HARRYS OF GAINESVILLE
110 SE 1 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/3/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler on cooks line, employee moved to the bottom. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Behind bar and on cooks line by floor drain and ware washing area.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in front of ice machine, manager moved item to ware washing area to be washed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling racks in walk in cooler. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler raw meat cage.
- 22-41-4: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. Bar dust machine 0ppm, manager primed line retested at 100ppm. Corrected On-Site Repeat Violation
- 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. Observed employee putting lettuce on tacos at fry station. Establishment has an AOP but it is not approved by the division, no diagram for hand sinks locations, employees not following 2 control measures (Nail brush and antiseptic).
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream dated 11/23 see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (44F - Cold Holding); beef (45F - Cold Holding); chicken (45F - Cold Holding); salmon (45F - Cold Holding); fish (45F - Cold Holding) items under grill, other items were 41F or below, employees placed bags of ice on items. Retemped items all below 41F. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Disinfectant spray bottle on top of steam box next to uncooked grits and single service boxes, manager moved spray bottle. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler manager stated he was unsure when it was opened, he voluntarily discarded.
- 35A-22-5:Intermediate - Non-service animals permitted in the premises of the establishment. Small dog sitting in chair at the bar located inside the restaurant, manager spoke with customer.
Food safety inspection conducted on 12/3/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 7/23/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Cutting boards on cooks line. 2 large plastic container lids on server alley the corners have broken off. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Around floor drain on cooks line the floor is lower than floor drain causing water to stand.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink between reach in freezer and Three compartment sink, manager replaced sign. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill. Rack inside dessert reach in freezer. Door jam soiled on dessert reach in freezer. The ice machine sliding door jam corners are soiled. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (46F - Cold Holding); egg wash (45F - Cold Holding) items in reach in coolers on cooks line, manager placed bags of ice on items, retemped items below 41F. pico (45F - Cold Holding); tomatoes (45F - Cold Holding); coleslaw (44F - Cold Holding) in coolers on front line, manager placed bags of ice on items. Items retemped at 41F or below. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Interior reach in cooler across from fryers. Repeat Violation
Food safety inspection conducted on 7/23/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 2/19/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Located on steam table on cooks line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. One knife between flip top lids of reach in cooler on cooks line. Tongs on oven door handle on cooks line. Ice bucket on floor by ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to Three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in kitchen walk in cooler. Shelves soiled inside kitchen walk in cooler. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad/dessert cooler. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink behind bar used as a dump sink. Handwash sink in warewashing area blocked by a bucket and trash can.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 certificates expired 9/2023.
Food safety inspection conducted on 2/19/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/18/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut/score marks. Spatula in water on cooks line the handle is burnt/melted/warped. Whisk on counter in prep area at end of cooks line the handle is also melted/burnt/warped. Interior top of microwave on front line is starting to melt/in disrepair. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. In back hallway in kitchen you can see sun shining through the bottom and right side of door. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas in standing water 90F on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk seasoning containers the exterior is soiled. Hole (can opener holder) is soiled in table on front line near dish area. Hood filters above the salamander cooking equipment area are soiled. Main walk in cooler the fan guard on the left is soiled. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Inside reach in cooler to the left of steam table on cooks line. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Parsley in original cardboard shipping box over portioned butter cups in walk in cooler, employee moved item. Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cooks line wipe face and changed gloves no hand wash. After putting on new gloves inspector stopped employee and he then washed his hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared but still raw inside (ahi tuna) over ranch dressing in reach in cooler on front line. Employee moved tuna to the bottom. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line heavily stained. Repeat Violation
Food safety inspection conducted on 10/18/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).