Ha HA Kitchen
10440 US 1 N #123, Saint Augustine, FL 32095 · Permanent Food Service · License 6502168
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 complaint inspection4 high priority (3 fixed by the Aug 26 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 7 basic (1 repeat)-25
- Administrative complaint on Aug 25, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 26, 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 visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At back kitchen in glass door reach-in cooler, shrimp (52°F - Cold Holding); pork (57°F - Cold Holding); dumplings (59°F - Cold Holding). Operator stated items were taken out of freezer and thawed on table then placed in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At fryer, in basket, chicken (130°F - Hot Holding).
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In refrigerator/freezer by front counter, plastic storage bag with raw coconut shrimp stored over vegetable rolls. Operator moved shrimp to bottom shelf. In stand up reach-in freezer at back line, plastic containers of raw chicken stored over multiple ready to eat items. Operator moved chicken to bottom shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, raw shell eggs stored over container with peeled onions.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At front counter handwash sink, drain lines in handwash sink. Also, at prep table handwash sink, hose attached to faucet. Operator removed hose.
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in cooler, multiple food items including broccoli, shrimp and sauces stored on floor.
Raw fruits/vegetables not washed prior to preparation.
In kitchen and at front counter, mushrooms and beans being cut/snapped directly from case. Employee washed produce.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf above flip top reach-in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on cook line with no hair protection.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on flip,top,reach-in cooler soiled with residue/food debris.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At hallway to restrooms, open box of plastic to plates and lids not protected.
Reuse of single-service or single-use articles.
Multiple cardboard boxes being resused as dividers/storage.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.