Happys Stork Lounge & Liqour Store/Rasoi Indian Kitchen

1624 79 St Cswy, North Bay Village, FL 33141 · Permanent Food Service · License 2337744

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 13 basic (2 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Jul132026

Complaint inspection

18 violations found

First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 2 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed commercially processed ROP fish already thawed still inside the sealed bag in the reach in cooler. Fish was discarded.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee came from outside and was handling food without washing his hands. Employee washed hands after being coached.
  Fixed on the spot
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 cooked breaded cauliflower from Saturday 7/11 without label.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Missing chlorine test kit to check sanitizer concentration.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour in plastic bin no labeled.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed commercially processed ROP fish already thawed still inside the sealed bag in the reach in cooler. Fish was discarded.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed food items ( grains and seeds ) left in open container all night long on kitchen counter.
- 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 scoop handle touching the raw rice.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed sauce residue on equipment doors.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed some pots and pans not inverted on shelving.
  Repeat violation
  Equipment and utensils not properly air-dried - wet nesting.
  Observed water residue in some pots and pans as consequence of not being stored with food contact surface down on shelving.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed a leak underneath the hand sink by the ice ,aching.
  Standing water in bottom of reach-in-cooler.
  Observed accumulation of water on the bottom of reach in cooler in the line in front of the flat top.
- 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: Cove molding at floor/wall juncture broken/missing.
  Observed cove molding in disrepair behind cooking equipmens.
  Floor soiled/has accumulation of debris.
  Observed accumulation of grease and food residue on the floor behind cooking equipments.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Missing light shield for a light on kitchen ceiling light.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.