DirtyFLRestaurant Inspection Data

THE HAPPY BURGER

Based on 5 health inspections, THE HAPPY BURGER in TAMPA has earned a 2.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

4105 GUNN HWY

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13508513

Follow-up Inspection Required

3 high, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 individual 4 ounce packages of Mahi Mahi not removed from vacuum packaging before thawing out, operator discarded item. **Corrective Action Taken** Repeat Violation Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator obtained current license during inspection. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal phone on make cooler to the right of steam table,employee moved phone. Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat cheese, and potato in tall white refrigerator next to fire extinguisher and stove, operator moved item to appropriate location. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 individual 4 ounce packages of Mahi Mahi not removed from vacuum packaging before thawing out, operator discarded item. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at the mop sink , discussed with operator the importance of vacuum breakers. Warning

8/29/2025· 7mo ago

Visit ID: 10920055

Met Inspection Standards

4 high, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 pieces of raw mani-mahi thawed in reduced oxygen packaging in front line Reach in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf over dried beans and bread. Operator relocated personal drink to an approved location during time of inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Jug of water stored on kitchen floor next to small Reach in chest freezer. Operator relocated water to an approved location during time of inspection. Corrected On-Site
  • 09-01-4:High Priority - 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. Employee chopping Ready to eat cilantro with bare hands. Discussed with operator. Operator discarded cilantro during time of inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 pieces of raw mani-mahi thawed in reduced oxygen packaging in front line Reach in cooler. Employee chopping Ready to eat cilantro with bare hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked tuna 81F at 3:17pm cooked at 11:30am cooled to 68F at 3:32pm. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tuna 81F at 3:17pm cooked at 11:30am cooled to 68F at 3:32pm. Cooked plantains 91F at 3:17pm cooked at 1:30pm cooled to 65F at 3:32pm. Repeat Violation

5/9/2025· 11mo ago

Visit ID: 10736979

Met Inspection Standards

3 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked tuna on front line Reach in cooler. Employee relocated raw shell eggs during time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato ceviche 64F at 11:30am made 5/7/2025.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato ceviche 64F at 11:30am made 5/7/2025. Employee discarded.

12/6/2024· 1y 4mo ago

Visit ID: 8743061

Met Inspection Standards
  • N/A:No Violations Were Observed

11/9/2023· 2y 5mo ago

Visit ID: 8547395

Met Inspection Standards
  • N/A:No Violations Were Observed