HAPPY WOK CHINESE RESTAURANT

Name: HAPPY WOK CHINESE RESTAURANT
Address: 1615 N SR 7, LAUDERHILL, FL, 33313, US
Rating: 0.4

1615 N SR 7, LAUDERHILL, FL 33313

License #1615876

🥡 Chinese ℹ️

0.4 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 4 findings · 1 critical

Complaint Full

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Quick take

HAPPY WOK CHINESE RESTAURANT in LAUDERHILL currently holds an InspectFL Health Score of 0.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 127 total violations — 35 critical, 30 major, 62 minor.

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The latest inspection on September 11, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

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Inspection coverage

100%

Inspector notes

127

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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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In dishwashing area, shrimp defrosting in standing water. Operator moved shrimp to sink under running water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored above ready to eat washed vegetables. Operator moved chicken to bottom shelf,
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, standing water with rice spoon in between use. Operator removed water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In dishwashing area, clean cutting boards have accumulated of mold like substance.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed opposite cook line , card board lining shelf with food condiments soiled with food debris/ grease.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing tiles in the back area of kitchen.
[08B-38-4] Food stored on floor. Observed container of crispy noodles stored on floor. Operator elevated during the inspection.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster . Operator posted poster during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Lower flip top at cook line interior is soiled with food debris. 2. Hood filters soiled with grease.
[08B-12-5] Stored food not covered. Observed in walk in cooler , cooked shrimp , cut cabbage , cut carrots , cut broccoli stored uncovered . Operator covered during the inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout establishment soiled with grease and food debris.
[12A-20-4] Employee washed hands with no soap. Observed employee using his phone then washed his hands without using soap . Advised operator to properly wash hands with soap. Operator properly washed his hands using soap.
[28-26-5] Sewage/wastewater backing up through floor drains. Observed when handwashing sink at entrance to kitchen is turned on for approximately more than 20 seconds, clear water is backing up from the drain under the triple sink in kitchen . All other faucets were turned on and no back up is occurring . This only happens when the hand wash sink at entrance to kitchen is turned on . This area can be blocked off. There is another hand wash sink in kitchen that can be utilized. Operator blocked off area during the inspection until repaired.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with poster . Operator posted poster during inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in triple sink. Advised operator that hand washing is only done at the hand washing 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. Provided operator with poster . Operator posted poster during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink as evidenced by bucket and food debris in sink . Operator removed bucket and cleaned sink during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Aizhu liu - manager
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 10-15-2024 yong ferry Chen
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to triple sink unable to dispense.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[12B-01-4] Employee eating while preparing food. At cook line, employee observed eating while preparing food.
[08B-38-4] Food stored on floor. At kitchen, buckets of sauces stored on floor.
[29-08-4] Plumbing system in disrepair. Hand wash sink at front of kitchen in disrepair.
[14-55-4] Uncleanable knife block in use to store knives. At kitchen, knife block in use.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris throughout kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then proceeded to touch single service items without washing hands and changing gloves. Advised operator of proper hand washing.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating food while preparing food, then proceeded to touch single service item without washing hands. Advised operator of proper hand washing.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food prep tables not sanitized properly after coming in contact with TCS foods. Advised operator of proper procedure for sanitizing food contact surfaces.
[14-31-5] Nonfood-grade bags used in direct contact with food. At kitchen deep chest freezer, chicken stored in direct contact with Thank you bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen cookline low boy, raw shell eggs stored over cut onions. At walk in cooler, Shell eggs stored over cut washed vegetables Advised operator of proper storage. Operator corrected.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, fried rice (66F - Hot Holding), operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of burn gel stored over prep table. Operator removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked chicken, cooked pork, cooked egg rolls per operator prepared the previous day and held over 24 hours without proper date marking. Advised operator of proper date marking.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on meat tumbling equipment door.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. -Observed containers with cooking oils and sauce stored on dry storage floor.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup on Amana freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup in amana freezer.
[08B-12-5] Stored food not covered. -Observed uncovered containers with cut vegetables and sauce stored in walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at hand sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over cut vegetables and sauces in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease and old food residue buildup on walls throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee touch cooked chicken wings with bare hands. Advise operator to used utensils or wear gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over open container with cut vegetables in walk 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 in walk in cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw shrimp in chest freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 98F in kitchen. Per operator, chicken cooked 1 hour prior to the inspection. Advise operator to reheat chicken to 165F.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Observed handwashing sink at prep station used to stored container with raw meat.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marked on cooked pork in walk in cooler that had removed from freezer 2 days ago.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl other container with no handle used to dispense sugar Observed bowl other container with no handle used to dispense diced onions in walk-in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 88F at rice cooker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of amana reach in freezer surface soiled with grease, food debris, dirt, slime or dust. Gasket on amana reach in freezer Gasket and front top of Frigidaire reach in freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed amana reach in freezer interior/shelves have accumulation of soil residues
[25-32-4] Reuse of single-service or single-use articles. Observed in reach in freezer chest chicken stored in a members mark long grain rice bag. Observed egg rolls and breaded shrimp stored in readi ice bags
[08B-12-5] Stored food not covered. Observed quarter chicken and beef kababs not covered in reach in freezer chest. Observed in walk-in cooler sliced onion,snow peas,carrots o diced onions,shredded cabbage
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken wings out at room temperature sitting in standing water
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of mushrooms over shredded cabbage and carrots in walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen below hand washing sink by three compartment sink.behind rice cooker
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face then engaged in preparing to go orders.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line. See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg drop soup (118F - cooling)@ 3:30 cooling since 2:45 rechecked 108F @4:00 At current rate of cooling food will not reach 70F within 2 hours.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Observed paper towel dispenser jammed located by three compartment sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front counter hand washing sink hot water turned off

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed plastic container of soy sauce on floor in back kitchen Observed plastic container of frying oil stored on floor next to freezer chests
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Exterior of coolers and chest freezer soiled. Gaskets on freezer chest soiled.
[25-32-4] Reuse of single-service or single-use articles. Observed breaded shrimp stored in a get readi ice bags
[08B-12-5] Stored food not covered. Observed cut zucchini and cabbage cut celery not covered in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp defrosting in a bus pan of standing water Observed frozen halves of chicken thawing in a container at room temperature.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.on cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line.
[41-07-4] Container of medicine improperly stored. Observed burn medicine on make table shelf
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over celery and raw shrimp over onions and celery in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked broccoli in make table. Observed in walk-in cooler Observed wontons over plastic covered raw chicken in walk-in cooler. Observed wontons over plastic covered raw shrimp in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (100F - Hot Holding) at fry station under no temperature control per operator less than 1 hour not portioned or prep today. Operator moved to walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board below prep station soiled with food debris, mold-like substance or slime.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic bucket stored in hand washing sink by three compartment sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.in kitchen Observed no paper towels jammed at hand washing sink next to three compartment sink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed pork ,chicken ,ham frozen 2 days ago and thawed today with no date mark.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in refrigerator Shelving throughout soiled. Exterior of coolers and chest freezer soiled. Gaskets at coolers soiled. Hood filters soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen door and screen door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed plastic containers of soy sauce on floor next to rice cooker. Chicken , shrimp and soy sauce on floor at walk-in cooler.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper over oil container in dry storage room.
[25-32-4] Reuse of single-service or single-use articles. Reuse of lomain bags to store chicken shrimp egg rolls. Observed reuse of French fry bags to store breaded shrimp in freezer chest.
[08B-12-5] Stored food not covered. Observed cut zucchini cut onions cooked shrimp cut cabbage in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water and Krab thawing at room temperature at room temperature.
[41-07-4] Container of medicine improperly stored. Observed day quil and burn medicine on make table at cookline.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face then returned to prepping food without washing hands first. Cook touched nose then returned to prepping food without washing hands first.
[12A-20-4] Employee washed hands with no soap. Observed employee washing hands with no soap and then preparing food.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs over cooked chicken in make table.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp not in commercial packaging over French fries in freezer chest. Observed a container raw chicken not commercially packaged over scallops in reach in freezer chest.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rte pork I walk in cooler. Observed raw chicken over buckets of soy sauce in walk in cooler. Observed wonton stored directly on top of plastic covered raw chicken at chest freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (79F - Hot Holding) at cookline under no temperature control. Per operator held less than 2 hours. Foods not prepped or portioned today. Operator placed on time is a public health control.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink then prepped chicken.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed egg drop soup 135F @ 2:45pm cooling since 2:45pm rechecked @ 3:45pm 110F. At current rate of cooling food will not reach 70F within 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board Food-contact surface soiled with food debris, mold-like substance or slime
[31A-11-4] Handwash sink used for purposes other than handwashing. Electrical extension cord hanging on hand washing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink at cookline. Observed no paper towels in hand washing sink at employee bathroom.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed pork ,chicken ,ham and egg rolls frozen 2 days ago and thawed today with no date mark.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.