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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HAPPI WOK in DUNEDIN currently holds an InspectFL Health Score of 44.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 68 total violations — 14 critical, 15 major, 39 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on April 28, 2026 shows 18 observation rows: 2 critical, 4 major, and 12 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HAPPI WOK has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Buildup of debris on handles of reach in freezers in storage area.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards soiled on cook line.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over prep table on cook line. Employees beverages stored next to prepped cabbage on prep table near rear exit.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to cabbage in back prep area. Operator moved phone over bag of rice.
- [36-73-4] Floor soiled/has accumulation of debris. Floor soiled with debris.
- [08B-38-4] Food stored on floor. Bags of flour stored on floor of dry storage. Operator moved flour to proper area, box of oil stored on floor of dry storage.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup of reach in freezers in dry storage.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep tables on cook line. Operator moved knife.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of handwash sink soiled in rest room.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of reach in coolers and freezers soiled with debris.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted,
- [41-07-4] Container of medicine improperly stored. Allergy medicine stored on shelf above prepped cabbage table on cook line.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in cooler next to cook line, operator moved raw beef. Raw beef over ready to eat items in walk in cooler. Operator moved beef to proper area.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line and prep area. Can opener blade soiled.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can near cook line. Operator moved trash can.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made yesterday not date marked
- [53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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