Happy Wok
Last inspected: Apr 8, 2026
50
Score
Inspectors have visited Happy Wok nine times, with records going back to 2022. The most recent report on file is from Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
Looking across the full record, “floor soiled/has accumulation of debris under fryer” is the recurring theme, flagged five times.
The city-wide average sits at 75, which Happy Wok's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored on top of raw beef in reach in freezer.
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. -chicken in reach in freezer stored in grocery bags. **Repeat Violation**
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls.
02C-02-5
Basic - Floor soiled/has accumulation of debris under fryer.
36-73-4
Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -faucet handles on hand washing sink soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease at cookline. **Repeat Violation**
36-27-5
50
Oct 28, 2025
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Sep 30, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
25
Apr 8, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 45°f in reach in cooler.
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. **Corrected On-Site**
27-19-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler door handle soiled.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of debris on table at front counter. -shelving above three compartment sink soiled. -pipes at cook line soiled with grease. -exterior of rice cooker has buildup of food debris. -lids to soy sauce soiled with old food debris. *corrected onsite. -rolling cart at cook line has accumulation of food debris.
23-03-4
Basic - Objectionable odors by bathroom.
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Unclean building components, attachments or fixtures. -hood soiled with accumulated grease.
36-50-4
Basic - Wall soiled with accumulated grease, food debris at cook line. **Repeat Violation**
36-27-5
43
Oct 21, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Wall soiled with accumulated grease behind fryers and at end of cook line. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash faucet handles soiled. -shelving in kitchen soiled with grease, food debris. -exterior of sauce containers in walk in cooler soiled. **Repeat Violation**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Floor soiled/has accumulation of debris: -grease under cooking equipment. -walk in cooler floor soiled. **Repeat Violation** **Repeat Violation**
36-73-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
64
Apr 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Oct 23, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over pork in reach in freezer. **Repeat Violation**
08A-17-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris under equipment.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cooking equipment has accumulated grease and food debris. -hood filters soiled with grease. -pipes at end of cookline soiled with accumulated grease. -shelving in kitchen soiled with debris/dust.
23-03-4
Basic - Reach-in coolers interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease at cookline.
36-27-5
58
Mar 8, 2023
Routine - Food
8 critical violations. 3 major violations. 14 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. Ant spray stored on shelf with food. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in freezer. **Repeat Violation**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored on top of cooked noodles in refrigerator. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over cabbage in walk in cooler. **Repeat Violation**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Metal stem-type thermometer soiled. **Repeat Violation**
22-12-5
High Priority - Cooked chicken wings in walk in cooler being stored in box that contained raw chicken. Advised operator that chicken wings must be cooked to a minimum temperature of 165°f.
08B-27-4
High Priority - Container of medicine improperly stored, eye drops stored over food prep table.
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.
11-27-4
Intermediate - Food-contact surface soiled with old food debris: prep table, interior of food storage containers. Old food debris on tongs at cookline.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cooked chicken in refrigerator.
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
32-02-4
Basic - Buildup of food debris/soil residue on refrigerator door handles.
23-24-4
Basic - Cardboard used to line food-contact containers.
14-05-4
Basic - Employee clothing stored on food storage shelf.
40-06-5
Basic - Floor soiled/has accumulation of debris and grease under cooking equipment.
36-73-4
Basic - Food stored on floor, bag of rice on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris: cooking equipment, cart next to reach in cooler at cookline, pipes at end of cookline. Rice cooker heavily soiled with encrusted food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Screening at back door is not 16-mesh to the inch.
35B-13-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall not smooth, nonabsorbent and easily cleanable. Missing wall tiles behind three compartment sink.
36-30-4
Basic - Wall soiled with accumulated grease behind rice cooker, behind cooking equipment and by back door.
36-27-5
11
Oct 26, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food Temperature Measuring Devices Provided and Accurate
FL-46
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
17
Frequently Asked Questions
When was Happy Wok last inspected?
The most recent health inspection at Happy Wok on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Happy Wok?
Across the inspection record, “floor soiled/has accumulation of debris under fryer” has been cited five times, more than any other issue at Happy Wok.
How does Happy Wok compare to other restaurants in Holly Hill?
Happy Wok most recently scored 50 out of 100, which is lower than the Holly Hill average of 75.
Has Happy Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Happy Wok have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Happy Wok 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 Wok inspected?
Based on the inspection history on file, Happy Wok is inspected around three times per year on average.
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