HARRY’S SEAFOOD BAR & GRILLE Inspection – December 30, 2025

High Priority 1

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine as machine was actively being used. Corine was not pulling through line and there was a large air gap.

Intermediate 1

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink by fryers

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags, jackets, and purses, and dry storage next to spices and single service items

#2Basic14-69-4

Basic – Ice buildup in walk-in freezer around door frame

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Cook line hand sink

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled with dust

#5Basic29-03-4

Basic – Water draining onto floor surface. Ice machine draining onto floor and going into front floor grate

Florida Food Watch