Hapa Kitchen (Mobile)
Last inspected: May 4, 2026
90
Score
Hapa Kitchen (Mobile) appears in inspection records four times, starting in 2024. The most recent visit was on May 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
The pattern that stands out is “response procedures for vomiting & diarrheal events”, which has been cited three times.
Hapa Kitchen (Mobile) scores about where you'd expect for a Atlanta restaurant. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 4, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed a non-EPA list G registered disinfectant for the vomit/fecal clean up procedures (Clorox no-splash bleach) CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: An EPA list G registered disinfectant (Clorox disinfecting bleach) was purchased and made available during inspection. (from base in...
511-6-1.03(6)
90
Sep 25, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cooked chicken, spam, and chicken and vegetable dumplings reading above 41F in reach in cooler. PIC confirmed foods had been in cooler overnight. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: chicken, spam, and dumplings discarded
511-6-1.04(6)(f)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed a non-EPA list G registered disinfectant for the vomit/fecal clean up procedures (Clorox no-splash bleach) CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: An EPA list G registered disinfectant (Clorox disinfecting bleach) was purchased and made available during inspection. (from base in...
511-6-1.03(6)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed reach in cooler unable to maintain temperatures 41F or below throughout. CA: Equipment shall be maintained in a state of repair and condition. Discussed with PIC having someone service reach in cooler and to not hold any TCS foods in any parts of the cooler that cannot maintain 41F or below.
511-6-1.05(6)(a)
74
Sep 18, 2024
Followup
No violations found.
100
Aug 6, 2024
Routine
2 critical violations. 4 major violations. 3 minor violations. 1 corrected on site.
View 9 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed spray bottle of windex stored on prep table next to seasoning and other clean utensils/equipment. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS: windex relocated to chemical storage area (violation from most recent base inspection)
511-6-1.07(6)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed pork cooked 8/4 and not used since 8/4 cold-holding above 41F in reach in cooler. COS: pork discarded CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed no date labels on open packages of chicken and spam. CA: ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date base...
511-6-1.04(6)(g)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed Dawn soap dispenser stored inside hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and a handwashing facility may not be used for purposes other than handwashing. COS: Dawn soap dispenser removed from hand sink (violation from most recent base inspection)
511-6-1.06(2)(o)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no EPA list G registered disinfectant for the vomit/fecal clean up procedures. CA: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (violation from most recent base inspection)
511-6-1.03(6)
9-2 - compliance with variance, specialized process and haccp plan
Inspector notes: Observed unidentifiable animal product stored in reduced oxygen packaging that was not done by the manufacturer. CA: Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. 2. Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under D...
511-6-1.04(6)(k)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no food service permit for the base. CA: Post the permit in a location in the food service establishment. (violation from the most recent base inspection)
511-6-1.02(1)(f)(1)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed Avantco warmer stored directly on floor. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6 inches (15 centimeters) above the floor. (violation from the most recent base inspection)
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single use skewers unclean to sight stored on prep table. CA: Single-service and single-use articles may not be reused and shall be discarded after use (violation from most recent base inspection)
511-6-1.05(6)(r)
43
Frequently Asked Questions
When was Hapa Kitchen (Mobile) last inspected?
The most recent health inspection at Hapa Kitchen (Mobile) on file is from May 4, 2026. The public record contains four inspections in total.
What is the most common violation at Hapa Kitchen (Mobile)?
Across the inspection record, “response procedures for vomiting & diarrheal events” has been cited three times, more than any other issue at Hapa Kitchen (Mobile).
How does Hapa Kitchen (Mobile) compare to other restaurants in Atlanta?
Hapa Kitchen (Mobile) most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Hapa Kitchen (Mobile)'s inspection record improved over time?
Results have been roughly steady. Inspections at Hapa Kitchen (Mobile) have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hapa Kitchen (Mobile) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hapa Kitchen (Mobile) inspected?
Based on the inspection history on file, Hapa Kitchen (Mobile) is inspected around two times per year on average.
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