DirtyFLRestaurant Inspection Data

HARRY'S SEAFOOD BAR & GRILL

HARRY'S SEAFOOD BAR & GRILL in ST AUGUSTINE has 11 health inspections on record with an overall food safety rating of 3.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

46 Avenida Menendez
Saint Augustine, Florida, 32084
Old City
Saint Johns County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 11 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13650304

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

3/12/2026· 1mo ago

Visit ID: 10884793

Follow-up Inspection Required

4 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in kitchen has black substance in top.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Top of ice cream reach in freezer are soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Upstairs; milk 47F, butter 47F; ( - Cold Holding) Both opened or made yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Drawers; chicken 49F, salmon 46F, lobster 47F, steak, sausage, mahi, shrimp 47F; ( - Cold Holding) In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Upstairs; milk 47F, butter 47F; ( - Cold Holding) All in since yesterday. Warning
  • 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. Missing on butter on cook line and butter upstairs. Also missing on fries Person in charge time stamped. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose.

1/7/2026· 3mo ago

Visit ID: 13602734

Met Inspection Standards

1 high, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned stacked food containers with visible moisture on drying rack.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of ice machine Observed standing yellow colored liquid in floor near fire extinguishers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers stacked on drying rack.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed vent hose above clean dishes on drying rack soiled with black/green mold like substance.
  • 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 waiter bare hand contact lemons that were placed on consumers drink glass. Immediately discussed with waiter. Waiter disposed of lemons wedges and used tongs. **Corrective Action Taken**

9/17/2025· 7mo ago

Visit ID: 13521548

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

9/10/2025· 7mo ago

Visit ID: 13509577

Follow-up Inspection Required

3 high

  • 03D-01-5:High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Observed cream sauce 1209 (97-107F - Cooling) 1616 Warning
  • 01B-36-5:High Priority - Priority: High Priority Observed: 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. Observed cream sauce 1209 (97-107F - Cooling) 1616 Warning
  • 03A-02-5:High Priority - Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in saute flip-top cooler: shrimp, (50F - Cold Holding); bow tie macaroni (55F - Cold Holding). Observed fry flip-top cooler: green tomatoes (51F - Cold Holding); cut lettuce (60F - Cold Holding); red sliced tomato (50F - Cold Holding). In top part of cooler with top open. Person in charge closed top and added ice. All items less than four hours per person in charge. **Corrective Action Taken** Warning

6/13/2025· 10mo ago

Visit ID: 8998308

Met Inspection Standards

6 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed cove mold on cook line in disrepair allowing standing water to pool behind it. Person in charge removed water and placed work order for cove molding. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture in dish area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line drawer soiled with food debris. Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food on ladle hanging near expo line. Person in charge placed ladle in dirty dish bucket. **Corrective Action Taken**
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fan on cook line soiled with dust.

10/7/2024· 1y 6mo ago

Visit ID: 8718125

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed receipt printer sitting above steamer well melted. Person in charge changed it for new one. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line drawers soiled with food debris.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Observed soda gun holster on first floor bar missing drain line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed soap missing from second floor wait station hand washing station. Person in charge is placing temporary soap dispenser at hand washing station. **Corrective Action Taken**

8/7/2024· 1y 8mo ago

Visit ID: 8820432

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

7/2/2024· 1y 9mo ago

Visit ID: 8665731

Follow-up Inspection Required

1 int

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file for establishment. Observed smoker near back door. Warning - From follow-up inspection 2024-07-02: Established need more time to submit plans. **Time Extended**

5/1/2024· 1y 11mo ago

Visit ID: 8538310

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed two tongs on side of trash can on cook line employee removed tong and placed in dish washing area. Corrected On-Site
  • 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. Observed dishwasher machine at 0ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food contact equipment ran through dish machine while tested at 0ppm chlorine. Person in charge primed and retested machine at 100ppm chlorine and reran dishes Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Obviously hand washing station in dish pit blocked by towels.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file for establishment. Observed smoker near back door. Warning

10/27/2023· 2y 5mo ago

Visit ID: 8339799

Follow-up Inspection Required

5 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots around edges and top of the bulk ice bin on the bottom floor. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area and bottom shelf of the prep area, clean containers stacked while wet.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between reach in cooler and prep table. Operator relocated the knife. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at the end of the main cook line over the flip top reach in cooler closest the hand wash sink has build up of dust. Build up grease on the hood filter and suppression system on the main cook line.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in walk in cooler over open container of mashed potatoes. Operator relocated the beverage. 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 the walk in cooler, red beans (46F - Cold Holding) cooled in the walk in cooler over night and covered. Operator discarded the red beans. **Corrective Action Taken**
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender peeling lemons behind the bar counter with barehands and a peeled with no gloves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp over beignet mix and washed/cut produce. Operator relocated the raw shrimp. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, red beans (46F - Cold Holding) cooled in the walk in cooler over night and covered. Operator discarded the red beans. **Corrective Action Taken** 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. In the hot holding cabinet closest to the warewashing area, jam sauce (98F - Hot Holding); etouffee (106F - Hot Holding). Operator placed both products into the steam cabinet to reheat to proper holding temperature. At conclusion of inspection both items back in temperature range over 165F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At time of inspection in the walk in cooler chicken from 1141 (101F - Cooling) cooling and at conclusion of inspection chicken second temperature 30 minutes (98F - Cooling), chicken cooling in deep metal pans on top of each other. Operator had employee break into smaller portions and replace back into walk in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris on the blade. Operator cleaned the can opener. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In the waitstation area, blue chemical spray bottle with no product labeling. Operator labeled the spray bottle. Corrected On-Site
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane gas tanks in the prep area utilized for movable stove system. Operator had employee remove the gas tanks. Corrected On-Site