Harry's Seafood Bar & Grill
Last inspected: Mar 16, 2026
100
Score
Going back to 2022, Harry's Seafood Bar & Grill has 15 inspections in the public record. The most recent report on file is from Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average for St. Augustine sits at 81, putting Harry's Seafood Bar & Grill on the better side of that line. Overall, the inspection record reads well.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
No violations found.
100
Mar 12, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Upstairs; milk 47F, butter 47F; ( - Cold Holding) Both opened or made yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Drawers; chicken 49F, salmon 46F, lobster 47F, steak, sausage, mahi, shrimp 47F; ( - Cold Holding) In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Upstairs; milk 47F, butter 47F; ( - Cold Holding) All in since yesterday. **Warning**
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. Missing on butter on cook line and butter upstairs. Also missing on fries Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose.
29-34-4
Basic - Buildup of food debris/soil residue on equipment door handles. Top of ice cream reach in freezer are soiled.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in kitchen has black substance in top.
22-20-5
50
Jan 7, 2026
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
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 waiter bare hand contact lemons that were placed on consumers drink glass. Immediately discussed with waiter. Waiter disposed of lemons wedges and used tongs. **Corrective Action Taken**
09-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned stacked food containers with visible moisture on drying rack.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers stacked on drying rack.
16-46-4
Basic - Unclean building components, attachments or fixtures. Observed vent hose above clean dishes on drying rack soiled with black/green mold like substance.
36-50-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of ice machine Observed standing yellow colored liquid in floor near fire extinguishers.
36-22-4
70
Sep 17, 2025
Routine - Food
No violations found.
100
Sep 10, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Observed cream sauce 1209 (97-107F - Cooling) 1616 **Warning**
03D-01-5
High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cream sauce 1209 (97-107F - Cooling) 1616 **Warning**
01B-36-5
High Priority - Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in saute flip-top cooler: shrimp, (50F - Cold Holding); bow tie macaroni (55F - Cold Holding). Observed fry flip-top cooler: green tomatoes (51F - Cold Holding); cut lettuce (60F - Cold Holding); red sliced tomato (50F - Cold Holding). In top part of cooler with top open. Person in charge closed top and added ice. All items less than four hours per person in charge. **Corrective Action Taken** **Warning**
03A-02-5
64
Jun 13, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Unclean building components, attachments or fixtures. Observed fan on cook line soiled with dust.
36-50-4
Basic - Old food stuck to clean dishware/utensils. Observed old food on ladle hanging near expo line. Person in charge placed ladle in dirty dish bucket. **Corrective Action Taken**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line drawer soiled with food debris. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line soiled with food debris.
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture in dish area.
24-08-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove mold on cook line in disrepair allowing standing water to pool behind it. Person in charge removed water and placed work order for cove molding. **Corrective Action Taken**
36-03-4
74
Oct 7, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Observed soap missing from second floor wait station hand washing station. Person in charge is placing temporary soap dispenser at hand washing station. **Corrective Action Taken**
31B-03-4
Basic - Equipment in poor repair. Observed receipt printer sitting above steamer well melted. Person in charge changed it for new one. **Corrected On-Site**
14-11-5
Basic - Waste line missing at soda gun holster. Observed soda gun holster on first floor bar missing drain line.
29-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line drawers soiled with food debris.
23-03-4
78
Aug 7, 2024
Routine - Food
No violations found.
100
Jul 2, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
May 1, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 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. Observed dishwasher machine at 0ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food contact equipment ran through dish machine while tested at 0ppm chlorine. Person in charge primed and retested machine at 100ppm chlorine and reran dishes **Corrected On-Site**
22-45-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file for establishment. Observed smoker near back door. **Warning**
51-16-7
Intermediate - Handwash sink used for purposes other than handwashing. Obviously hand washing station in dish pit blocked by towels.
31A-11-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed two tongs on side of trash can on cook line employee removed tong and placed in dish washing area. **Corrected On-Site**
10-02-4
58
Oct 27, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red beans (46F - Cold Holding) cooled in the walk in cooler over night and covered. Operator discarded the red beans. **Corrective Action Taken**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding cabinet closest to the warewashing area, jam sauce (98F - Hot Holding); etouffee (106F - Hot Holding). Operator placed both products into the steam cabinet to reheat to proper holding temperature. At conclusion of inspection both items back in temperature range over 165F. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, red beans (46F - Cold Holding) cooled in the walk in cooler over night and covered. Operator discarded the red beans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp over beignet mix and washed/cut produce. Operator relocated the raw shrimp. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender peeling lemons behind the bar counter with barehands and a peeled with no gloves.
09-19-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At time of inspection in the walk in cooler chicken from 1141 (101F - Cooling) cooling and at conclusion of inspection chicken second temperature 30 minutes (98F - Cooling), chicken cooling in deep metal pans on top of each other. Operator had employee break into smaller portions and replace back into walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris on the blade. Operator cleaned the can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In the waitstation area, blue chemical spray bottle with no product labeling. Operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at the end of the main cook line over the flip top reach in cooler closest the hand wash sink has build up of dust. Build up grease on the hood filter and suppression system on the main cook line.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in walk in cooler over open container of mashed potatoes. Operator relocated the beverage. **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots around edges and top of the bulk ice bin on the bottom floor. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area and bottom shelf of the prep area, clean containers stacked while wet.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between reach in cooler and prep table. Operator relocated the knife. **Corrected On-Site** **Repeat Violation**
10-17-4
27
Apr 27, 2023
Routine - Food
No violations found.
100
Apr 26, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server area; Lettuce 49F, tomatoes 45F, goat cheese 47F; ( - Cold Holding)., person in charge placed on ice. Upstairs; butter 50F, whipped cream, milk 47F; ( - Cold Holding). All in cooler overnight. **Warning** - From follow-up inspection 2023-04-26: In server area; lettuce, feta 47F, feta 47F, tomato 48F, slaw 44F. Items were placed in coolers 8am, now 9:15 am. Temporary placed on time control. Butter 40F. **Admin Complaint**
03A-02-5
86
Apr 25, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server area; Lettuce 49F, tomatoes 45F, goat cheese 47F; ( - Cold Holding)., person in charge placed on ice. Upstairs; butter 50F, whipped cream, milk 47F; ( - Cold Holding). All in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upstairs; butter 50F, whipped cream, milk 47F; ( - Cold Holding). All in cooler overnight. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose in downstairs dish area. **Warning**
29-34-4
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. Missing on butter and salsa on cookline. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In downstairs bar; nozzles are dirty. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dry towels sitting on hand washing sink. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice upstairs has black mold like substance on ice plate.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and bowls not inverted.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables. Employee food above prep table. All were removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets on pasta cooler are torn. Also gaskets on upstairs reach in cooler do not seal when shut.
14-11-5
Basic - In-use knife/knives/spatulas stored in cracks between pieces of equipment. 2 spatulas in between wall at end of cook line. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Employee removed tongs. **Corrected On-Site**
10-20-4
33
Oct 18, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Harry's Seafood Bar & Grill last inspected?
The most recent health inspection at Harry's Seafood Bar & Grill on file is from Mar 16, 2026. The public record contains 15 inspections in total.
What is the most common violation at Harry's Seafood Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Harry's Seafood Bar & Grill.
How does Harry's Seafood Bar & Grill compare to other restaurants in St. Augustine?
Harry's Seafood Bar & Grill most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Harry's Seafood Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Harry's Seafood Bar & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Harry's Seafood 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 Seafood Bar & Grill inspected?
Based on the inspection history on file, Harry's Seafood Bar & Grill is inspected around four times per year on average.
Nearby Restaurants