HAPPY WINE

Name: HAPPY WINE
Address: 5792 SW 8 STREET, WEST MIAMI, FL, 33144, US
Rating: 18

5792 SW 8 STREET, WEST MIAMI, FL 33144

License #2330751

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

18 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

HAPPY WINE in WEST MIAMI currently holds an InspectFL Health Score of 18 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, DBPR recorded 43 total findings; InspectFL has detailed violation rows for 42 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 May 13, 2026 shows 13 observation rows: 2 critical, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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: Call Back - Complied
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall above reach in coolers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in freezer under prep table.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
[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.
[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
[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.
[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.
[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).
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 87F .
[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.
[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.
[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,
[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.
[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.
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. During the inspection employee removed items.
[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.
[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.
[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.

Community reaction

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Community pulse