Harp's
Last inspected: Nov 6, 2025
64
Score
Across the available record, Harp's has 11 inspections on file, the first dated 2022. Harp's was last inspected on Nov 6, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 13 violations before that.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
By comparison, the average Jacksonville facility scores 74, putting Harp's on the weaker side. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
64
Jul 18, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 11, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings at temperatures of 55-60F in bus tub stored on prep table next to hand wash sink. Person in charge stated they are held on time. Establishment has no time markings or time as a public health control paper work. Person in charge stated wings were cooked day prior, placed in walk-in cooler for cooling, then removed from walk-in cooler an hour prior. Person in charge moved cooked wings back to walk-in cooler. Cooked chicken wings (55-60F - Cold Holding) **Corrective Action Taken**
03A-02-5
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 dish machine with chlorine solution testing at 0ppm. Chlorine dispenser hose has hole and is leaking directly on top of dish machine. Establishment set up three compartment sink for ware washing. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vegetable soup with cooling temperature of 127F and retemp temperature of 120F 30 mins later. Person in charge stated soup was cooked an hour prior. Soups are stored stacked on top of each other with lids firmly in place in standing reach in cooler in back storage area. Cooked vegetable soup cooling, cooked vegetable soup retemp 30 mins (127, 120F - Cooling)
03D-15-4
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. Observed one employee on cook line with no proof of food handler training. Per employee they have been employed by establishment for 3 years.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue chemical person in charge stated was degreaser. Spray bottle was stored under hand wash sink in kitchen area and person in charge labeled accordingly. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed small clear plastic bowl used as scoop stored in flour above flip top cooler. Person in charge removed bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed two unsecured CO2 tanks stored in back storage area near mop sink.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed three cutting boards with grooves and no longer smooth and easily cleanable stored on bottom shelf of middle prep table in back storage area. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage with lid stored on shelf above flip top cooler. Person in charge removed beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line wearing a bracelet. **Repeat Violation**
13-07-4
Basic - Floor, wall, and/or ceiling soiled/has accumulation of debris. Observed; soiled floor around grill top and fryer and missing tiles. Soiled ceiling tiles throughout kitchen area. Soiled wall behind three compartment sink. **Repeat Violation**
36-73-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed 3 bags of trash on ground around shared dumpster at end of parking lot.
33-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored between pans containing raw food items and side of flip top cooler. Person in charge removed knife. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back plates around soda nozzles on soda tower soiled. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Observed rubber spatula with large missing piece from rubber end stored on cook line under grill top. Person in charge voluntarily discarded spatula. **Corrected On-Site**
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled plastic container of white powdery substance stored above flip top cooler person in charge stated contained flour. Person in charge labeled container. **Corrected On-Site**
02D-01-5
32
Jul 25, 2024
Routine - Food
No violations found.
100
Jul 24, 2024
Routine - Food
6 critical violations. 18 minor violations.
View 24 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands multiple times for less than 20 seconds. **Warning**
12A-17-4
High Priority - Pesticide-emitting strip present in food prep area. Observed one pesticide emitting strips at hand wash sink in kitchen area. Observed two pesticide emitting strips at exit door across from drink station in kitchen area.
41-24-4
High Priority - Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Observed quatanery ammonium solution testing at 0ppm in sanitizer bucket in bar area and server station by patio door.
22-40-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands multiple times with single-use gloves still on. **Warning**
12A-09-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose at dishwashing area hanging below flood rim.
29-37-4
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. See stop sale. Observed a fryer basket of cooked chicken wings stored at room temperature person in charge stated was held on time as a public health control. No time mark available.
03F-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tile above dry storage in employee only room not smooth and easily cleanable.
36-37-5
Basic - Ceiling tile missing. Observed missing ceiling tile in corner of kitchen area next to meat cold holding unit and grill station.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent in kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket in front of ice machine in employee only room stored not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board in employee only room on bottom shelf next to prep table.
14-09-4
Basic - Drain cover(s) missing. Observed missing drain cover in mop sink located in back of employee only room.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup over opened container of salt and bottle covers soaking in water.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food wearing a bracelet.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing hat with hair hanging over shoulders while preparing food.
13-02-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor in walk-in cooler.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen under fryer in disrepair. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in white freezer in employee only room.
14-69-4
Basic - In-use ice scoop/utensil stored on soiled surface between uses. Observed in-use tongs stored on top of hood exhaust system.
10-12-5
Basic - Light shield damaged/in disrepair. Observed cracked light shield in kitchen area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled cutting board at flip top cooler station. Observed soiled gasket on tall reach in cooler in employee only room. Observed soiled shelf under drink machine in kitchen area. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler under flip top cooler in kitchen area. **Repeat Violation**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed leak at air conditioning unit it at back of employee only room. **Repeat Violation**
29-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of clear plastic cups next to drink machine.
24-08-4
17
Feb 28, 2024
Routine - Food
3 critical violations. 2 major violations. 16 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vaccum breaker at hose bib behind establishment where hose are hooked up.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish in far left standing reach in cooler of dry storage room was placed next to dressing. Manager removed dressing. Raw bacon was in same container as bagged cheese at standing walk in cooler in dry storage room. Manager separated. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of half and half in standing reach in cooler had not date marking. Manager stated she could not say when it was open. Manager discard.
01B-13-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half in standing reach in cooler had not date marking. Manager stated she could not say when it was open. Manager discard.
02C-03-5
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. One employee training is expired 2/24/23. Two employee did not have training certificates.
53B-13-5
Basic - Covered waste receptacle not provided in women's bathroom. In women restroom waste receptacle not covered.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and drink above single service items leading to back patio. Manager removed drink and jacket. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Several floor tiles under fryer are missing/disrepair. **Repeat Violation**
36-17-5
Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling in kitchen is soiled. Walls at mop sink next to employee restroom is soiled.
36-73-4
Basic - Food storage container/container lid cracked or broken. Bowl used for mixing sauces and wings has large crack down side. One clean container is melted on its side.
14-38-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open.
33-29-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on hood pipe in kitchen. Employee removed tongs. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle at drink machine in kitchen are soiled. Shelf under drink machine in kitchen is soiled with build up. Side of far left reach in cooler next to flour rack in dry storage room is soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean containers have old labels on them.
16-46-4
Basic - Single-service articles improperly stored. Container of in box sauce containers on ground in dry storage room next to customer restroom.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. At standing reach in cooler in room next to customer restroom has standing water at the bottom of far left reach in cooler. **Repeat Violation**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. At hand wash station in kitchen, water draining slowly. Employee removed paper towel clogging drain. **Corrected On-Site**
29-19-4
Basic - Unnecessary items stored in garbage enclosure. Unbagged trash surrounding dumpster area.
33-30-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage room next to customer restroom floor unsealed.
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. In storage room next to customer restroom, leaky pipe next to A/C unit.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour in kitchen was not labeled. Employee added label. **Corrected On-Site**
02D-01-5
23
Aug 2, 2023
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
55
Jun 21, 2023
Complaint Full
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
Feb 28, 2023
Routine - Food
2 critical violations. 2 major violations. 5 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. Dishwasher (Chlorine 0ppm); Operator changed sanitizer bottle, ran dish machine twice, Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler in back storage/office area, raw ground beef stored over hot dogs. Operator moved hot dog to proper storage level. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR form 5030-104. Operator printed and posted, has all materials available. **Corrected On-Site**
11-27-4
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. Operator has some employee verification but missing some newer employees.
11-26-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups have wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles at fryer on cook line in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple cook line reach-in coolers, soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In back storage room, standing water in bottom of soup reach-in cooler.
29-49-6
47
Aug 30, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at cook line, cut tomato (50, 52, 50F - Cold Holding); cheese (50, 47, 49F - Cold Holding); cut cabbage (47F - Cold Holding); chicken salad (52F - Cold Holding); salsa (47F - Cold Holding); slaw (46F - Cold Holding). All items in cooler overnight per manager. Ambient thermometer reading 48f. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line, cut tomato (50, 52, 50F - Cold Holding); cheese (50, 47, 49F - Cold Holding); cut cabbage (47F - Cold Holding); chicken salad (52F - Cold Holding); salsa (47F - Cold Holding); slaw (46F - Cold Holding). All items in cooler overnight per manager. Ambient thermometer reading 48f. **Repeat Violation** **Admin Complaint**
03A-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. On cook line, cooked wings on counter with no time marked. Manager stated wings have been out 15 minutes, marked time. **Corrected On-Site**
03F-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach-in cooler in prep room, pasta ranch sauce dated 9 days prior.
01B-24-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked pasta in gray tub not dated. Manager stated pasta was cooked 2 days prior, marked date. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on dining area have dust and black mold-like substance.
36-34-5
Basic - Food storage container/container lid cracked or broken. Multiple containers have cracked lids, cracked container or melted container.
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Above cook line reach-in cooler, fry salt has scoop handle touching product. Manager moved scoop. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at bar. Manager remade bucket. **Corrected On-Site**
21-03-4
41
Frequently Asked Questions
When was Harp's last inspected?
The most recent health inspection at Harp's on file is from Nov 6, 2025. The public record contains 11 inspections in total.
What is the most common violation at Harp's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Harp's.
How does Harp's compare to other restaurants in Jacksonville?
Harp's most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Harp's inspection record improved over time?
Yes. Recent inspections at Harp's have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Harp'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 Harp's inspected?
Based on the inspection history on file, Harp's is inspected around three times per year on average.
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