HAPPY GARDEN CAFE

Name: HAPPY GARDEN CAFE
Address: 109 S 2 ST, FORT PIERCE, FL, 34950, US
Rating: 68

109 S 2 ST, FORT PIERCE, FL 34950

License #6605260

☕ Café/Breakfast ℹ️

68 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 19 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HAPPY GARDEN CAFE in FORT PIERCE currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 32 total violations — 6 critical, 11 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 2, 2024

The latest inspection on June 25, 2026 shows 19 observation rows: 6 critical, 4 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

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

F record

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*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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In rice. Removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen area prepping.
[08B-38-4] Food stored on floor. Bulk oil in storage room.
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 80F. Education provided. Operator corrected.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator has Sous vide chicken. Found in make table cooler not dated when taken out of freezer to thaw. Education provided and operator dated with yesterdays date.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw frozen Chicken thawing on top of 3 compartment sink. Education provided and operator corrected with cool running water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Education provided.
[35A-02-7] 2 Live, small flying insects found in kitchen. Informed Operator to remove.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dressing in one of the white refrigerators. Manager corrected after education.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef in small make table cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Alfredo sauce dated 6/2/26. Operator thinks it was pulled from freezer but not able to determine
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For white rice at front counter. Advised operator to add time stamp
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked white rice 129-136F hot holding in rice cooker at front counter. Not all parts are at/reaching 135F. Advised to place on time plan. Operator placed on time.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened 2 days per Manager. Manager placed dates on half and half and milk.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 present. Manager came during inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Alfredo dated 6/2/26 found in make table cooler. Education provided.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Found in kitchen under hood system in between 2 tables. Education provided and employee removed outside of establishment.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink.
[24-14-4] Clean utensils stored between equipment and wall. Knife between prep tables
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employees preparing food only have ponytail.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chicken is cooked sous vide in ROP, cool, then freeze, then pull from freezer a day prior to use.
[11-27-4] 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. Provided to operator
[31A-09-4] Handwash sink not accessible for employee use at all times. Tray on top of hand sink next to ice machine. With rice cooker, employee removed items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee washing utensils in hand sink front counter
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager ran out to get groceries. Operator showed up during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground cooked chicken not date marked