Happea's
1250 S Miami Ave Ste 4, Miami, FL 33130 · Permanent Food Service · License 2337341
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority (fixed by the Oct 2 follow-up), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed brown rice (52°F - Cold Holding); white rice (67°F - Cooling).
Intermediate1
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area.
Person in charged provided at time of inspection.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks on top of prep table in kitchen area.
Code 14, Food-contact surfaces designed and maintained: Observed Bowl or other container with handle touching rice inside rice bin.
Code 21, Wiping cloths and linens: Dishwasher chlorine sanitizing solution at 0 ppm.
Set up sink next to dishwasher with chlorine sanitizer solution to properly sanitize equipment.
Code 33, Garbage and refuse: Observed Garbage can located inside establishment that is not continually used is not covered located in front kitchen area.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only.
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.