HA HA KITCHEN
10440 US 1 N #123, Saint Augustine FL 32095 · 904-823-9933
Last inspected Aug 26, 2026 · 9 visits since August 2023
NOV 24
APR 25
OCT 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed one live fly around hand washing station at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
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.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back kitchen in glass door reach-in cooler, shrimp (52F - Cold Holding); pork (57F - Cold Holding); dumplings (59F - 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 degrees Fahrenheit. At fryer, in basket, chicken (130F - Hot Holding).
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.
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.
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair protection.
Food stored on floor. In walk-in cooler, multiple food items including broccoli, shrimp and sauces stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip,top,reach-in cooler soiled with residue/food debris.
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.
Reuse of single-service or single-use articles. Multiple cardboard boxes being resused as dividers/storage.
Single-service articles not stored inverted or protected from contamination. At hallway to restrooms, open box of plastic to plates and lids not protected.
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found Observed one live fly around hand washing station at front counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken in fryer basket (127F - Hot Holding) person in charge dipped chicken back in oil too reheat to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed fried rice in deep pots cooling covered in walk-in cooler. Discussed with person in charge about shallow pans, keeping food uncovered, and stirring. Person in charge uncovered and stirred rice.
Handwash sink used for purposes other than handwashing. Observed drain line draing into hand washing station at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked egg rolls in freezer missing date mark.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
Old food stuck to clean dishware/utensils. Observed old food stuck to food containers stacked above triple sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip-top cooler interior shelves solid with food debris.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food handler washing and rinsing sheet pan in triple sink, but did not placed in sanitation solution afterwards.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee's raw pork mixture, removed from original packaging, stored over boxes of egg rolls in reach in freezer chest closest to front counter. Also raw chicken in walk in cooler stored over bbq pork in walk in cooler. Also raw chicken and raw beef stored over bottles of sauces in bottom section of reach in cooler on make line. All items rearranged.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (110F, 58F - Cooling, after 25 minutes 110F,58F) in large covered metal pot inserts for rice warmers in walk in cooler. Per operator rice was made about 1.5 hours ago.
Employee with no hair restraint while engaging in food preparation. 2 food handlers making food on cook line.
Food stored on floor. Bucket of soy sauce by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of wok station on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler on make line.
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked egg rolls stored in used cardboard box. Items. Moved by manager.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat vegetables in walk in cooler. Moved by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken nuggets 48°. Cooked pork 47°. Cooked rice 47°. Noodles 47°. Egg rolls 47°. Per Person In Charge made this morning 11 am. Moved by manager to other coolers. Raw chicken. 46°. Raw beef 46°. Raw pork 46° egg. Items iced down / placed in another cooler.
Handwash sink not accessible for employee use at all times. Equipment, gallon jugs, utensils in rear Hand Wash Sink and Hand Wash Sink by Three compartment sink. Moved by manager.
Handwash sink used for purposes other than handwashing. Hand Wash Sink by Three compartment sink with attached hose.
Bowl or other container with no handle used to dispense food. Bowl as scoop in flour.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Soiled exterior of microwave.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen throughout. Soiled cooler gasket. Prep line.
Water leaking from pipe and/or faucet/handle. Leak at Three compartment sink faucet.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of hoisin and oyster sauce, and baby corn on rack in ware washing area.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dumplings and raw shrimp over cut cabbage in standing reach in cooler at end of cook line. Raw chicken over broccoli and onions in walk in cooler Raw shrimp over boy choy in walk in cooler Raw pork over cabbages in walk in cooler Also raw pork, removed from original packaging, over steam buns in reach in freezer chest. Also raw chicken,removed from original packaging, stored over raw scallops in standing reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (58F - Cold Holding) sitting on top of other containers in top section of reach in cooler on make line, per operator noodles have been there less then 1 hour, noddles moved to bottom of cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Soap dispenser at handwash sink not working/unable to dispense soap. In women's bathroom Also no soap at hand wash station by walk in cooler. Exterior of wok station on cook line.
Two-compartment sink used for warewashing. Employee using 2 compartment sink for ware washing behind make line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hand wash sink in men's bathroom. Exterior of hand wash sink by walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Packs of frozen egg rolls sitting out on counter next to fryers.
May 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked chicken in reach in freezer near walk in cooler, all items removed from original packaging. Raw chicken, removed from original packaging, stored over wonton wrappers in reach in freezer behind make line. Also raw chicken stored over sauces in bottom of reach in cooler on make line. Manager began to rearrange all items during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (68F - Hot Holding) in rice warmer behind make line unplugged, per manager rice was made about an hour ago, warmer plugged in.
Handwash sink not accessible for employee use at all times. Hand wash station at front counter blocked by rubber gloves. Hand wash station in ware washing area blocked by mats and plastic bags on faucet. All items removed.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roaches in back storage area by bathrooms, manager cleaned up during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Various personal food stored together with food for customers throughout reach in coolers, walk in cooler, and reach in freezers
Food stored on floor. Cooking oil in ware washing area, manager corrected during inspection
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All fans in establishment have a build up of dust.
Aug 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic grocery bags used to store in direct contact with cooked chicken in the reach in freezer at the front counter.
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. In the standup reach in freezer in the warewashing area, raw chicken in a plastic wrapped container of sheet tray of plastic wrapped raw beef. Operator rearranged the reach in freezer storage levels.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in the warewashing area have food residue staining build up.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked chicken and dumplings stored without product date marking.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at the front counter hand wash sink unable to dispense soap. Operator has been attempting to change the batteries.
Duct tape used to repair nonfood-contact surface. Rice cooked on the back side of the cook line has broken handle duct taped together.
Employee eating in a food preparation or other restricted area. Employee lunch stored on top of prep table on the back side of the cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal cut melon over food to be served to customers in the standup reach in cooler at the end of the main cook line. Employee personal food in the walk in cooler over food to be served to customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on the shelf over the flip top reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
Food stored on floor. Container of soy sauce stored on the floor of the main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Hood filters have build up of grease.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on reach in freezers and prep tables.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.