Happy China
Last inspected: Mar 9, 2026
58
Score
Inspectors have visited Happy China five times, with records going back to 2024. On Mar 9, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 22 violations earlier in the record.
The most common issue across all inspections has been “food-contact surfaces”, showing up five times.
Compared to other Madison restaurants (averaging 82), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
5
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 9, 2026
Followup
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed food stored in prep cooler not maintain at 41F or below as of required. The range temperature for the chicken where between 55F and 56F. CA; All time temperature control for safety control shall be held at 41F or below for cold holding violation. COS: All concerned food were discarded
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: A mix of detergent and chlorine was stated by employees as the method use to sanitized the dinning table. Also, employee use the same mix detergent and chlorine for wiping cloth use to clean the prep surface in main kitchen. CA: Ensure to use sanitizer to clean and sanitized the dining table and prep table. If chlorine sanitizer is used, ensure the concentration is 100ppm
511-6-1.05(6)(n)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Current inspection was not displayed
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Walk-in cooler not in good repair gasket must be replaced.
511-6-1.05(6)(q)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Prep cooler must be service due to ambient temperature from 40F to 46F and cannot maintain food 41F or below
511-6-1.05(6)(q)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: 4 compartment sink not properly labeled
511-6-1.05(3)(b)
16B - plumbing installed; proper backflow devices
Inspector notes: Handwashing sink not in good repair
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Bare concrete floor in back dry storage, prep area, and part of the kitchen
511-6-1.07(1)(a)
58
Feb 19, 2026
Routine
3 critical violations. 7 major violations. 15 minor violations.
View 25 violations
4-1A - food separated and protected
Inspector notes: Observed a big container of rice stored in one of the compartments of the 4-compartment sink. CA: Ensure foods are not in contact with uncleaned surfaces. COS: the pot of rice was removed to be placed under the sink at the prep sink.
511-6-1.04(4)(j)
4-1B - proper disposition of returned, previously served, reconditioned, and unsafe food
Inspector notes: During the inspection, a complaint was received by a customer stating that they had requested a replacement meal after observing multiple flies landing on their food, and the customer reported that the meal was returned to them without being replaced or changed. After review, it was observed that the rice had been mixed into the beef, indicating the original plate had been handled and altered rather than discarded and remade. The person in charge (PIC) stated that the employee misunderstood the customer's request. CA: The PIC was informed that food returned by a customer must be immediately discarded and must not be re- served under any circumstances. Proper food safety procedures regarding customer returns and protection from contamination were discussed. COS: The concerned foods were...
511-6-1.04(4)(x)
6-1A - proper cold holding temperatures
Inspector notes: Observed food (beef, pork) stored in a room temperature that was supposed to be maintained at 41°F or below, not held properly as required. CA: all time/temperature control for safety control for safety food shall be held at 41°F or below for cold holding. COS: All concerned foods were discarded.
511-6-1.04(6)(f)
10D - food properly labeled; original container
Inspector notes: Observed several dented cans on the shelf for cans in the back rooms. ensure to segregated or stored in a designated area (dented area) from food equipment, utensil, linen, and single-service items.
511-6-1.07(4)(c)
12D - washing fruits and vegetables
Inspector notes: observed that the vegetable sink was not properly used, and different types of utensils were stored in both compartments. Ensure the vegetable sink is used for vegetables and fruit only.
511-6-1.04(4)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed a fixed can opener with a heavy buildup of food stains. Ensure to fully clean and sanitize frequently.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed several pieces of food surface equipment, walk-in cooler door, prep top cooler, prep table, not cleaned to sight and touch with grease, food buildup as required.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: The dining tables were not sanitized with the proper method as required. CA: either used the single paper towel and spray bottle or the two buckets method with sanitizer in both buckets. First bucket to clean and the second to sanitize the dining table. PIC was informed
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: No sanitizer in the bucket used to clean and sanitize the dining table. Detergent water was being used. CA: Ensure to clean and sanitize the dining tables. If chlorine-sanitized water is used, ensure the concentration is 100ppm. PIC was informed and instructed to use the container and the two bucket Methode. The first one to clean the tables and the second to sanitize the tables.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
Inspector notes: Observed several foods (Chicken, pork, beef, noodles, fruit) not date-marked as required. PIC was informed and instructed to date-mark all TCS foods and ensure RTE foods are held no longer than 7 days.
18 - insects, rodents, and animals not present
Inspector notes: Observe several flies around the dining area.
511-6-1.07(5)(k)
4-2A - food stored covered
Inspector notes: Observed several food items stored in the walk-in cooler, prep bottom cooler, and counter not covered or fully covered or protected from contamination- beef, chicken, broccoli, and pork. CA: Ensure all food is covered or resealed properly unless it is actively cooling.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed that the oil and working container were not labeled as required. Ensure to label food (bulk/ working container) if removed from the original container.
511-6-1.04(4)(d)
12A - contamination prevented during food preparation, storage, display
Inspector notes: observed food stored in the prep top cooler with direct contact with ice.
511-6-1.04(4)(i)
12C - wiping cloths: properly used and stored
Inspector notes: Observed sanitizer cloth not stored in the sanitizer bucket, with the cloths submerged in the sanitizer. Ensure to submerge the cloth in sanitizer and change the sanitizer every 4 hours or as much as needed.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: The ice scoop is stored in the ice cooler bins with the handle touching the ice (food).
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed a drinking cup stacked wet in the front service area. Ensure they are fully air-dried before stacking them.
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Single service fork not inverted or protected next to the cooked rice.
511-6-1.05(10)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: The ice cooler at the front service shall be replaced with food-grade cleanable equipment, as it is observed with heavy stains.
511-6-1.5
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: the 4comparment sink was not properly used, and a pot of food was observed stored in one of the sink compartments.
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: The 4-compartment sink is not properly labeled. No signage
511-6-1.05(3)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Vent hood with an accumulation of excessive grease
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Heavy grease on the fryer and around the cooking equipment.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Bare concrete floor in the back dry storage/prep area and part of the kitchen.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Excessive grease buildup under the working area, wall, and selling also buildup of grease stained throughout the kitchen.
511-6-1.07(5)(a)
15
Mar 25, 2025
Routine
4 major violations. 16 minor violations. 1 corrected on site.
View 20 violations
11D - thermometers provided and accurate
Inspector notes: No food probe thermometer in the facility.
511-6-1.05(3)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed Teflon with scratch and heavy buildup of burn food debris. they shall replace since they are not in good repair.
511-6-1.05(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black and pink mold-like substance on the drip plate of the ice machine and on the top and inside the ice cooler at the front service. CA: ensure all surfaces are cleaned and sanitized frequently to prevent the buildup of moldlike substance.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed a fixed and manual can opener with a heavy buildup of stains. Ensure they are fully cleaned and stained frequently.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed strainer, pans, and Teflon not free from grease and buildup of food debris.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Vent hood with accumulation of excessive grease
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Bare concrete floor in back dry storage/prep area and part of kitchen.
511-6-1.07(1)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: The 3-compartment sink was not properly used, observed a bucket of dirty lines was stored in one of the compartments.
511-6-1.05(3)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: 3-compartment sink not properly labeled. No signage.
511-6-1.05(3)(b)
4-2A - food stored covered
Inspector notes: Observe several food items stored in the walk-in cooler that are not covered or fully covered—beef, chicken, pork. Corrective action(CA): Ensure that food is covered or resealed properly unless it is actively cooling.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed pork stored at room temperature for cooling. CA: Ensure to use the approved method, such as shallow pans, ice bath, and loosely cover the container. Do not pour fresh water. The person in change was informed and instructed to use a shallow pan and store it in the walk-in cooler for rapid cooling.
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed several food items- shrimps_ stored with direct contact with ice.
511-6-1.04(4)(i)
14A - in-use utensils: properly stored
Inspector notes: Scoop with no handle stored in the bulk of sugar in the back storage.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Silver spoons and forks and plate not coved or inverted at main kitchen
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Rice single service boxes were not covered or inverted or protected from contamination on the single service table in the main kitchen.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Non smooth and cleanable cutting board. The cutting board shall be replaced.
511-6-1.05(1)(i)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: The ice cooler at the front service shall be replaced by food service equipment, commercial grade.
511-6-1.5
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: The cutting board was heavily marked, stained. They shall be replaced since they are not in good repair.
511-6-1.05(6)(q)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Strainer not in good repaired. It was replaced during the inspection.
511-6-1.05(6)(q)
17C - physical facilities installed, maintained, and clean
Inspector notes: Excessive grease buildup under the workstation, walls, and ceilings. Also, heavily grease stained throughout the kitchen.
511-6-1.07(5)(a)
30
May 28, 2024
Followup
1 major violation. 7 minor violations.
View 8 violations
1-2B - certified food protection manager
Inspector notes: Certified food safety manager certification was not posted and expired (2/2024). Corrective action (CA): The person in charge was informed that food facility is required to have a valid CSFM certification posted in public view. Also, the facility shall have a valid certification within ninety days of the expiration date. they must enroll, pass, and obtain a new certification and notify the health department.
511-6-1.03(3)(c)
10D - food properly labeled; original container
Inspector notes: Observed multiple dented cans on the cans shelf. all damaged or recalled foods held for return shall be segregated and stored in a designated area.
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed a box of food on the floor of the Walk-in freezer. Food shall be stored 6 inches off the floor.
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: The last inspection report was not displayed
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Heavy buildup of ice in the walking freezer
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Vent hood has accumulated excessive grease.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Bare concrete floor in back dry storage/prep area and part of kitchen.
511-6-1.07(1)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Excessive grease buildup under the station. walls, celling heavily stained.
511-6-1.07(5)(a)
64
May 7, 2024
Routine
2 critical violations. 2 major violations. 6 minor violations. 1 corrected on site.
View 10 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed foods (beef, chicken) in the walk-in cooler with the temperature above 41°F. Observed food in the make table (shrimp, Chicken, beef) not held at 41°F or below. CA: Time/temperature control for safety (TCS) foods shall be held at 41°F or below for cold holding. COS: The affected foods were discarded.
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed Prepacked meat (beef) with "use by" date April 28 not discarded after 7 days. Corrective Action: Food shall be discarded if exceeds 7 days. Corrected on-site: foods (prepacked meat beef) were discarded.
511-6-1.04(6)(h)
6-2 - proper date marking and disposition
Inspector notes: Observed cooked rice containers, lettuce, and washed vegetables not labeled and the date marked with the date they were prep or the date they must be discarded. CA: Ready-to-eat (RTE) TCS foods shall be the date marked with the discard date when held longer than 24 hours.
511-6-1.04(6)(g)
10D - food properly labeled; original container
Inspector notes: Observed multiple dented cans on the cans shelf. all damaged or recalled foods held for return shall be segregated and stored in a designated area.
511-6-1.07(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink without hot water. Corrected action (CA): The hand washing sink shall be equipped to provide a flow of water at least 100°F (38°C) throughout the faucet.
511-6-1.07(3)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed a box of food on the floor of the Walk-in freezer. Containers of soy sauce were stored on the floor of the main kitchen. Food shall be stored 6 inches off the floor.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Walk-in- cooler on and make table ambient were 48°F and unable to hold foods at 41°H or below. They must be serviced and the person in charge was informed to call the health department when they are.
15C - nonfood-contact surfaces clean
Inspector notes: Vent hood has accumulated excessive grease.
17C - physical facilities installed, maintained, and clean
Inspector notes: Bare concrete floor in back dry storage/prep area and part of kitchen.
511-6-1.07(1)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Excessive grease buildup under the station. Walls heavily stained.
511-6-1.07(5)(a)
45
Frequently Asked Questions
When was Happy China last inspected?
The most recent health inspection at Happy China on file is from Mar 9, 2026. The public record contains five inspections in total.
What is the most common violation at Happy China?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Happy China.
How does Happy China compare to other restaurants in Madison?
Happy China most recently scored 58 out of 100, which is lower than the Madison average of 82.
Has Happy China's inspection record improved over time?
Yes. Recent inspections at Happy China have averaged around eight violations per visit, down from roughly 22 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Happy China means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Happy China inspected?
Based on the inspection history on file, Happy China is inspected around three times per year on average.
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