HARPOON HARRY'S CRAB HOUSE-TAMPA
225 South Franklin Street
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 3/17/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice lid interior fell over inside - From follow-up inspection 2025-03-17: Still observed **Time Extended**
Food safety inspection conducted on 3/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/17/2025
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 3/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in the exterior electrical compartment of the sushi bar refrigerator. 1 dead roach on the counter top of the sushi bar cooler. Employee removed roaches and sanitized area
- 14-11-5:Basic - Equipment in poor repair. Ice lid interior fell over inside
- 08B-12-5:Basic - Stored food not covered. Pork and gumbo walk In cooler employee covered **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm **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. Tested 2 times at 0 ppm discussed with manager to use the three compartment sink to sanitize the dishes
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside the sushi bar reach in cooler crack of sliding door Management killed roach and sanitized area. 1 live roach crawling on top of sushi bar reach in cooler management killed removed and sanitized the area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale Next over reach in cooler ravioli 48 f raw shrimp 48 f raw wings 45 f head chef added ice to products held less than 4 hours Reach in cooler on cooks line end of front line Raw shrimp 48 f cook ham 48 f. Employee added ice to items not being stopped saled
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Food safety inspection conducted on 3/14/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 3/14/2025
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in the exterior electrical compartment of the sushi bar refrigerator. 1 dead roach on the counter top of the sushi bar cooler. Employee removed and sanitized.
- 08B-12-5:Basic - Stored food not covered. Gumbo pork walk in cooler management covered **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm used bottle to direct add to bucket sanitizer tubes not pushing through **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. Tested both dishwashers in kitchen at 0 ppm discussed with management to use three compartment sink to sanitize dishes.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. live roach inside the sushi bar reach in cooler crack of sliding door Management killed roach and sanitized area. 1 live roach crawling on top of sushi bar reach in cooler management killed removed and sanitized the area **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale Next over reach in cooler ravioli 48 f raw shrimp 48 f raw wings 45 f head chef added ice to products held less than 4 hours Reach in cooler on cooks line end of front line Raw shrimp 48 f cook ham 48 f.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.mash potatoes 127 f held in oven by walk in cooler manager moved to steam table to reheat Sushi rice 72 f in sushi pot discussed time as public health and to reheat foods to 165f
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled manager cleaned **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Equipment stored in sink by dish washing machine manager removed items **Corrected On-Site**
Food safety inspection conducted on 3/14/2025 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
- 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Walls to outside front of establishment open without air gates on, employee turned them on. **Corrected On-Site**
Food safety inspection conducted on 10/23/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and bar areas under equipment. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
Food safety inspection conducted on 9/24/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/23/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen and bar areas under equipment. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. 0 ppm operator will use 3 compartment sink until it is repaired **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 9 live flies in dish room area in kitchen 1 live fly in upstairs bar **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind dish machine in kitchen. 1 live roach behind table in kitchen with microwave 2 live roaches behind stove in back prep area of kitchen **Warning**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings in upstairs bar in corner. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple sinks with food service equipment stored in them **Warning**
Food safety inspection conducted on 9/23/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).