HAPPY KITCHEN
3897 N HAVERHILL RD STE 126, West Palm Beach FL 33417 · 5618484211
Last inspected Apr 15, 2026 · 7 visits since October 2023
APR 24
NOV 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025036037 | Mar 25, 2025 | May 22, 2025 | $520 |
| 2--2022045513 | Sep 12, 2022 | Oct 21, 2022 | $400 |
| 2--2019003816 | Jan 15, 2019 | Aug 21, 2019 | $160 |
Inspection history
7 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single-use gloves preparing food then used wiping cloth to clean, then back to food preparation without changing gloves. Operator discussed with employees who then changed gloves.
Multiple ready to eat foods stored on floor inside walk-in cooler. Advised Operator food to be stored at least 6" off floor.
Reach-in freezer(s) interiors have an accumulation of soil residues. Advised Operator to clean/sanitize interiors of reach-in freezers.
Stored food not covered. Cooked potatoes and seasoning/spice blend stored uncovered inside walk-in cooler. Operator covered items.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone while preparing food for customers, continued preparing food for customers after putting down phone on prep table without washing hands. Operator discussed with employee who then washed hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked plant/animal foods prepared onsite, held under refrigeration for 2 days, no date marks. Advised Operator of proper date marking requirements.
Standing water in floor drain/floor drain draining very slowly in front of kitchen hand wash sink. Operator unclogged drain, water draining properly.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice with beans (52F at 11:30am- Cooling); cooked vegetable stew with carrots (54F at 11:30am- Cooling) As per operator, both items cooling in unit overnight. Stored in large quantities. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice with beans (52F at 11:30am- Cooling); cooked vegetable stew with carrots (54F at 11:30am- Cooling) As per operator, both items cooling in unit overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked spinach (118F - Hot Holding); vegetable stew with carrots (120F - Hot Holding) As per operator, reheated at cook line and stored since 30 mins. Chef moved to stove top to reheat to 165F.
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. Advised operator to print poster emailed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line sitting on stool in a container: cooked pork (128F at 11:25am; 125F at 12:00pm- Cooling) As per chef, cooling since 20 mins. At current rate of cooling, cooked pork will not cool from 135F to 70F in a total of 2 hours. Operator placed inside cooler to quick chill.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Emailed label information to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At single door reach in freezer: cooked meatballs cooked then frozen 3 days prior; not date marked. Advised operator to date mark.
Nov 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employees hired more than 60 days-no proof of training.
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands in pants then handled clean utensils Advised operator Employee washed hands
Nonfood-grade containers used for food storage - direct contact with food. Reach-in Freezer; Raw crabs stored in to go bags(non food grade) Advised operator
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in Freezer; Raw fish above vegetables Operator fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen on Counter; cooked rice (118F - Hot Holding); cooked plantains (108F - Hot Holding); cooked chicken (98F - Hot Holding); cooked pork (98F - Hot Holding); turkey broth (99F - Hot Holding) Per operator items held for an hour on counter. Advise operator to reheat to 165+F Operator started reheating process
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop Sink;Vacuum breaker missing
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. Emailed poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; slice tomatoes (60F - Cooling)since 11:30am @ 2:27pm@ 3:09-56F At this current rate item will not reach 41F within four hours. Operator moved to freezer
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employees hired more than 60 days-no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator cooked vegetables, cooked chicken and other food items prepared more than 24 hours has no date mark. Advised operator
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; storage container of raw fish stored over bags of ready to eat cooked vegetables. Operator moved raw fish below vegetables.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; vacuum breaker missing/no additional vacuum breaker on threaded faucet. Advised Operator to install vacuum breaker.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present and engaged in food preparation, no certified food manager present. Certified food manager arrived during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. At reach in freezer; interior/bottom shelf has accumulation of soil residues.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat plantains 82 as per manager cooked at 12:15 hot holding in tightly covered container on a table. Explained time as Public Health Control
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
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. Emailed one
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes 69 on table. at 1:45 as per manager cut at 10:30 am 67 at 2:06 pm cut lettuce 68 at 1:47 as per manager prepared at 10:30 am second temperature 67 at 2:07 on table. Explained at this rate it will not reach 41 within 4 hours. Manager moved both to walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on dry food storage rack. Manager removed all.
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.