Restaurant · Chicago, IL

Happiness Restaurant

Name: Happiness Restaurant
Address: 3313 S Halsted St, Chicago, IL

3313 S Halsted St

Last inspected Jul 17, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Canvass

Jul 17, 2025

Pass

6 recorded violations

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

INTERIOR OF THE ICE MACHINE WITH A PINKISH AND BLACK BUILD UP ON THE WHITE PANEL. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

DAMP WIPING CLOTHS NOT PROPERLY STORED WHENN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

ICE SCOOP HANGING ON AN UNCLEAN WALL. INSTRUCTED TO WASH, RINSE, SANITIZE AND STORE ICE SCOOP IN A CLEAN BIN/CONTAINER OR IN THE ICE WITH THE HANDLE UP. MAINTAIN SAME.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

CAN OPENER IN THE FOOD PREP AREA WITH FOOD AND RUST. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

STORAGE RACKS INSIDE THE REACH/WALK IN COOLER WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN RACKS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

FLOORS IN THE CORNERS, UNDER/AROUND THE HEAVY EQUIPMENT, STORAGE RACKS AND SINKS WITH A THICK BUILD UP OF FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. -WALLS AND CEILING WITH FOOD AND DIRT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Jul 17, 2025 · Original Source

Complaint Re-Inspection

Apr 25, 2024

Pass w/ Conditions

2 recorded violations

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS LOCATED BY THE WOK STATION AND WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL SPICE CONTAINERS.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 61Other

Official wording

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

Inspector’s notes

8-304.11(A) OBSERVED MOST RECENT INSPECTION REPORT SUMMARY (DATED 4/16/24) NOT POSTED FOR THE PUBLIC'S VIEW. AT THE TIME OF THE RE-INSPECTION, THE MOST RECENT SUMMARY WAS BEING STORED UNDER THE CUSTOMER COUNTER AND NOT IN THE PUBLIC'S VIEW. INSTRUCTED MOST RECENT INSPECTION REPORT SUMMARY MUST BE POSTED FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Chicago Department of Public Health, Apr 25, 2024 · Original Source

Complaint

Apr 16, 2024

Fail

8 recorded violations

notedCode 20Food temperature

Official wording

PROPER COOLING TIME AND TEMPERATURE

Inspector’s notes

3-501.14 OBSERVED THE FACILITY INADEQUATELY COOLING TCS FOODS SUCH AS COOKED WHITE RICE AND COOKED SHRIMP IN THE FOOD PREP AREA AT ROOM TEMPERATURE AND WITHOUT PROPER COOLING METHODS SUCH AS AN ICE BATH. AT THE TIME OF THE INSPECTION, ABOUT 7 LBS OF COOKED WHITE RICE WAS AT 57F, AND ABOUT 10 LBS OF COOKED BREADED SHRIMP WAS AT 76F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS USE ADEQUATE COOLING METHODS TO COOL ALL TCS FOODS PROPERLY. THE MANAGER DISCARDED THE PRODUCT DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 21Food temperature

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES FOR A VARIETY OF TCS FOODS IN THE FOOD PREP AREA; OBSERVED ABOUT 20 LBS OF COOKED BEEF AT 64F, ABOUT 20 LBS OF COOKED CHICKEN AT 78F, AND ABOUT 10 LBS OF COOKED EGG ROLLS AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN AN ADEQUATE HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED IN CONSOLIDATION WITH VIOLATION #20 7-38-005.

In plain English

More about food kept at an unsafe temperature

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

4-502.13 OBSERVED CARDBOARD BEING REUSED AS A FLOOR AND SHELF LINER IN THE FOOD PREP AREA. INSTRUCTED NOT TO REUSE CARDBOARD. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

4-601.11(C) OBSERVED ACCUMULATED FOOD SPILLS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS, PREP TABLES, BULK CONTAINERS, CRATES, AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE REAR TOILET ROOM AND THE CUSTOMER DINING AREA TOILET ROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES FOR ALL TOILET ROOMS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-501.12 OBSERVED FOOD SPILLS ON WALLS IN PREP AREAS, FOOD SPILLS, GREASE BUILDUP, AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS LOCATED BY THE WOK STATION AND WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL SPICE CONTAINERS.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 54Facility maintenance

Official wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s notes

5-501.15 OBSERVED ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER AND ON THE GROUND AROUND THE GREASE DUMPSTER. INSTRUCTED TO REMOVE GREASE ON THE OUTSIDE DUMPSTER LID AND GROUND AREA. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Apr 16, 2024 · Original Source