Happy Fish Peruvian Fusion
4046 N Armenia Ave, Tampa, FL 33607 · Permanent Food Service · License 3906272
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority (2 fixed by the Oct 22 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate, 3 basic-26
- Administrative complaint on Oct 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Small reach-in cooler at cook line: raw shrimps (58°F - Cold Holding); raw calamari (62°F - Cold Holding); cooked octopus (62°F - Cold Holding); raw chicken (56°F - Cold Holding); cut toamto (62°F - Cold Holding); bean sprout (61°F - Cold Holding); cooked mussels (59°F - Cold Holding).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Small reach-in cooler at cook line: raw shrimps (58°F - Cold Holding); raw calamari (62°F - Cold Holding); cooked octopus (62°F - Cold Holding); raw chicken (56°F - Cold Holding); cut toamto (62°F - Cold Holding); bean sprout (61°F - Cold Holding); cooked mussels (59°F - Cold Holding).
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw steaks stored over cooked beef and pork in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw fish in reach-in cooler at kitchen. Operator rearranged items.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. three-compartments sink and sanitizer buckets are tested 500+ppm. Operator diluted with water, retested 200ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked ground beef, cooked pork and various cooked food not date marked in walk-in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
A sponge stored in handwash sink at wait station in kitchen.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked pork in walk-in cooler. Operator covered at time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
A soiled wet wiping cloth stored on cutting board at cook line.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
5 dead roaches on floor behind reach-in freezers in kitchen. Operator cleaned and sanitized the floor.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.