Harry's Seafood Bar & Grille
Last inspected: Feb 3, 2026
52
Score
Harry's Seafood Bar & Grille appears in inspection records 10 times, starting in 2022. On Feb 3, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited six times.
Restaurants in Ocala average 78, so Harry's Seafood Bar & Grille trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. Cheese grits stored in cook line warmer. Manager stated grits placed in warmer two hours earlier. Manager had employee place proper time marking on grits. **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. Items stored in warmer in pass through window on server side: rice (122F - Hot Holding); cream sauce (124F - Hot Holding). Manager stated items placed in warmer three hours prior to temperature being taken. Manager voluntarily discarded items. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop blue cheese crumbles from reach-in cooler across from wait station. Manager removed cup during inspection. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in dry storage room. Manager returned containers to dish area to be rewashed. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Chicken base stored on floor in dry storage room. Manager placed chicken base on shelf. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager changed sanitizer water, 200 ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Containers of salt and paprika stored on shelf above kitchen steam kettles. Manager placed proper labels on containers. **Corrected On-Site**
02D-01-5
52
Sep 26, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler at end of cook line: macaroni (47F - Cold Holding). Manager stated macaroni was placed in cooler one hour prior to temperature being taken. Manager moved macaroni to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets beneath shelf in dish area.
29-34-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water,98F. Manager changed water and utensils, 147F. **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area at end of cook line, 100 ppm. Manager changed sanitizer water, 250ppm. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor behind bar. Manager placed bucket on shelf.
21-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees working in kitchen.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dry storage area. Manager pulled containers apart. **Corrected On-Site** **Repeat Violation**
24-08-4
55
Oct 16, 2024
Complaint Partial
No violations found.
100
Sep 17, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves handled raw fish then handled cooking equipment and clean plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
12A-09-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bread plates next to hand wash sink be server station exposed to splash. Manager moved plates **Corrected On-Site**
24-27-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex employee bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed glasses and took to dishwash area **Corrected On-Site**
24-08-4
74
Jul 8, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
78
Feb 15, 2024
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 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. At the bar area, female employee touching cut fruits whit bare hands, (no observable cross contamination observed).
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw sausage balls above cooked grits, manger moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing gloves, touches soiled surfaces and then grab bread and placed on the grill, Inspector instructed to removed gloves and washed his hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) 45F), raw sausage 47F, raw beef 43F, raw fish 41F and 44F. At the server area, eggs 44F(moved to freezer 43F). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At the cook line, grits cakes no time marked, manager marked. **Corrected On-Site**
03F-01-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line, touched his face with gloved hands and grab a cleaned container, inspector instructed to stop and washed hands. **Corrected On-Site**
12A-10-4
Intermediate - bottle containing toxic substance not labeled. At the dish machine area, squeeze bottle with pink solution (soap) not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to filled container with water.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, employee moved. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, observed mahi and red fish pulled last night inside vacuum sealed bag, Manager cut all the bags. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, manager moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the storage area wet. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked
14-38-4
Basic - Old food stuck to clean dishware/utensils. Cleaned stacked container at the storage area with food residue, manager moved to dish machine. **Corrected On-Site**
16-48-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (sandwich cooler). **Repeat Violation**
29-49-6
20
Aug 1, 2023
Complaint Full
No violations found.
100
Jul 10, 2023
Complaint Full
5 critical violations. 6 minor violations.
View 11 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 walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F. **Warning**
03D-02-5
High Priority - 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. In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F. **Warning**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw calamari above vegetables, manager moved and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, crab cakes 45, Manager moved to freezer, temperature dropped to 32F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, gumbo sauce 120F, Manager moved back to reheating box. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers at the dry storage area. **Repeat Violation**
24-08-4
Basic - Food stored on floor. At the dry storage area, flour bag on floor, manager moved. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers at the dry storage area. **Repeat Violation**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. One opened employee drink at the front line cooler, manager discarded. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, manager cleaned. **Corrected On-Site**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, manager moved off the floor. **Corrected On-Site**
21-38-4
35
Apr 3, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on cook line. Observed one fly in bar area. Observed one fly in dish area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in ice bath across from fryers: egg wash (48F - Cold Holding); shrimp (46F,45F - Cold Holding); fish (48F - Cold Holding). Manager stated items placed in ice bath one hour prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41: shrimp (41F,42F - Cold Holding); fish (41F - Cold Holding); egg wash (40F - Cold Holding). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Dish machine in kitchen, 0 ppm. Manager changed sanitizer bucket and primed machine, dish machine 50 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep reach-in cooler stained. Hot water nozzle of tea machine in wait station.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean dish rack in dry storage room.
24-08-4
Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor in front of ice machine. Manager had employee store ice buckets on shelf next to ice machine. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of soda machine in wait station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in dry storage room.
16-46-4
Basic - Stored food not covered. Pan of shrimp stored in walk-in cooler. Manager placed lid on pan of shrimp. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil on cook line.
02D-01-5
35
Dec 28, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 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 the ceiling of the ice machine bin has dark foreign spots on it. Observed the dish wash machine testing 0 ppm for chlorine. A new jug was added, 100 ppm achieved. **Corrected On-Site**
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 male prep staff zesting a lemon, no gloves. Gloves were then added. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dairy at the bar, 45F. This was discarded by management. **Corrected On-Site**
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. Observed batter and egg dip lacking their times marks. Labels with an adjusted 2 hours were put in place. **Corrected On-Site**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Chris C. did not have a certified food manager certificate available for review.
53A-01-7
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the fry make table with dried food debris on the right handle.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 drinks in the kitchen, stored over or next to food or clean dishes. Each one in turn was adjusted to not be over food. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in 2 reach-in coolers in the kitchen. The staff is already aware of this.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet/damp cloth stored on a cutting board in the kitchen. This was placed in solution. **Corrected On-Site**
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed the bar floor has standing water, missing tiles and debris in the far corner.
36-10-4
39
Frequently Asked Questions
When was Harry's Seafood Bar & Grille last inspected?
The most recent health inspection at Harry's Seafood Bar & Grille on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Harry's Seafood Bar & Grille?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Harry's Seafood Bar & Grille.
How does Harry's Seafood Bar & Grille compare to other restaurants in Ocala?
Harry's Seafood Bar & Grille most recently scored 52 out of 100, which is lower than the Ocala average of 78.
Has Harry's Seafood Bar & Grille's inspection record improved over time?
Yes. Recent inspections at Harry's Seafood Bar & Grille have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Harry's Seafood Bar & Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Harry's Seafood Bar & Grille inspected?
Based on the inspection history on file, Harry's Seafood Bar & Grille is inspected around three times per year on average.
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