HAPPY BUFFET

Name: HAPPY BUFFET
Address: 1533 W 49 ST, HIALEAH, FL, 33012-2924, US
Rating: 0

1533 W 49 ST, HIALEAH, FL 33012-2924

License #2330417

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 28, 2026 · 21 findings · 7 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HAPPY BUFFET in HIALEAH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 103 total violations — 30 critical, 13 major, 60 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 28, 2026 shows 21 observation rows: 7 critical, 2 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

103

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

HAPPY BUFFET has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance at sushi station.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container, operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed food debris accumulated on walk in cooler handle.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed .personal food next to establishment food on standing unit at sushi station. Operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer across walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under cutting board at sushi station, operator removed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed on 3 of 4 #standing units across wok line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with food debris and black mold like substance gaskets in all units at kitchen area. Observed soiled with grease and food debris food carts at walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled standing units interior and shelves.across wok line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in all standing units across wok line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-35-5] Food preparation sink has soil/old food residue.
[22-12-5] Metal stem-type thermometer soiled.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed flour stored on black nonfood grade containers at dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above cooked noodles in standing unit across wok line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked crispy chicken (51F - Cold Holding); cooked pork (51F - Cold Holding); potatoes salad (49F - Cold Holding); cooked noodles (49F - Cold Holding) in standing unit across wok line, as per operator from last night. Operator segregated and discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oil garlic (48F - Cold Holding) at sushi station, as per operator less than 30 minutes. Operator moved to reach in cooler. Observed cooked crispy chicken (51F - Cold Holding); cooked pork (51F - Cold Holding); potatoes salad (49F - Cold Holding); cooked noodles (49F - Cold Holding) in standing unit across wok line, as per operator from last night. Operator segregated and discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (127F - Hot Holding); chicken thighs (127F - Hot Holding); bourbon chicken (127F - Hot Holding) at buffet, as per operator less than 1 hour, operator proceeded to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also observed soiled sugar scoop inside sugar container, operator moved scoop and can opener dishwashing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork , chicken,rice and noodles prepared onsite and held more than 24 hours not properly date marked on standing unit across wok line. Also observed cooked chicken,pork and rice containers prepared onsite and held more than 24 hours not properly date marked at walk in cooler.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed inside reach in cooler for pizza.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area and kitchen soiled ceiling tiles.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cleaning sponges at kitchen grooved white cutting board, operator discarded and replaced cutting board.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a big wrist watch while cooking. Employee removed wrist watch.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Observed grease on ground grease receptacle on parking area rear of restaurant.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside container, operator stored scoop with handle upwards.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a metal container water at 85F. Operator discarded water and stored utensils on top of flat grill, water at 140 F.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in coolers at kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken container inside walk in cooler stored over sacks with potatoes. Operator moved potatoes away from raw chicken on a pallet six inches above the floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed carton of shell eggs stored above soy and sweet and sour sauce inside reach in cooler. Operator placed shell eggs on shelf under sauces containers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seafood salad according to manager placed last night inside reach in cooler seafood salad (51F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood salad according to manager placed last night inside reach in cooler seafood salad (51F - Cold Holding),hibachi area placed 30 minutes prior cut ham (49F - Cold Holding), operator added ice to cut ham Salad was discarded. seafood salad (51F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed grinder mixer under prep table across from walk in cooler soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaning sponges inside hand washing sink, also sink used as dump sink.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of table next to rice warmer at kitchen. Manager discarded employee beverage.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed at dipper well at ice cream station handle missing.
[08B-38-4] Food stored on floor. Observed inside walk in cooler, boxes with raw chicken gizzards on the floor and plant food stored on the floor at walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar scoop handle touching the sugar inside bin at kitchen. Manager stored scoop with handle upwards.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside walk in cooler cooked chicken stored under raw fish and raw chicken. Employee arranged food properly, raw chicken bottom shelf, raw fish above raw chicken and cooked chicken on top shelf above raw animal foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed front of hibachi station bean sprouts (48F - Cold Holding). According to to employee placed 30 minutes ago, Employee placed an ice bag under bean sprouts for rapid chill. 10 minutes after, bean sprouts (40F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned can opener at time of inspection.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser broken at men bathroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing chlorine sanitizer at ware washing area not labeled. Manager labeled spray bottle.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and walk in freezer handles soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed between kitchen and walk in coolers ceiling soiled.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed at dipper well at ice cream station.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at kitchen area and dishwashing area.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed ice cream scoop inside dipper well at ice cream station at buffet area.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no container to catch grease at hoods kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under prep table soiled. Observed fans at walk in cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not stored in sanitizing solution at preparation area sushi station.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator prepared a bucket with water and sanitizing solution Sanitizer Bucket (Chlorine 100ppm).
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade plastic containers used to stored pork belly and raw fish at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above onions at walk in cooler. Operator moved the shrimp to another shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at kitchen, cooked pork (55F - Cold Holding); cooked chicken (51F - Cold Holding); according to manager placed 90 minutes prior, employee put food items inside reach in freezer for rapid chill. Observed bean sprouts (45F - Cold Holding)at hibachi station. Operator put ice on bean sprouts container for rapid chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at drink station area used as a dump sink.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard inside reach in cooler used to store cheese pizzas. Employee removed card boards.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed on dipper well next to ice cream freezer.
[36-22-4] Floor area(s) covered with standing water. Observed at storage and ware washing areas standing water on the floor.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in front of walk in cooler and freezer missing tiles.
[08B-38-4] Food stored on floor. Observed soy sauce buckets and box wit melons stored on the floor inside walk in cooler. Employee stored food buckets and box with melons six inches above the floor.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted inside reach in coolers at kitchen area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking faucet at utility sink at Sushi preparation area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet Mops on the floor, Employee stored the mops properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed towels on top of counters and prep areas.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2023
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed salmon and raw tuna containers stored above cooked broccoli container at reach in cooler. Employee stored raw items on bottom shelf under ready to eat food and vegetables.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on hibachi station cooked noodles (49F - Cold Holding); bean sprouts (49F - Cold Holding); according to manager placed on table 45 minutes ago. Employee took items and placed them in walk in cooler for rapid chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed meta sponge inside hand wash sink. Employee removed metal sponge from in hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside reach in cooler containers with cooked pork, cooked chicken , cut ham and breaded fried chicken, according to cook from the day before around 11:00 am, no date labeled.