Happi China
Last inspected: Feb 4, 2026
21
Score
Inspectors have visited Happi China seven times, with records going back to 2022. The most recent report on file is from Feb 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly five violations earlier in the record.
The pattern that stands out is “container of medicine improperly stored”, which has been cited two times.
Compared to other Palm Harbor restaurants (averaging 73), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
3
Major latest
13
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Container of generic brand wasp sparky stored above jasmine rice. Operator moved bug spray. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Employee container of sore throat medicine stored above reach in cooler. Operator moved medicine container to proper area. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. 4 5lb cans of Oyster sauce 2 5lb cans of bean sauce.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over ready to eat crab Rangoon and egg roll in reach in cooler near cook line. Operator moved raw items below ready to eat. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by flour filled with containers and apron. Operator moved containers and aprons out of hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - 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. Establishment has no procedure available. Emailed operator form HR 5030-104.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by flour blocked by ladder. Operator moved ladder away from hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen has acoustic tile ceiling at parts of it.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Damaged cans of oyster and bean sauce not separated from other cans of the same product. See stop sale.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above reach in cooler on cook line. Operator moved beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal oranges not separated from restaurant food. Stored on top of reach in cooler and near cans of ready to eat food Operator removed personal food from food meant for the consumer. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and iPad stored on shelf above jasmine rice.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint in kitchen. Operator put on hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Buckets of soy sauce stored on floor of dry storage. Containers of soy sauce stored on floor near rear exit. Oil stored on floor under cook line. **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages stored in walk in cooler, not separate from food for customers.
12B-13-4
Basic - Stored food not covered. Cooked chicken and beef not covered in walk in cooler. Operator covered food items. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler and walk in freezer rusted.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of sesame oil unlabeled on cook line. Operator added label. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for flour in storage area. Operator removed plastic bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
21
Feb 27, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Nov 25, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Feb 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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 took a phone call and went back to work, no hand wash.
12A-29-4
High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over cream cheese. Operator moved raw pork to gain compliance **Corrected On-Site** **Repeat Violation**
08A-04-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Oct 19, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Unwashed vegetables placed in box with raw shell eggs. Operator moved the vegetables to be separated from the eggs. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Sauce in pan stored in hand wash sink. Operator removed sauce from hand wash sink **Corrected On-Site**
31A-09-4
Basic - Cloth used as a food-contact surface. Wiping cloth used to cover prepped vegetables. Operator removed wiping cloth.
21-05-5
Basic - Reuse of single-service or single-use articles. Establishment reusing single service plastic containers to store food.
25-32-4
70
May 12, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Dumpling118F hot holding over the steam well. Operator placed dumpling in steam well to reheat.
03B-01-6
High Priority - Container of medicine improperly stored. Prescription medication stored in box on counter where food is stored for pick up. Operator moved medicine. **Corrected On-Site**
41-07-4
Intermediate - 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. Discussed and provided handout pertaining to vomit and diarrheal events.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink located near 3 compartment sink. Operator replenished paper towels during inspection
31B-02-4
Intermediate - 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. Discussed and provided employee agreement
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- Cooked beef, cooked pork
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over cook line. Discussed separating personal beverage from prep areas. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store wiping cloths in sanitizer solution between uses **Repeat Violation**
21-12-4
45
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
70
Frequently Asked Questions
When was Happi China last inspected?
The most recent health inspection at Happi China on file is from Feb 4, 2026. The public record contains seven inspections in total.
What is the most common violation at Happi China?
Across the inspection record, “container of medicine improperly stored” has been cited two times, more than any other issue at Happi China.
How does Happi China compare to other restaurants in Palm Harbor?
Happi China most recently scored 21 out of 100, which is lower than the Palm Harbor average of 73.
Has Happi China's inspection record improved over time?
No. Recent inspections at Happi China have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Happi China means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Happi China inspected?
Based on the inspection history on file, Happi China is inspected around two times per year on average.
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