Harpoon Harry's Crab House-Tampa
Last inspected: Mar 18, 2026
100
Score
Across the available record, Harpoon Harry's Crab House-Tampa has 14 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 18, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded six times in the inspection record.
The city-wide average for Tampa sits at 79, putting Harpoon Harry's Crab House-Tampa on the better side of that line. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Mar 17, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on salad prep station corner Ham 52 cut lettuce 49 cut tomatoes 49F cut ham feta 48F shredded mozzarella 48F held over night no temperatures taken **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat bread by sushi bar area manager removed to proper storage **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. 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. Tuna not removed 3 bags **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on salad prep station corner Ham 52 cut lettuce 49 cut tomatoes 49F cut ham feta 48F shredded mozzarella 48F held over night no temperatures taken **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Stored aprons in sink by dish washer area. **Warning**
31A-11-4
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. Tuna not removed 3 bags **Warning**
06-09-1
47
Oct 27, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw food to put on grill no removing gloves or hand washing occurred
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main cook line raw shrimp 46F shredded cheese mozzarella 46F Reach in cooler across from fryer Cold holding: raw shrimp 44F Reach in cooler by dish washing area cheese mozzarella 52F coleslaw 49F **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Floor area(s) covered with standing water. Bar area upstairs
36-22-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing inside reach in cooler on sushi line
06-01-5
67
Mar 17, 2025
Complaint Partial
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Mar 14, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
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
03B-01-6
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.
22-41-4
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**
35A-05-4
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
01B-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.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled manager cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Equipment stored in sink by dish washing machine manager removed items **Corrected On-Site**
31A-11-4
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.
35A-03-4
Basic - Stored food not covered. Gumbo pork walk in cooler management covered **Corrected On-Site**
08B-12-5
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**
21-08-4
33
Oct 23, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
23-03-4
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**
35B-12-4
78
Sep 24, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
24-08-4
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**
36-73-4
90
Sep 23, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
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**
22-41-4
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-02-6
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-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings in upstairs bar in corner. **Warning**
35A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple sinks with food service equipment stored in them **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen and bar areas under equipment. **Warning**
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
41
Jan 10, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment and bar area - From follow-up inspection 2024-01-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers - From follow-up inspection 2024-01-10: **Time Extended**
23-03-4
90
Dec 12, 2023
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times. Items being stored in sinks operatoe removed them **Corrected On-Site**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Did not turn test strip black. Operator will use three compartment sink to sanitize until repairs are made to dish machine
22-56-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment and bar area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Aug 3, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-08-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-03: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Warning** - From follow-up inspection 2023-08-03: **Time Extended**
21-12-4
86
Jul 25, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Downstairs bar sink hot water knob broken. **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Both dishwashers are not functioning properly, the conveyer machine is skipping racks, and the chemical not cycling properly, operator states work order has been put in and will be completed today. **Warning**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken** **Warning**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar hand wash sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving has debris and rust build up **Warning**
23-03-4
Basic - Plumbing system in disrepair. Downstairs hand wash sink hot water knob broken **Warning**
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Warning**
21-12-4
64
May 22, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Sep 12, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2022-09-12: Still observed. **Time Extended**
29-42-4
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. Plans on file do not match the current equipment in the kitchen. Plans were last approved on 05/23/18. The tilt skillet(item #2) has been relocated to where item 5 used to be. There have been three fryers added to where the tilt skillet used to be. Items #44 and #6 have been replaced with a flattop grill and a griddle stovetop. Item 19 is also a soda machine with an ice bin. There is a reach in cooler added in that area. **Warning** - From follow-up inspection 2022-09-12: Spoke to Brianna in plan review. Plans submitted 08/15/22. Log No. HQ 23-969. Plans will be reviewed at next routine inspection. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above mop sink area. **Warning** - From follow-up inspection 2022-09-12: Still observed. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. In sushi area. **Warning** - From follow-up inspection 2022-09-12: Still observed. **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-09-12: Still observed. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in sushi area. Throughout kitchen. Gaskets being replaced in stages throughout kitchen. **Warning** - From follow-up inspection 2022-09-12: Still observed. **Time Extended**
23-03-4
64
Frequently Asked Questions
When was Harpoon Harry's Crab House-Tampa last inspected?
The most recent health inspection at Harpoon Harry's Crab House-Tampa on file is from Mar 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Harpoon Harry's Crab House-Tampa?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Harpoon Harry's Crab House-Tampa.
How does Harpoon Harry's Crab House-Tampa compare to other restaurants in Tampa?
Harpoon Harry's Crab House-Tampa most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Harpoon Harry's Crab House-Tampa's inspection record improved over time?
Results have been roughly steady. Inspections at Harpoon Harry's Crab House-Tampa have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Harpoon Harry's Crab House-Tampa means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Harpoon Harry's Crab House-Tampa inspected?
Based on the inspection history on file, Harpoon Harry's Crab House-Tampa is inspected around four times per year on average.
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