Happi Wok
1252 County Rd 1, Dunedin, FL 34698 · Permanent Food Service · License 6215819
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 10 basic-29
- Safety score71
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 27, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over ready to eat vegetables in walk in cooler. Operator moved vegetables and chicken
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken over raw beef in reach in freezer operator moved items.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands for 3 seconds
Intermediate4
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in triple sink not mop sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards in kitchen
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink blocked by trash can by front counter. Operator moved trash can.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Hand wash sink used to store wiping cloth by front counter. Operator moved towel.
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of rice not labeled.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees not wearing hair restraints while preparing food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees wearing bracelets while preparing food.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl used as scoop for flour. Operator removed bowl.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves of walk in cooler rusted.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth not stored in sanitizer.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at hand sink in back of restaurant. Operator added sign.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling is acoustic tiles. Not smooth and easily cleanable.
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.
Employee phone on shelf above cutting board in 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
- 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.