THE HAPPY DELI
424 LUNA BELLA LN #128, New Smyrna Beach FL 32168
Last inspected Jul 19, 2024 · 4 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
JUL 24
≈ ERRATIC
3 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 2 on the floor behind glass cooler in back room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022024328 | Feb 28, 2022 | Jun 16, 2022 | $200 |
Inspection history
4 visits, newest first
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate4 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Chemical container changed out and 50 ppm cl was reached
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw sausage over fruit, chest freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice 7/10
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sausage gravy 47F overnight in black cooler under the chili warmer. See stop sale - butter 73F, potatoes 81F. Left out for service next to grill - half and half 44F at coffee station in customer self service area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Sausage 108F in steam table. Advised to reheat to 165F to hot hold at 135F or above. - potatoes 84F left out after cooking approximately 2.5 hours. Operator moved to cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than200 ppm cl
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned deli salads for customer self service
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna
Floor soiled/has accumulation of debris. Dish area
Food stored under dripping water. Condensation dripping onto covered bowl of potato salad and pooling water, deli display case
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. Left from previous day per operator
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. sanitizer container empty, operator changed chemicals out, ran 4x and primed. 100 ppm cl was reached
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag of raw fish on ziplock bag of wraps in the chest freezer back room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf 46F and soup 46F right side of upright true cooler in the back room. Large container of soup on left side 43F. Cooler door opened and closed often in the morning per operator.
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 to operator
Handwash sink not easily accessible for employee use at all times. In the back room, handsink partially blocked by a case of bleach on the floor and a wire chemical rack
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 employees on duty with no food handler training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin/chute. Dining room ice chute
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna
Floor soiled/has accumulation of debris. Back room around 3 compartment sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon and handle in sausage gravy. Operator discarded product.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Lava cakes missing information Deli salads missing address
Utensils in poor condition. Plastic scoop handle in sugar container in disrepair - handle broken off.
Working containers of food removed from original container not identified by common name. Sugar in large plastic container on prep table shelf below slicer
Aug 14, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich cooler stocked earlier in the day: Fresh mozzarella 53F, Cole slaw 54F, overfilled deli meats up to 49F. Underneath deli meat 48F, hot dogs 47F, meatloaf 46F. Operator moved items to another unit. - Deli display case overnight : tuna 50F, Mac salad 52F, Cole slaw 52F, Mac salad 51F, tuna Mac 51F, pasta salad 44F, shredded cheddar 46F, cream cheese 46F. See stop sale. - glass cooler in back room: Brie 45F, half and half 44F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter, home fries, half and half
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade. Corrected on site - interior ice machine
In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and front counter
Aug 10, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell and then proceeded to label and put away sliced Turkey
Rodent activity present as evidenced by rodent droppings found. 2 on the floor behind glass cooler in back room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich cooler stocked earlier in the day: Fresh mozzarella 53F, Cole slaw 54F, overfilled deli meats up to 49F. Underneath deli meat 48F, hot dogs 47F, meatloaf 46F. Operator moved items to another unit. - Deli display case overnight : tuna 50F, Mac salad 52F, Cole slaw 52F, Mac salad 51F, tuna Mac 51F, pasta salad 44F, shredded cheddar 46F, cream cheese 46F. See stop sale. - glass cooler in back room: Brie 45F, half and half 44F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter, home fries, half and half
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 128 F (hot holding); advised to reheat to 165F to hold at 135F or above
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade. Corrected on site - interior ice machine
Items packaged in house not cooled to 41F or below prior to stocking in customer self service area. Deli salads 54F packaged earlier in the day,
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on dry storage
In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and front counter
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.