Happy Snapper Seafood
6327 S Orange Ave Ste 104, Orlando, FL 32809 · Permanent Food Service · License 5815498
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 high priority (fixed on the spot), 2 intermediate, 8 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Raw burger over raw snapper in cooler. Operator removed
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Both cutting boards on prep tables
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk-in cooler ambient temperature is 73°F no food and cooler operator has repair schedule
Ice buildup in reach-in freezer and/or walk-in freezer.
In big chest freezer
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-Interior gaskets and rim of chest freezer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-under microwave -Shelf under grill -Shelf above chest freezer and small prep cooler - in between fryer
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates on shelf above small prep table
Code 25, Single-service items: Single-service articles improperly stored.
to go containers and tin pans. Operator inverted
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under coolers and equipment at cook line
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
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.