HARPOON HARRY'S CRAB HOUSE-TAMPA
225 S FRANKLIN ST · TAMPA · Hillsborough County · FL 33602
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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 both dishwashers in kitchen at 0 ppm discussed with management to use three compartment sink to sanitize dishes.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. live roach inside the sushi bar reach in cooler crack of sliding door Management killed roach and sanitized area. 1 live roach crawling on top of sushi bar reach in cooler management killed removed and sanitized the area **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale Next over reach in cooler ravioli 48 f raw shrimp 48 f raw wings 45 f head chef added ice to products held less than 4 hours Reach in cooler on cooks line end of front line Raw shrimp 48 f cook ham 48 f.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.mash potatoes 127 f held in oven by walk in cooler manager moved to steam table to reheat Sushi rice 72 f in sushi pot discussed time as public health and to reheat foods to 165f
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled manager cleaned **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Equipment stored in sink by dish washing machine manager removed items **Corrected On-Site**
Basic 3
35A-03-4Basic – Dead roaches on premises. 3 dead roaches in the exterior electrical compartment of the sushi bar refrigerator. 1 dead roach on the counter top of the sushi bar cooler. Employee removed and sanitized.
08B-12-5Basic – Stored food not covered. Gumbo pork walk in cooler management covered **Corrected On-Site**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm used bottle to direct add to bucket sanitizer tubes not pushing through **Corrected On-Site**
Inspector observations synchronized from DBPR on September 13, 2026 12:40 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.