Harrys of Gainesville
Last inspected: Nov 19, 2025
100
Score
Public records show 11 inspections at Harrys of Gainesville stretching back to 2022. Harrys of Gainesville was last inspected on Nov 19, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Compared to the broader Gainesville restaurant scene, where the average is 75, this is a stronger showing. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
No violations found.
100
Nov 17, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
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
52
Jul 2, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
61
Dec 3, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
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
30
Jul 23, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 19, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 certificates expired 9/2023.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink behind bar used as a dump sink. Handwash sink in warewashing area blocked by a bucket and trash can.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Located on steam table on cooks line.
14-09-4
Basic - Floor area(s) covered with standing water. Throughout kitchen.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. One knife between flip top lids of reach in cooler on cooks line. Tongs on oven door handle on cooks line. Ice bucket on floor by ice machine.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to Three compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in kitchen walk in cooler. Shelves soiled inside kitchen walk in cooler. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Salad/dessert cooler. **Repeat Violation**
29-49-6
55
Dec 13, 2023
Complaint Partial
No violations found.
100
Oct 18, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cooks line wipe face and changed gloves no hand wash. After putting on new gloves inspector stopped employee and he then washed his hands.
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared but still raw inside (ahi tuna) over ranch dressing in reach in cooler on front line. Employee moved tuna to the bottom. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line heavily stained. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut/score marks. Spatula in water on cooks line the handle is burnt/melted/warped. Whisk on counter in prep area at end of cooks line the handle is also melted/burnt/warped. Interior top of microwave on front line is starting to melt/in disrepair. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. In back hallway in kitchen you can see sun shining through the bottom and right side of door. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas in standing water 90F on cooks line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk seasoning containers the exterior is soiled. Hole (can opener holder) is soiled in table on front line near dish area. Hood filters above the salamander cooking equipment area are soiled. Main walk in cooler the fan guard on the left is soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Inside reach in cooler to the left of steam table on cooks line. **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Parsley in original cardboard shipping box over portioned butter cups in walk in cooler, employee moved item. **Corrected On-Site**
08B-17-4
50
Jun 27, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Wiping Cloths Properly Used and Stored
FL-41
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
35
Dec 20, 2022
Complaint Full
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers under grill: grouper (47F - Cold Holding); salmon (44F - Cold Holding) In reach in cooler across from fryers: butter (46F - Cold Holding) manager placed ice bags on items. Butter 46, grouper 41, salmon 43. **Corrective Action Taken**
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 and the time removed from temperature control cannot be determined. The butter cups at the server front line, manager stated they were portioned 20 minutes previous, she time stamped item. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (110F - Hot Holding) In brown hot box, employee placed item back in steamer to reheat for hot holding. Retemped at 169F. **Corrected On-Site**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee place raw chicken on grill, changed gloves no Handwash then proceeded to touch clean utensils.
12A-12-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Green beans and raw calamari in portion bags on cooks line in reach in cooler.
08A-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on chemical rack, operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled. Interior glass cooler behind bar. Ice bin behind bar. Can opener blade soiled. Soda gun nozzle behind bar. **Warning**
22-02-4
Basic - Equipment in poor repair. Multiple cutting board with deep cut marks. Utensils in steam table on the cooks line where the handle has become melted.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
35B-01-4
Basic - Floor area(s) covered with standing water. In front of dish machine.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cove molding that has been cracked outside of main walk in cooler and the hallway with the walk in freezer. The door jam on the floor of the beer walk in cooler that is holding water underneath it.
36-17-5
Basic - Light shield damaged/in disrepair. Light shield in front of main walk in cooler.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar and sign that is no longer legible at Handwash sink near large dish machine.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Fan guards in beer walk in cooler. The floor tiles inside the mop sink. Exterior bulk containers. Walk in cooler gasket soiled. The side of a reach in cooler on the cooks line that is not in use. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean plastic containers on shelf above dish machine area. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at server drink station not protected.
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Fryer in the hallway across from beer walk in cooler and walk in freezer.
33-31-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on top shelf above clean coffee cups at server drink station, employee moved drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
22
Oct 25, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Frequently Asked Questions
When was Harrys of Gainesville last inspected?
The most recent health inspection at Harrys of Gainesville on file is from Nov 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Harrys of Gainesville?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Harrys of Gainesville.
How does Harrys of Gainesville compare to other restaurants in Gainesville?
Harrys of Gainesville most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Harrys of Gainesville's inspection record improved over time?
Yes. Recent inspections at Harrys of Gainesville have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Harrys of Gainesville 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 Harrys of Gainesville inspected?
Based on the inspection history on file, Harrys of Gainesville is inspected around four times per year on average.
Nearby Restaurants