Harpoon Harry's
Last inspected: Apr 23, 2026
70
Score
The health department has logged eight inspections at Harpoon Harry's, the earliest from 2022. Inspectors last stopped by on Apr 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Harpoon Harry's latest score of 70 falls below the Panama City Beach average of 84. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup around nozzles in soda machine adjacent to wine walk in cooler. Manager cleaned area at the time of inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé portion cup used to dispense pepper. Operator removed cup from container at the time of inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusty fan guards in wine walk in cooler. **Repeat Violation**
36-32-5
Basic - Employee eating in a food preparation or other restricted area. Employees wearing smart eating in cooking line.
12B-02-4
Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing smart watches. Watches removed at the time of inspection. **Corrected On-Site**
13-07-4
Basic - Standing water in bottom of reach-in-coolers in salad station and outside bar area. **Repeat Violation**
29-49-6
70
Feb 20, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
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.
01B-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.
03A-02-5
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**
22-02-4
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**
53B-01-5
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.
36-32-5
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**
32-12-6
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**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Inside walk-in freezer.
36-73-4
Basic - Missing drain plug at dumpster.
33-11-4
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**
23-03-4
Basic - Standing water in bottom of expo, salad, and outside bar reach-in-coolers.
29-49-6
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries stored over washed asparagus. Unwashed blueberries and raspberries stored over cut strawberries.
08B-17-4
41
Apr 2, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Oyster bar area,observed ice bucket in the employee hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
31B-02-4
Intermediate - No soap provided at handwash sink. Cook line.
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured,in the oyster bar area.
51-11-4
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**
40-06-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
21-12-4
58
Aug 5, 2024
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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.
01B-13-4
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**
03A-02-5
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**
08B-56-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained date process to manager.
01C-03-4
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.
53B-13-5
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**
40-06-5
Basic - Waste line missing at soda gun holster. Observed soda gun with no hose or holster at outside bar.
29-17-4
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.
36-34-5
45
Feb 15, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
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**
03A-02-5
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.
11-26-1
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.
53B-13-5
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/
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored with food side up.
24-18-4
52
Nov 14, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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**
41-17-4
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**
22-20-5
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**
32-12-5
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**
21-44-1
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**
25-06-4
74
Feb 1, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic soufflé cups stored in Parmesan cheese and scallions. Manager removed. **Corrected On-Site**
10-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer not at proper strength in two buckets in kitchen. Manager changed out buckets to 200 ppm. **Corrected On-Site**
21-08-4
90
Sep 28, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
67
Frequently Asked Questions
When was Harpoon Harry's last inspected?
The most recent health inspection at Harpoon Harry's on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Harpoon Harry's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Harpoon Harry's.
How does Harpoon Harry's compare to other restaurants in Panama City Beach?
Harpoon Harry's most recently scored 70 out of 100, which is lower than the Panama City Beach average of 84.
Has Harpoon Harry's inspection record improved over time?
Results have been roughly steady. Inspections at Harpoon Harry's have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Harpoon Harry's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Harpoon Harry's inspected?
Based on the inspection history on file, Harpoon Harry's is inspected around two times per year on average.
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