DirtyFLRestaurant Inspection Data

HARVEY'S SANDWICH & SALADS

Food safety records indicate HARVEY'S SANDWICH & SALADS in PALM HARBOR has 5 inspections with a 3.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

33839 N US HWY 19

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 5 health inspection reports

All Inspection Reports

3/13/2026· 1mo ago

Visit ID: 10935544

Met Inspection Standards

2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance. Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area is acoustic titles. Not smooth and easily cleanable
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal yogurt not separated from food meant for customers in reach in cooler.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sandwiches wearing rings and bracelets. Operator had employee remove jewelry. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint. Operator had employee put on hat. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has accumulation of debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler with food meant for customers.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed celery in reach in cooler, operator moved celery. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade to 100ppm Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed operator form HR 5030-104 Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored on handwashing sink. Operator moved sponge. Corrected On-Site

3/4/2025· 1y 1mo ago

Visit ID: 10715962

Met Inspection Standards

1 basic

  • 22-20-5:Basic - Accumulation of limescale like substance in the interior of the ice machine/bin.

11/7/2024· 1y 5mo ago

Visit ID: 8779021

Met Inspection Standards
  • N/A:No Violations Were Observed

2/26/2024· 2y 1mo ago

Visit ID: 8464405

Met Inspection Standards

1 high

  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator to add time frame of 3:00pm-6:00 pm to policy on time as a public health control.

8/4/2023· 2y 8mo ago

Visit ID: 8377725

Met Inspection Standards

1 high, 1 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hat during inspection Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 71F held on the counter for less than 4 hours. I explained to operator that to use time as a public health control there must be a policy and procedure in place, operator to place tomatoes in cooler. Provided appropriate paperwork via email. Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Foam cups in reach in freezer not dated with prep date. Repeat Violation