Pub at Harbor Village
Last inspected: Jan 15, 2026
67
Score
Pub at Harbor Village has been inspected eight times since 2022. On Jan 15, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
“Commercially processed ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
Pub at Harbor Village scores about where you'd expect for a Ponce Inlet restaurant. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
67
Aug 1, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
90
May 7, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above bread inside cooler on cookline. Manager moved bread with ready to eat food above. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed commercially processed salmon inside vacuum sealed packaging bearing a label to remove from packaging prior to thawing **Warning**
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. -ham **Warning**
02C-03-5
Intermediate - Manager or person in charge lacking proof of valid food manager certification and no other certified food service manager employed at this location. -william smith 2/17/2020 - servsafe -james brittain 10/17/2019 - servsafe **Warning**
53A-02-7
Basic - Equipment in poor repair. -rusted racks inside walk in cooler **Warning**
14-11-5
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. **Warning**
06-09-1
Basic - Portion cup with no handle used to dispense food. -bacon, bleu cheese crumbles **Warning**
14-01-5
52
Dec 12, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -cutting board on top of salad make line cooler. Small Surface area on front end of board
14-16-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink basin used for prep space with pan of raw chicken being wrapped temporarily resting on top of basin. Manager cleaned sink after use. -hand sink on cookline used to fill container **Corrected On-Site**
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. -pasta, manager corrected **Corrected On-Site**
02C-04-5
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. -salmon, manager removed from packaging **Corrected On-Site**
06-09-1
70
Mar 8, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
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
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -home depot bucket used for ice. Home depot buckets are not manufactured with food grade plastics.
14-15-4
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. -feta cheese inside lowboy across from grill, not date marked from when opened.
02C-03-5
Intermediate - Food-contact surface soiled with food debris. -inside mixer bowl, advised to cover mixer after routine cleaning
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets for walk in cooler
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -flour container
02D-01-5
58
Jun 23, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Dec 15, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. -wd40, oven cleaner, varipus toxic chemicals stored above coffee cups, clean bowls at dish pit **Corrective Action Taken**
41-10-4
High Priority - Raw animal food stored over canned/bottled drinks. -raw shell eggs above bottled beer inside wall in cooler on shelf **Corrected On-Site**
08A-11-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw fish inside cooler, manager corrected **Corrected On-Site**
08A-20-5
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. -open sliced deli meats, mozzarella cheese
02C-03-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -sausage, cheese
02C-06-5
Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers inside dry storage **Corrected On-Site**
25-06-4
Basic - Food not stored at least 6 inches off of the floor. -cases of soda bibs inside bar
08B-47-4
47
Frequently Asked Questions
When was Pub at Harbor Village last inspected?
The most recent health inspection at Pub at Harbor Village on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Pub at Harbor Village?
Across the inspection record, “commercially processed ready-to-eat” has been cited three times, more than any other issue at Pub at Harbor Village.
How does Pub at Harbor Village compare to other restaurants in Ponce Inlet?
Pub at Harbor Village most recently scored 67 out of 100, which is about the same as the Ponce Inlet average of 67.
Has Pub at Harbor Village's inspection record improved over time?
Yes. Recent inspections at Pub at Harbor Village have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pub at Harbor Village 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 Pub at Harbor Village inspected?
Based on the inspection history on file, Pub at Harbor Village is inspected around three times per year on average.
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