DirtyFLRestaurant Inspection Data

HARPOON HARRY'S

With 5 documented inspections, HARPOON HARRY'S in PANAMA CITY BEACH has achieved a 1.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 5 reports on file

12627 Front Beach Road
Florida, 32407
Bay County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 10907844

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine, behind steamer, and over server station table. Rusty fan guards in wine walk-in cooler.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. 3 stalls missing covers in women's room. Manager obtained covered receptacles. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in hot hold sham over mashed potatoes. Employee food removed during inspection. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Inside walk-in freezer.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on exterior of storm pourers at outside bar. Manager discarded bottles at time of inspection. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of expo, salad, and outside bar reach-in-coolers.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries stored over washed asparagus. Unwashed blueberries and raspberries stored over cut strawberries.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry counter: milk/egg wash 50F at 2:25, per employee item on counter since 10:00am. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry counter: milk/egg wash 50F at 2:25, per employee item on counter since 10:00am. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up around soda nozzles in server station. Manager cleaned area at time of inspection. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four cooks and three servers/bartenders. Warning

4/2/2025· 11mo ago

Visit ID: 8770942

Met Inspection Standards

3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured,in the oyster bar area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on the cook line. Repeat Violation
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Oyster bar area,observed ice bucket in the employee hand sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line.

8/5/2024· 1y 7mo ago

Visit ID: 8693156

Met Inspection Standards

3 high, 2 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents with build up of debris over cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone sitting on towels used for kitchen. Manager removed phone. Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. Observed soda gun with no hose or holster at outside bar.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed cut lemons and tequila bottle stored in drink ice at outside bar. Manager had employee melt ice. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cut fruit and tequila bottle stored in ice bin at outside bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp at 45F on fry cook line. Manager states 2 hours and added ice bag to top of shrimp to bring temp down. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained date process to manager.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

2/15/2024· 2y ago

Visit ID: 8552270

Met Inspection Standards

1 high, 4 int, 2 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean cambros and pans with old labels. Manager had employee remove all old labels m Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored with food side up.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp at 52F out for 2 hours. Manager had employee add ice to top of shrimp in ziploc bag. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed two employees without employee food training or proof of illness form.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/14/2023· 2y 3mo ago

Visit ID: 8389760

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance. Manager cleaned during inspection. **Corrective Action Taken**
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed garbage can in ladies room with no lid. Manager found lid and placed on garbage can in ladies room. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored in prep area on counter. Manager moved. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed gloves stored in kitchen under bug zapper. Manager moved gloves. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles behind the bar. Bartender labeled both bottles with marker. Corrected On-Site