Fast Food RestaurantBurger JointChicken RestaurantBreakfast RestaurantTake Out RestaurantAmerican Restaurant
Since 1950, Whataburger has proudly served a bigger, better burger. It all started when a young entrepreneur named Harmon Dobson had a bold idea: to serve a burger so big that it took two hands to hold, and so good that after a single bite customers couldn't help but exclaim, “What a burger!” He named his humble burger stand in Corpus Christi, Texas, “Whataburger.” Over six decades later, we're still family owned and operated. Each and every Whataburger® is still made to order. We still use 100% pure beef and serve it on a big, toasted five-inch bun. And now, as we proudly serve burgers, chicken, salads and breakfast at more than 800 Whataburger locations across the country, that first burger stand is still close to our hearts.
Feedback on staff friendliness and helpfulness was generally positive, with several customers praising individual employees for their excellent service.
Food Quality
Most customers enjoyed the food, highlighting the burgers and fries, though there were complaints about cold or incorrect orders.
Cleanliness
Many reviews noted the cleanliness of the restaurant, contributing to a positive dining experience.
Wait Times
Several customers expressed frustration with long wait times, particularly in the drive-thru, impacting their overall satisfaction.
Order Accuracy
There were multiple reports of incorrect orders and missing items, indicating a need for improvement in order accuracy.
SM
Steven Magallanes
3 days ago
5.0
The neon glow of the Tucson Marketplace terminal hummed against the desert night, a stark contrast to the silence of the orbital lift I’d just vacated. My internal HUD flickered, recalibrating to the heavy, oxygen-rich atmosphere of Earth. Hunger—the primal, gnawing kind that only a three-month stint on a Ganymede freighter can cultivate—vibrated through my skeletal frame. I didn’t need a scan to know where I was headed. The coordinates were etched into the local mesh: 921 E Tucson Marketplace Blvd.
Stepping through the automated pressurized sliders of Whataburger, I was immediately hit by the olfactory symphony of searing lipid-chains and toasted brioche. This wasn’t just a refueling station; it was a sanctuary of high-density caloric engineering. The atmosphere was thick with the scent of "Fancy Ketchup"—a chemical compound I’m convinced is the only thing holding the fabric of the multiverse together.
The Tactical Approach
The interface at the counter was streamlined, though I bypassed the digital queue, preferring the kinetic interaction with the staff. Despite the "Know before you go" warnings about wait times, the crew moved with the synchronized precision of a Tier-1 boarding party. I secured a Triple Meat, Triple Cheese stack—a structural marvel of bovine protein that threatened to defy the local gravity constant of 9.8 \, \text{m/s}^2.
> Field Note: The rumors of a "restroom code" were true, a necessary security protocol for such a high-traffic hub. It felt like inputting launch codes for a tactical strike, adding a layer of grit to the suburban sprawl.
>
The Sensory Engagement
As I engaged with the burger, the first bite initiated a cascade of neuro-chemical rewards. The sear on the patties provided a Maillard reaction so perfect it felt like a deliberate terraforming project on my palate. Each layer was a geological strata of flavor:
* The Crust: A crisp, carbon-locked exterior.
* The Melt: A viscous, golden lipid-layer that bonded the protein structures.
* The Crunch: Fresh hydroponic greens providing a necessary structural contrast.
The "long wait" the reviewers complained about? A mere temporal distortion. In the time it took to synchronize my suit’s chronometer, the tray was before me. It seems the locals lack the patience for true craftsmanship. In a galaxy of synthetic nutrient pastes and rehydrated algae, this Whataburger is a defiant monument to Circa-1950 culinary tradition.
The Verdict
The facility is open 24 hours, a beacon for weary travelers drifting through the Arizona sector at 0300 hours. The service was impeccable, the environment was sterile yet welcoming, and the caloric density was exactly what my scorched DNA required. If you find yourself grounded in the Tucson quadrant, do not bypass this node. It is a five-star refueling experience that reminds us why we fight for this planet in the first place.
Log End.
SJ
Sally Johnson
Feb 6, 2026
1.0
We went in the building got to the bathroom combination. Low and behold no soap in the soap dispenser. Same bathroom the employees use.Told the cashier and she took her sweet time to get the soap.The manager Camel out to take our food order.I informed his and it was no big deal that the staff could be spreading ecoli to the customers.I told him that they could be shut down imediatley.He would not share his bosses number or give outi any imformation. So I would never eat their.Poor management skills and mo bathroom check list.
LJ
Lana Jayne
Feb 5, 2026
3.0
I never give 5 stars on atmosphere when you need a code to use the restroom.... but super friendly staff and good food.
DI
Dan ing
Feb 2, 2026
5.0
Little pricey for quality of food but that goes for most fast food joint these days ,great service nice staff and open late! I think it might even be 24 hours. One of the few places that still does that
SA
Sandra Anaya
Jan 28, 2026
5.0
Went with a couple of friend's and we were really had a nice time. It was about 1-1:30 ish and the manager was extremely nice...it was refreshing. We ordered and our food was brought out to us in a timely fashion.
I had a bacon 🥓 avocado 🥑 burger on toasted bread 🍞. Yummy 😋 and my fries were hot 🔥 and my tea was great.
We will definitely be going back! Thank you for such a nice time with my friends 🧡