HARPOON HARRY’S Inspection – June 8, 2026

#9High Priority12A-02-4

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

#10High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per chef for approximately 1 hour prior.

#11Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink.

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed by dishwasher.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris.

#4Basic08B-38-4

Basic – Food stored on floor. Observed bag of onions on floor inside WIC.

#5Basic10-18-5

Basic – In-use utensil stored in sanitizer between uses.

#6Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.

Florida Food Watch