Happy Buffet

1533 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2330417

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority, repeat · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
3 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 13 basic (3 repeats); basic violations cost 12 at most
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct132026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Still observed cooked food prepared onsite and held more than 24 hours not properly date marked.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Still observed.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Still observed.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Standing unit #4; raw chicken (46°F - Cold Holding); raw chicken wings (46°F - Cold Holding); cooked chicken (45°F - Cold Holding); coleslaw (47°F - Cold Holding) across cook line, as per operator less than 2 hours. Operator moved to walk in cooler for rapid cooling.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed noodles (125°F - Hot Holding); plantains (129°F - Hot Holding) at buffet, as per operator less than 2 hours. Operator proceeded to reheated.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed flour stored on black nonfood grade containers at dry storage area.
  Repeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed crispy chicken and cooked ribs prepared onsite and held more than 24 hours not properly date marked at walk in cooler.
  Repeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed on standing unit #4 across cook line.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sponge inside hand wash sink by cook line, operator removed.
  Fixed on the spot
Basic13
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw fish fillets (frozen) inside 3 compartment sink. Operator turned on water for proper procedures.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food trays not covered at walk in freezer.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on white bin flour container by cook line, operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed multiple personal beverages inside standing units across cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside white bin sugar container. Operator removed.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in all standing units across cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled shelves in all standing units at cook line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed throughout kitchen and at walk in cooler.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal drinks at food preparation area, operator removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep282026F26Routine inspection21 violations, 7 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
13 violations still not corrected:
- 3 High priority
- 1 Intermediate
- 9 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (46°F - Cold Holding);,raw chicken (45°F - Cold Holding); and noodles (46°F - Cold Holding) raw shrimp (46°F - Cold Holding); on second standing unit to right side across wok line, as per operator less than 2 hours. Operator moved all food containers to walk in cooler.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Still observed.
  More time given
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Still observed.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Still observed.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Still observed.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Still observed, operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Still observed.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  Still observed.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 7 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked crispy chicken (51°F - Cold Holding); cooked pork (51°F - Cold Holding); potatoes salad (49°F - Cold Holding); cooked noodles (49°F - Cold Holding) in standing unit across wok line, as per operator from last night. Operator segregated and discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed oil garlic (48°F - Cold Holding) at sushi station, as per operator less than 30 minutes. Operator moved to reach in cooler. Observed cooked crispy chicken (51°F - Cold Holding); cooked pork (51°F - Cold Holding); potatoes salad (49°F - Cold Holding); cooked noodles (49°F - Cold Holding) in standing unit across wok line, as per operator from last night. Operator segregated and discarded.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed mashed potatoes (127°F - Hot Holding); chicken thighs (127°F - Hot Holding); bourbon chicken (127°F - Hot Holding) at buffet, as per operator less than 1 hour, operator proceeded to reheat.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef stored above cooked noodles in standing unit across wok line.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed flour stored on black nonfood grade containers at dry storage area.
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Food preparation sink has soil/old food residue.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork , chicken,rice and noodles prepared onsite and held more than 24 hours not properly date marked on standing unit across wok line. Also observed cooked chicken,pork and rice containers prepared onsite and held more than 24 hours not properly date marked at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled can opener blade, also observed soiled sugar scoop inside sugar container, operator moved scoop and can opener dishwashing area.
  Fixed on the spot
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed on 3 of 4 #standing units across wok line.
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed .personal food next to establishment food on standing unit at sushi station. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on flour container, operator removed.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in all standing units across wok line.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed on white chest freezer across walk in cooler.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed under cutting board at sushi station, operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled standing units interior and shelves.across wok line.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of black mold like substance at sushi station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with food debris and black mold like substance gaskets in all units at kitchen area. Observed soiled with grease and food debris food carts at walk in cooler.
  Buildup of food debris/soil residue on equipment door handles.
  Observed food debris accumulated on walk in cooler handle.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed on both back doors.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.