1 Sutter Avenue
Brooklyn, NY 11212
(718) 363-0749
Current Inspection Grade: A
At A Glance
Happy House has an average score of 14 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Happy House consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
02/22/2023 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09/26/2022 | Cycle Inspection / Reopening Inspection | Score: 11 | C
- (Critical) Live roaches in facility's food or non-food area.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09/21/2022 | Cycle Inspection / Re-inspection | Score: N/A | CLOSED
- (Critical) Live roaches in facility's food or non-food area.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04/26/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
- (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
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