HAPPY PAPPY'S PIZZA N WINGS
1851 SR 44, New Smyrna Beach FL 32168 · 904-219-2512
Last inspected Jul 31, 2026 · 5 visits since July 2023
JUL 23
JAN 24
NOV 25
JUL 26
▼ IMPROVING
4 inspections trending up, 55 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta dated 7/11
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 110-117F in the warmer. Advised to hot hold at 135F or above.
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. New employee with no proof of food handler training.
Nov 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority8 Intermediate5 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came back from grocery store and began handling food containers, items inside reach in cooler with no handwashing.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. operator sent employee to buy approved bleach
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over pepperoni
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat sauce 12/28, marinara 1/1, boiled eggs 12/08
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ricotta 51-57F out for an order and returned to cooler - ham and other deli meat 46F left top side pizza cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs and sauce 97-151F in steam table. Reheated several hours prior on the stove. Advised to keep covered, turn up, and stir periodically.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No other food managers for establishment
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.front handsink
No soap provided at handwash sink. Back handsink
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hot sausage in reach in cooler marked with frozen date
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salad meat from Sunday/monday, turkey
Spray bottle containing toxic substance not labeled. Degreaser
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
Food stored on floor. Jugs of oil on the floor next to walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust, top of pizza oven
Single-service articles improperly stored. Unmade pizza boxes on the floor in storage area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl front counter
Jul 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Prep area
Floor soiled/has accumulation of debris. Black residue under three compartment sink
Jul 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed containers and did not sanitize
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ziti 7/13, feta 7/9
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In pizza cooler for 1.5 hours per operator: sausage, meatballs, shredded cheese, marinara, opened canned mushrooms, deli meat 54-62F. Advised to move all items to another cooler. - tiramisu in glass beverage cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli meat and salad meat. From Monday per operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Son
No soap provided at handwash sink. Prep area
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deli meats and sausage marked with frozen date
Egg flats reused to hold portioned lasagna in reach in cooler
Floor soiled/has accumulation of debris. Black residue under three compartment sink
Food stored on floor. Trays of dough walk in cooler
Handsink in back prep room not secured to wall. Attached by plumbing only
No handwashing sign provided at a hand sink used by food employees. Prep area
Self-closing device on bathroom door disconnected/broken.
Wiping cloth sanitizing solution stored on the floor.
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.