Harry's Pool Side Bar & Grill
Last inspected: Nov 13, 2025
78
Score
The health department has logged seven inspections at Harry's Pool Side Bar & Grill, the earliest from 2022. The most recent visit was on Nov 13, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to four violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Compared to the broader Orlando restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 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./chlorine 0ppm/bar/technician fixed on site, rechecked chlorine 50ppm.
22-41-4
Basic - Employee with no hair restraint while engaging in food preparation./front line cook.
13-03-4
Basic - Floor area(s) covered with standing water./under kitchen hand wash sink area./cleaned up immediately/ **Corrected On-Site**
36-22-4
78
Apr 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken stock hot holding on flat grill at 126F, less than 4 hours/recheated to 204F/ **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles at the bar.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored with cleaned wrapped utensils/ **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./not completely submerged/ **Corrected On-Site**
21-12-4
67
Nov 1, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored./on top of the coffee machine/kitchen/ **Corrected On-Site**
41-07-4
Basic - Cutting board has cut marks and is no longer cleanable./white cutting board with cut marks.
14-09-4
Basic - Food stored on floor./a box of raw beef bone on walk in freezer floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees./sign was completely covered by paper dispenser/dish area hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled.
23-03-4
70
Apr 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on dump sink **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Fry baskets
22-02-4
Basic - Food stored on floor. - in walk-in cooler **Corrected On-Site**
08B-38-4
74
Oct 24, 2023
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fresh garlic with oil holding at 70F, less than 4 hours per cook/will use time as public health control.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions hot holding at 125F, less than 4 hours/reheated to 165F/ **Corrective Action Taken**
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./0ppm, bar/rechecked 50ppm.
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed cook use bare hands to pick up salt on fries/advised.
09-01-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./rechecked over 160F/ **Corrected On-Site**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzle at the bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./observed employee washed tongs in front line hand sink/advised.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again./white rice and mashed potatoes in walk in cooler.
02C-04-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./front cook line floor/ **Corrected On-Site**
21-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./personal food on cleaned dish rack/ **Corrected On-Site**
08B-49-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable./white cutting board at front cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./next to microwave/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's purse at front cook line next to cooler/removed immediately.
40-06-5
22
May 12, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Presence of insects/ants crawling behind kitchen coffee machine and wall/drink station.
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles/bar.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. **Corrected On-Site**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled./bar by dish machine/ **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured./near ice machine, kitchen.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Equipment in poor repair./front cook line reach in cooler door unable to close completely.
14-11-5
Basic - Food stored on floor./a case of pork chop on walk in freezer floor/ **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer, front line cooking area.
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper container. Flour container on storage shelf/ **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Dec 12, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled./under soda coffee station/ **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./at pool bar/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name./flour container on storage shelf/ **Corrected On-Site**
02D-01-5
78
Frequently Asked Questions
When was Harry's Pool Side Bar & Grill last inspected?
The most recent health inspection at Harry's Pool Side Bar & Grill on file is from Nov 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Harry's Pool Side Bar & Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Harry's Pool Side Bar & Grill.
How does Harry's Pool Side Bar & Grill compare to other restaurants in Orlando?
Harry's Pool Side Bar & Grill most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Harry's Pool Side Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Harry's Pool Side Bar & Grill have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Harry's Pool Side Bar & Grill 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 Harry's Pool Side Bar & Grill inspected?
Based on the inspection history on file, Harry's Pool Side Bar & Grill is inspected around two times per year on average.
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