Happy Pappy's Pizza N Wings
6338 Forest Hill Blvd, Greenacres, FL 33415 · Permanent Food Service · License 6010181
What drove the grade
Time/temperature control for safety food (cheese pizza & butter blend) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
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 visitAug 12, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food (cheese pizza & butter blend) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated held less than 4 hours, applied appropriate time mark.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drank from an unenclosed beverage container (bottle with twist off/on lid) twisting off and back on lid with fingers then handled clean equipment, clean utensils, unwrapped single-service take out containers, deli paper and prepared/portioned/packaged food for customers without washing hands.
Discussed with employee who then washed hands.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee drinking from unenclosed beverage (bottle with twist off/on lid) in a food preparation area (pizza make line)
Advised employee of proper drinking/drink requirements while in food preparation/restricted area. Employee no longer drinking in food preparation area.
Fixed on the spot
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.