HAPPY GARDEN
3151 W VINE ST, Kissimmee FL 34741 · 407-343-0440
Last inspected Aug 3, 2026 · 7 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 3, 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
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Several items directly in shopping back in chest freezers and covering food in walk-in cooler.
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 at back of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of all bulk containers soiled.
Handwash sink not accessible for employee use at all times. Handwashing sink at ware washing area blocked by several pans.
Show the remaining 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cardboard used to line food-contact shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. All shelves in walk in cooler soiled old food debris.
Stored food not covered. Several items in coolers and freezers uncovered.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Several items in shopping bags throughout coolers and freezers.
Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of all bulk containers soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Both handwashing sinks at back of kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared food unmarked.
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in bulk container. Operator removed.
Floor tiles missing and/or in disrepair. Several cracked floor tiles in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. All shelves in walk in cooler soiled old food debris.
Stored food not covered. Several items in coolers and freezers uncovered.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Wontons in thank you bag in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board..
Handwash sink not accessible for employee use at all times. Bucket of water in sink at front counter. Bowl in sink at the back of kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator form
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Can used in bulk rice
Cardboard used to line food-contact shelves. Inside of refrigerator on cook line.
Cardboard used to line nonfood-contact shelves. Under front counter.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of all bulk containers old food food debris.
Raw fruits/vegetables not washed prior to preparation. Broccoli
Walk in cooler interior/shelves have accumulation of soil residues. All shelves in walk in cooler soiled old food debris.
Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking, ware wash area.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate15 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Through facility. Walk-coolers, freezer.
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 on sheet tray above raw beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to make table. Walk-in cooler shelves have old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Sink next to oven.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on anything.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In all bulk containers bowls and cans used.
Cardboard used to line food-contact shelves. Throughout the kitchen.Walk-in-in cooler, refrigerators and tables.
Cardboard used to line nonfood-contact shelves. Underneath table throughout the kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled with grease buildup.
Cloth used as a food-contact surface. Cloth covering broccoli.
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. Back storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers soiled.
Outer openings not protected with self-closing doors.
Reuse of single-service or single-use articles. Metal cans used for scoop in multiple containers.
Stored food not covered. In Freezer and Cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area
Water leaking from pipe and/or faucet/handle. Hand sink near dish washing sink.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over produce.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cooked shrimp on prep table. 45-46f. Advised to store less in container and rapid chill before prep cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food has no English labeling.
Buildup of food debris/soil residue on equipment door handles. Hood and filters moderately soiled.
Cardboard used to line nonfood-contact shelves.
Covered waste receptacle not provided in women's bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 94f.
In-use wet wiping cloth/towel used under cutting board.
Reuse of single-service or single-use articles. Using plastic take out bags to cover food.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Advised to remix.
Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers: flour, starch and corn starch. Sugar and jasmine rice all heavily soiled. Rice cookers/rice pots heavily soiled.
Bowl or other container with no handle used to dispense food. Bowl in flour.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled
Floor soiled/has accumulation of debris and grease under wok area and other equipment throughout.
Food storage container/container lid cracked or broken. Various in use containers cracked and chipped.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised 135 or hotter.
Standing water or very slow draining water in handwash sink front counter.
Stored food not covered.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Various foods in grocery plastic bags.
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.
Handwash sink used for purposes other than handwashing. Handwash sink on cookline has an abundance of food scraps in it.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bowl or other container with no handle used to dispense food. Stainless bowl in diced pork in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Handwash sink handles, spigot and sink basin heavily soiled.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled.
Wet mop not stored in a manner to allow the mop to dry.
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.