HAPPY WINE

Name: HAPPY WINE
Address: 5792 SW 8 STREET, WEST MIAMI, FL, 33144, US
Rating: 22.6

5792 SW 8 STREET, WEST MIAMI, FL 33144

License #2330751

🍺 Bar/Pub ℹ️

22.6 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HAPPY WINE in WEST MIAMI currently holds an InspectFL Health Score of 22.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 81 total violations — 15 critical, 26 major, 40 minor.

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The latest inspection on May 13, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

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Inspector notes

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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
[14-05-4] Cardboard used to line food-contact shelves. Observed under prep table where bread and evaporated milk are stored.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table next to slicer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in freezer under prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall above reach in coolers.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above potatoes and tostones in reach in next to dish rack.
[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. Observed no form or kit; inspector provided via email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed potatoes being drained in kitchen hand sink. Operator had potatoes removed.
[31B-03-4] No soap provided at handwash sink. Observed no paper at hand sink. Operator replaced during inspection.

Disposition: Met Inspection Standards
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
[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. Observed no form or kit; inspector provided via email.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[14-05-4] Cardboard used to line food-contact shelves. Observed under prep table where bread and evaporated milk are stored.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in freezer under prep table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table next to slicer.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall above reach in coolers.
[31B-03-4] No soap provided at handwash sink. Observed no paper at hand sink. Operator replaced during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed potatoes being drained in kitchen hand sink. Operator had potatoes removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above potatoes and tostones in reach in next to dish rack.
[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. Observed conducting reduced oxygen packaging,

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. During the inspection employee removed items.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 87F .
[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. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked pork belly, stored in reach in cooler located at cooking line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). During the inspection operator set up Triple Sink (Chlorine 100ppm).
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish and , raw salmon stored in reduced oxygen packaging, packaged onsite.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, selling food, and beverages to customers with an expired license.
[03G-52-1] Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over produce in 2 doors reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef steaks in one door reach in cooler. During the inspection employee removed items and placed them correctly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish , raw salmon stored in reduced oxygen packaging, packaged onsite. Discussed and coached operator and provided information. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 1 aluminum bowl stored in hand sink, located at cooking line. During the inspection employee removed item.
[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. Observed conducting reduced oxygen packaging,

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used as liner under prep table at kitchen entrance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not inverted at dish rack above three sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cutting board cup of coffee.
[08B-38-4] Food stored on floor. Observed case of produce on floor at time of inspection. Cook removed from floor during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no form, inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air vents of ice machine in lobby soiled with dust. Observed soiled gaskets of reach in cooler and ice machine in lobby.
[25-32-4] Reuse of single-service or single-use articles.observed mayo jar used for rice.
[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. Observed old label on food that is ROP, cook removed label and corrected date.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside bucket not in use.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink located outside of restaurant.
[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. Observed no form or kit on site, inspector provided via email.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed daily special tuna tartare with no label indicating it is raw.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no training or form filled out for Lucas, 2-3 years working.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on dry dish rack.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Lucas, 2-3 years.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on rack no label at warewash area and bar. Employee labeled bottles during inspection.