Happy Hangar Cafe
Last inspected: Nov 3, 2025
43
Score
Across the available record, Happy Hangar Cafe has 12 inspections on file, the first dated 2022. The latest inspection on file is from Nov 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Restaurants in Lutz average 80, so Happy Hangar Cafe trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs without washing hand and touched bread on cooking line. Discussed with operator and he washed hand properly. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon above muffin in vertical cooler in kitchen. Operator removed bacon to bottom shelf. Raw Chicken above potato chips in Freezer F8. Operator removed potato chips to a veggies freezer. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato cuter soiled with food debris Cutting bards stained
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. A speaker in hand sink in kitchen, operator removed it **Corrected On-Site**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Discussed with operator and he put beard guard on **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed it out and hanged it on the window **Corrected On-Site**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ents grease buildup.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damaged with water damage mark.
36-32-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blue berries above cinnamon roll in vertical cooler by register. Operator removed it **Corrected On-Site**
08B-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed chocking poster to operator
51-13-4
43
Jun 5, 2025
Complaint Partial
No violations found.
100
Apr 9, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink 0 ppm Operator added sanitizer to 200ppm **Corrected On-Site**
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with dishes in cook line Employee moved dishes **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Well water testing report/documentation is not available upon request.
27-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. Soda machine **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in cook line area Operator removed it. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food in cook line.
13-04-4
Basic - Food stored on floor. Case oil on the floor. Case vinegar on the floor Operator moved items to shelf **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind prep sink
36-27-5
55
Jan 14, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped inside bowl of hand wash sink near three-compartment sink. Pan inside bowl of hand wash sink on cooks line. Employee removed items and burned ice. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink on cooks line. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the kitchen.
22-20-5
Basic - Cardboard used to line bottom food-contact shelf of reach-in cooler in storage area. **Repeat Violation**
14-05-4
Basic - Covered waste receptacle not provided in unisex bathroom.
32-12-5
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator butter stored on table at front counter with condiments served to the public. Operator removed butter. **Corrected On-Site**
08B-49-4
52
May 2, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in soda cooler by ice machine. Ambient air temperature 54 f held in reach in cooler overnight no temperatures taken Stop sale Liquid egg batter 56 f 2 lbs feta cheese 61 f .035 sausage soup 47 f 1/2 lbs Same cooler cut lettuce 52 f liquid egg whites 47 f chili 53 f Less than 4 hours employee moved to freezer. - From follow-up inspection 2024-05-02: Cold holding :Cooked peppers 45 f employee moved to freezer **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine inside soiled. - From follow-up inspection 2024-05-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green white boards above three compartment sink - From follow-up inspection 2024-05-02: **Time Extended**
14-09-4
74
Apr 29, 2024
Routine - Food
6 critical violations. 5 major violations. 4 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary above 200ppm-500 ppm employee added water to remake solution. 400 ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in soda cooler by ice machine. Ambient air temperature 54 f held in reach in cooler overnight no temperatures taken Stop sale Liquid egg batter 56 f 2 lbs feta cheese 61 f .035 sausage soup 47 f 1/2 lbs Same cooler cut lettuce 52 f liquid egg whites 47 f chili 53 f Less than 4 hours employee moved to freezer.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in soda cooler by ice machine. Ambient air temperature 54 f held in reach in cooler overnight no temperatures taken Stop sale Liquid egg batter 56 f 2 lbs feta cheese 61 f .035 sausage soup 47 f 1/2 lbs
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to sauces. Employee removed to proper storage. raw shelled eggs over ready to eat butter reach in cooler in the out back storage room.employee removed to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting peppers with no gloves. Employee placed on gloves upon arrival of inspection.
09-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed clean dishes then dunk in sanitizer with without washing hands. Discussed with employee the importance of hand washing. Employee washed hands
12A-13-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine inside soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad corn beef hash cook beef reach in cooler. Across stove topl
02C-02-5
Basic - Cardboard used to line food-contact shelves. Reach in cooler out back storage cardboard on shelf raw beef sitting above
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Green white boards above three compartment sink
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in sink sitting in water. Employee moved prunning water to raw beef **Corrected On-Site**
06-01-5
20
Jan 24, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Ceiling in storage area just past employee bathroom not smooth or easily cleanable. **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Food stored on floor. -Pancake mix on floor next to back door -Fryer oil on floor next to dry storage Employee relocated all items off floor. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-24: Oil case on floor by fryer. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -tin foil used as shelf lining over wood on kitchen line to the right of fryers -Tin foil used as shelf lining over wood on kitchen line in front of hand washing station near back door. Employee replaced tin foil with new. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-24: Still observed **Time Extended**
14-20-4
86
Nov 17, 2023
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies observed in the kitchen, not landed on any food contact surfaces **Warning**
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Server cutting strawberries with bare hands putting them in a bowl to be served to customer Discussed importance of gloves and hand washing with server. Server voluntarily discarded strawberries. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Cook cracked an egg for an order and immediately touched a clean spatula, did not change gloves or wash hands Discussed importance of gloves and hand washing with cook. **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packets at 71F Stop sale issued. Discussed with manager on duty about time as a public health control for items held out if they wish to hold butter out of temperature. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -43 butter packets, held in an ice bath on cook line next to reach in freezer Temperature at 71F **Warning**
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk kept in reach-in cooler across from three compartment sink in kitchen Discussed with manager on duty and server need of date marking on food opened more than 24 hours ago. Employee properly date marked milk. **Corrected On-Site** **Warning**
02C-03-5
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. -Provided operator with HR 5030-104 Clean up of Bodily Fluid events. Operator printed out paper and posted up where employees can find it. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -Trash can kept in front of hand washing station on cook line across from flat top grill Employee removed trash can from in front of hand washing station. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Only test kits on sight for "Vitro" which is used to test human blood and tissue. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Back area, just past employee restroom, is an area where food is currently being stored. This room is not shown on current plans. Spoke to operator about relocating food items to approved area. **Warning**
51-16-7
Basic - Floor soiled/has accumulation of debris. -Behind and under fryers has accumulated grease and food debris. **Warning**
36-73-4
Basic - Food stored on floor. -Pancake mix on floor next to back door -Fryer oil on floor next to dry storage Employee relocated all items off floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cook line next to reach in freezer soiled with food debris **Warning**
22-08-4
Basic - Plumbing system in disrepair. -Hand washing station in kitchen next to three compartment sink leaking when cold water is turned on. Employees have been turning cold water off for this sink to stop leaking. Operator restored cold water to the hand washing station. **Warning**
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. -tin foil used as shelf lining over wood on kitchen line to the right of fryers -Tin foil used as shelf lining over wood on kitchen line in front of hand washing station near back door. Employee replaced tin foil with new. **Corrected On-Site** **Warning**
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Chicken in prep sink on cook line thawing with no running water, employee turned cold water on **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Walls behind double door reach-in cooler on cook line soiled **Warning**
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker kept on prep table next to back door of kitchen -Cellphone on prep table on prep table next to back door of kitchen Employees removed items from prep table **Corrected On-Site** **Warning**
40-06-5
Basic - Ceiling soiled with accumulated with mold-like substance. -Ceiling on cook line above three compartment sink **Repeat Violation** **Warning**
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Ceiling in storage area just past employee bathroom not smooth or easily cleanable. **Warning**
36-37-5
17
Jun 2, 2023
Complaint Partial
No violations found.
100
May 23, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
74
May 19, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In one door cooler across from triple sink raw chicken 50F ground beef 50F. At bottom of cooler, cooler is 41F at top of cooler. Discussed proper storage and air flow with manager. In white cooler by door to garage Chorizo 45F Butter 50F. Manager states cooler was 41F last night. Manager moved items to chill. **Corrective Action Taken**
03A-02-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of coolers in garage soiled. Interior of reach in cooler on cook line soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by multiple dishes inside sink. Employee removed all dishes. **Corrected On-Site**
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment is using garage on site to keep 10 freezers/coolers in. Garage is not smooth easily cleanable walls and ceiling. Garage is kept open during the day. Garage and coolers/freezers are not on last approved plans. **Repeat Violation** **Admin Complaint**
51-16-7
Intermediate - No soap provided at handwash sink at sink on cook line. Employee placed soap at sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Single-service articles improperly stored. To go items on floor in storage room. **Repeat Violation**
25-05-4
Basic - Ceiling soiled with accumulated mold-like substance in kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored outside. 10 coolers/freezers stored in garage with planes. Garage door is kept open during business hours. Freezers and coolers are not locked. Garage is accessible to anyone with a plane stored in garage.
08B-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers in garage soiled. **Repeat Violation**
23-03-4
41
Dec 13, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler: glass fridge middle cooler cheese 47 f cheese 47 f ranch in house 47 f cream cheese 47 f operator moved to colder reach in cooler. Cold holding: reach in cooler glass fridge ranch dressing 48 f yogurt 53 f **Corrective Action Taken** - From follow-up inspection 2022-12-13: Cold holding: reach in cooler middle glass cooler eggs 52 f cheese 47 f shredded cheese 47 f ranch in house 52 f Operator turned the temperature up on cooler. Right side glass reach in cooler right side : half and half 53 f. Operator moved time/temperature control for safety food to freezer. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed a garage that was not approved on plans from 2013 with multiple 10 reach in freezers and coolers containing food for the restaurant such as raw chicken raw meats and milk produce. Oil and shortening stored on floor in garage by side entrance door Operator stated food storage is shared with the other people who share the garage. - From follow-up inspection 2022-12-13: Cited on 12/8/22 2/7/23 for plan review call back **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under kitchen equipment. - From follow-up inspection 2022-12-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-12-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled fryer exterior soiled. - From follow-up inspection 2022-12-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen. - From follow-up inspection 2022-12-13: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-12-13: **Time Extended**
50-09-4
61
Frequently Asked Questions
When was Happy Hangar Cafe last inspected?
The most recent health inspection at Happy Hangar Cafe on file is from Nov 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at Happy Hangar Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Happy Hangar Cafe.
How does Happy Hangar Cafe compare to other restaurants in Lutz?
Happy Hangar Cafe most recently scored 43 out of 100, which is lower than the Lutz average of 80.
Has Happy Hangar Cafe's inspection record improved over time?
Yes. Recent inspections at Happy Hangar Cafe have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Happy Hangar Cafe 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 Happy Hangar Cafe inspected?
Based on the inspection history on file, Happy Hangar Cafe is inspected around four times per year on average.
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