23-07-4 Basic.All Gaskets with heavy slimy/mold-like build-up.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils/ on prep table and shelf above reach in cooler cooks line
40-06-4 Basic.Employee personal items stored in or above a food preparation area. / phone on the shelf above cooks line
08B-38-4 Basic.Food stored on floor. / walk in freezer
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
33-10-4 Basic.Inside/outside of dumpster not clean.
33-16-4 Basic.Open dumpster lid.
25-35-4 Basic.Reuse of single-use articles. / egg flat for pot with grease on floor by cooks line
25-18-4 Basic.Single-service articles stored in toilet room/locker room/garbage room/mechanical room. / observed cases of to go containers store in closed off restroom on the floor
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas of the restaurant **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / flour
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. **. Repeat Violation**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re- educated **Corrected On-Site**
28-14-4 High Priority.Evidence of mop/cleaning wastewater dumped onto ground/ out back door
12A-08-4 High Priority.Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. / front line
22-18-4 Intermediate.Heavy Soil residue in food storage containers. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked chicken, egg rolls **. Repeat Violation**
22-07-4 Intermediate.Slicer blade guard moderately soiled with old food debris.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HAPPY GARDEN BAO INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 5202666
Inspection Date: Thursday, May 08, 2014
Inspection Number: 2287008
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. For storage in freezer and walk in cooler and bulk dry storage **. Repeat Violation** **Warning**

Inspection For: HAPPY GARDEN BAO INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4959775
Inspection Date: Thursday, March 06, 2014
Inspection Number: 2287008
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler **Warning**
14-38-4 Basic.Food storage container/container lid cracked or broken. **. Repeat Violation** **Warning**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. **Warning**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw pork ribs thawing at room temp. Cook placed in the sink applied running water. **Corrected On-Site** **. Repeat Violation** **Warning**
08B-26-4 Basic.Stored food not covered in freezer. **Warning**
22-37-4 Basic.Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
08B-44-4 Basic.bag of onions stored on floor in kitchen. **Corrected On-Site** **. Repeat Violation** **Warning**
01B-01-4 High Priority.4 Dented cans present. See stop sale. **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **. Repeat Violation** **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. For storage in freezer and walk in cooler and bulk dry storage **. Repeat Violation** **Warning**
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Shett pans of raw chicken over beef **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cook line and prep Cutting board(s) stained/soiled. **Warning**
22-18-4 Intermediate.Heavy Soil residue in food storage containers. **Warning**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork dumplings to cool at room temperature. Placed in the cooler **Corrected On-Site** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls, cooked chicken breaded and bourbon, cooked pork in the walk in cooler **. Repeat Violation** **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: HAPPY GARDEN BAO INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4959776
Inspection Date: Wednesday, September 18, 2013
Inspection Number: 2287009
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
23-17-4 Basic.Accumulation of food debris/soil residue on soap dispenser. / top of the soap bottle heavily soiled
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. / employee food on prep table and drinks on the storage shelf
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef/ cook bracelets
14-38-4 Basic.Food storage container/container lid cracked or broken. / container with the pork in walk in cooler
08B-38-4 Basic.Food stored on floor. / walk in cooler
23-15-4 Basic.Heavy Accumulation of food debris/soil residue on handwash sink. / by 3 compartment sink
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **. Repeat Violation**
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. / pork, shrimp at 44 degrees f recommended to rapid chill or Cook to temperature immediately
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re- educated **Corrected On-Site**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. / container with pork in the walk in cooler
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / by 3 compartment sink block by storage items **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / egg rolls and cooked breaded chicken in the walk in cooler

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4959776
Inspection Date: Wednesday, September 18, 2013
Inspection Number: 2287009
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
23-17-4 Basic.Accumulation of food debris/soil residue on soap dispenser. / top of the soap bottle heavily soiled
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. / employee food on prep table and drinks on the storage shelf
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef/ cook bracelets
14-38-4 Basic.Food storage container/container lid cracked or broken. / container with the pork in walk in cooler
08B-38-4 Basic.Food stored on floor. / walk in cooler
23-15-4 Basic.Heavy Accumulation of food debris/soil residue on handwash sink. / by 3 compartment sink
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **. Repeat Violation**
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. / pork, shrimp at 44 degrees f recommended to rapid chill or Cook to temperature immediately
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re- educated **Corrected On-Site**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. / container with pork in the walk in cooler
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / by 3 compartment sink block by storage items **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / egg rolls and cooked breaded chicken in the walk in cooler

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4733270
Inspection Date: Wednesday, April 03, 2013
Inspection Number: 2239940
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried chicken at 88 out less than one hour, put in the freezer to chill to 41 **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken in bins over raw beef in bins **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
23-09-4 Basic.Soiled reach-in cooler gaskets.
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. In use utensils are stored in a food stained container **Corrected On-Site**
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly.
33-16-4 Basic.Open dumpster lid.
36-13-4 Basic.Grease accumulated under cooking equipment.
36-47-4 Basic.Hood soiled with accumulated grease.

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4733271
Inspection Date: Tuesday, October 16, 2012
Inspection Number: 2239941
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls and fried chicken56 df rapid chill to 41 df , keep it in the cooler Corrected On Site.
06-01-1 Critical.- Observed potentially hazardous food thawed in an improper manner. Raw shrimp was thawing in standing water, must be in running water Corrected On Site. Repeat Violation.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked pork in the walk in cooler
12B-07-1 Critical.- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Food is stored , must use food grade containers. Repeat Violation.
23-03-1 Observed build-up of grease on nonfood-contact surface. Heavy build up on the hood system. Repeat Violation.
33-16-1 Observed open dumpster lid.

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6 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4597522
Inspection Date: Thursday, May 17, 2012
Inspection Number: 2144298
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4599416
Inspection Date: Thursday, May 17, 2012
Inspection Number: 2158303
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed dented/rusted cans.
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /no date marking on egg rolls
06-04-1 Critical.- Observed potentially hazardous food thawed at room temperature. /raw chicken 34-38 degrees f prep area in buckets have chef put in walk in cooler. Repeat Violation.
06-04-1 Critical.- Observed potentially hazardous food thawed at room temperature. /raw chicken at 58 degrees f-pic explained prepping goung to put in sauce-establishment busy chef not able to get to have pic rapidly chill until the chef can prep
14-51-1 Observed nonfood-grade containers used for food storage. /bulk storage
23-03-1 Observed heavy build-up of grease on hoods. Repeat Violation.

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4555679
Inspection Date: Monday, February 27, 2012
Inspection Number: 2144299
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Not Complied - Corrections to violations that resulted in an administrative complaint were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Total Number of Violations: 2
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
1 03A-07-1:observed the corn starch at 70 degrees f and cooked chicken 68 degrees f-out on crash cart for 2 hrs
1 08A-26-1:raw chicken and whole shell eggs stored over sauces and raw pork stored over cleaned diced vegetables

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4459948
Inspection Date: Monday, February 27, 2012
Inspection Number: 2144298
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /cooked chicken and corn starch. Repeat Violation.
06-01-1 Critical. Observed potentially hazardous food thawed in an improper manner. /shrimp in standing water and raw beef room room temperature Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw chicken and whole shell eggs stored over sauces and raw pork stored over cleaned diced vegetables. Repeat Violation.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. /re-used egg cartons utensils on top of smoker Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-28-1 Critical. Observed interior of walk-in cooler heavily soiled with accumulation of food residue.
23-03-1 Observed heavy,heavy build-up of grease on hood filters
24-10-1 Observed utensils stored in crevices between equipment. /meat cleaver in between equipment Corrected On Site.
25-06-1 Observed single-service articles stored without protection from contamination. /to go bowls not storec inverted in storage area
30-02-1 Critical. Vacuum breaker mising at hose bibb/hose cooks line
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.
53A-19-1 Critical. Observed expired Food Manager Certification. Must have by next inspection

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4491705
Inspection Date: Thursday, December 08, 2011
Inspection Number: 2144299
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /cooked chicken,corn starch mixture,egg rolls recommended rapid chill/observed corn starch mixture at 74 degrees f on cooks line
08A-26-1 Critical. Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. /raw whole shell eggs and raw meats over ready to eat sauces walk in cooler/observed raw chicken stored over open containers of sauce in the walk in cooler
10-07-1 Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /rice scoop Corrected On Site. /rice scoop in standing water of 69 degrees f
12A-16-1 Critical. Violation: 12A-16-1employee not wash hands after leaving cook line doing other things putting away meat ect. Corrected On Site. /employees leaving station taking orders/sitting in dining area and proceding to go and start preparing food for customers without washing their hands
13-03-1 Violation: 13-03-1Observed employee with no hair restraint. /employees in kitchen/no employees in the kitchen had their hair restrained
15-35-1 Violation: 15-35-1shelf left side of boiler with ripped sticky paper peeling off and shelf heavily soiled. The ripped sticky paper was peeling off and wood shelf heavily soiled
15-35-1 Violation: 15-35-1observed sticky paper covering side of boiler heavily soiled and peeling off/the sticky paper was peeling off the sides of the boiler
23-03-1 Violation: 23-03-1Observed build-up of grease/gunk on fans walk in cooler/there was a heavy build up of grease/gunk on fans in the walk in cooler
32-16-1 Critical. Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. /front line/there were no paper towels at the employees handwashing sink front line

Inspection For: HAPPY GARDEN BAR INC
License Number: 1505080
License ID: 4467530
Inspection Visit ID: 4459949
Inspection Date: Thursday, October 06, 2011
Inspection Number: 2144299
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /cooked chicken,corn starch mixture,egg rolls recommended rapid chill
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw whole shell eggs and raw meats over ready to eat sauces walk in cooler
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /prepping vegetables Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /rice scoop Corrected On Site.
12A-16-1 Critical. Employee not wash hands after leaving cook line doing other things putting away meat ect. Corrected On Site.
13-03-1 Observed employee with no hair restraint. /employees in kitchen
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
15-35-1 observed sticky paper covering side of boiler heavily soiled and peeling off
15-35-1 shelf left side of boiler with ripped sticky paper peeling off and shelf heavily soiled
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink
22-18-1 Critical. Observed moderately soil residue in and outside bulk storage containers
22-27-1 Critical. Rice cooker heavily soiled around interior rim
23-03-1 Observed build-up of grease/gunk on fans walk in cooler
23-06-1 Observed build-up of food debris, dust ,grease on all shelving
24-10-1 Observed utensils stored in crevices between equipment. /knife in between the reach in cooler units Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. /front line
35B-15-1 Critical. Observed screen in door torn/in poor repair and water coming through botom of door
37-12-1 Ceiling not smooth and easily cleanable.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New operator as of 9/14/11-have 40 more days for employee training

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Happy Garden in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Happy Garden.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Happy Garden Palm Bay may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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