HARRY'S SEAFOOD BAR & GRILLE
46 Avenida Menendez
Saint Augustine, Florida, 32084
Old City
Saint Johns County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/16/2024
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 10/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bread plates next to hand wash sink be server station exposed to splash. Manager moved plates Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex employee bathroom.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed glasses and took to dishwash area Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves handled raw fish then handled cooking equipment and clean plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Food safety inspection conducted on 9/17/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/8/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager had buckets washed and stored inverted. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( mushrooms and tomatoes ) stored over ready-to-eat food ( cut peppers ) in walk in cooler
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags stored in binder, however last date served was not on any of the tags.
Food safety inspection conducted on 7/8/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 2/15/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, employee moved. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, observed mahi and red fish pulled last night inside vacuum sealed bag, Manager cut all the bags. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, manager moved all. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the storage area wet. Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cleaned stacked container at the storage area with food residue, manager moved to dish machine. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (sandwich cooler). Repeat Violation
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line, touched his face with gloved hands and grab a cleaned container, inspector instructed to stop and washed hands. Corrected On-Site
- 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. At the bar area, female employee touching cut fruits whit bare hands, (no observable cross contamination observed).
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw sausage balls above cooked grits, manger moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing gloves, touches soiled surfaces and then grab bread and placed on the grill, Inspector instructed to removed gloves and washed his hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) 45F), raw sausage 47F, raw beef 43F, raw fish 41F and 44F. At the server area, eggs 44F(moved to freezer 43F). **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At the cook line, grits cakes no time marked, manager marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to filled container with water.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided. Corrected On-Site
- 41-17-4:Intermediate - bottle containing toxic substance not labeled. At the dish machine area, squeeze bottle with pink solution (soap) not labeled.
Food safety inspection conducted on 2/15/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 8/1/2023
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 8/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2023
High Priority
5
Intermediate
0
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers at the dry storage area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At the dry storage area, flour bag on floor, manager moved. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers at the dry storage area. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. One opened employee drink at the front line cooler, manager discarded. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, manager cleaned. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, manager moved off the floor. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw calamari above vegetables, manager moved and stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, crab cakes 45, Manager moved to freezer, temperature dropped to 32F. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, gumbo sauce 120F, Manager moved back to reheating box. **Corrective Action Taken** Warning
Food safety inspection conducted on 7/10/2023 revealed 11 total violations (5 high priority, 0 intermediate, 6 basic).