HAPPY FISH PERUVIAN FUSION

Name: HAPPY FISH PERUVIAN FUSION
Address: 4046 N ARMENIA AVE, TAMPA, FL, 33607, US
Rating: 65.1

4046 N ARMENIA AVE, TAMPA, FL 33607

License #3906272

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

HAPPY FISH PERUVIAN FUSION in TAMPA currently holds an InspectFL Health Score of 65.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 17 total violations — 8 critical, 4 major, 5 minor.

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 April 14, 2026 shows 12 observation rows: 6 critical, 3 major, and 3 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.

Location + actions

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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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked white rice and rotisserie chicken in walk-in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 employees working at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled water container in handwash sink at wait station.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored on shelf over food items in walk-in cooler. Operator removed drink.
[41-07-4] Container of medicine improperly stored. A bottle of pain killers stored in an unused microwave over prep tables in kitchen. Operator removed medicine.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Operator remade sanitizer, tested 100ppm.
[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.
[14-31-5] Nonfood-grade bags used in direct contact with food. Rotisserie chicken stored in grocery bags stored in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door sandwich prep cooler at cook line Cold Holding: raw shrimp 61 F, raw calamari 63 F, mussels 61 F, raw beef 63 F. Operator states that all food items was stored in walk-in cooler over night and just placed in the reach-in cooler around 11am. Operator moved items to reach-in freezer for rapid cool. Re temped: raw shrimp 40 F, raw calamari 42 F, mussels 36 F, raw beef 43 F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish and raw squid in large reach-in cooler in kitchen.
[22-20-5] Accumulation of pink/green mold-like slimy substance in the interior of the ice machine.

Community reaction

What do locals think?

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Community pulse