FLYING HARPOON
304 WILLIAMS AVE, Port St Joe FL 32456 · 251-458-3316
Last inspected Jun 10, 2026 · 5 visits since June 2025
3 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reheated roast beef 55 F in at 9:30 am temp at 12:35 pm. Reheat gravy 156 F at 9:30 am temp at 12:36 pm.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Wash hands for 6 seconds.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reheated roast beef 55 F in at 9:30 am temp at 12:35 pm. Reheat gravy 156 F at 9:30 am temp at 12:36 pm.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. reheated roast beef 55 F in at 9:30 am temp at 12:35 pm. Reheat gravy 156 F at 9:30 am temp at 12:36 pm.
Handwash sink used for purposes other than handwashing. Observed a steel wool inside the employee hand sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Bar area. person in charge made the CO2 tank secured.
Employee with no hair restraint while engaging in food preparation. Cook line.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Carbon dioxide/helium tanks not adequately secured bar line.
No handwashing sign provided at a hand sink used by food employees next to the ice machine.
Stored food not covered. Observed crab legs not covered in the reach in freezer on the cook line.
Time/temperature control for safety food thawed in an improper manner. Observed pork butts shrimp,bag oyster thawing in standing water.
Wet mop not stored in a manner to allow the mop to dry. Manager removed the mop and stored it correctly.
Working containers of food removed from original container not identified by common name. Crab season not labeled. Label were placed on the container.
Nothing was found. The inspector recorded no violations at all.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.