HARPOON HARRY'S CRAB HOUSE-TAMPA
225 S FRANKLIN ST, Tampa FL 33602 · 913-951-5731
Last inspected Jul 28, 2026 · 16 visits since July 2023
MAR 25
MAR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach behind dish machine in kitchen. 1 live roach behind table in kitchen with microwave 2 live roaches behind stove in back prep area of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024066246 | Sep 23, 2024 | Dec 9, 2024 | $400 |
Inspection history
16 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. White board on cooks line
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 51F held in a measuring bucket. Operator stated it was in walk in overnight and was finished cooking at 9:30pm last night
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cook eggs 56F cut spinach 60F Walk in cooler lobster bisque 51F improper cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by salad prep station Cold holding: cook eggs 56F cut spinach 60F see stop sale held overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Clear measuring bucket used for cooling lobster bisque discussed using wider shallow pans or ice stick method.
Cutting board has cut marks and is no longer cleanable. White board on cooks line
No handwashing sign provided at a hand sink used by food employees. By walk in cooler
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat bread by sushi bar area manager removed to proper storage
Stop Sale issued due to adulteration of food product. 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. Tuna not removed 3 bags
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on salad prep station corner Ham 52 cut lettuce 49 cut tomatoes 49F cut ham feta 48F shredded mozzarella 48F held over night no temperatures taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on salad prep station corner Ham 52 cut lettuce 49 cut tomatoes 49F cut ham feta 48F shredded mozzarella 48F held over night no temperatures taken
Handwash sink used for purposes other than handwashing. Stored aprons in sink by dish washer area.
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. Tuna not removed 3 bags
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw food to put on grill no removing gloves or hand washing occurred
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main cook line raw shrimp 46F shredded cheese mozzarella 46F Reach in cooler across from fryer Cold holding: raw shrimp 44F Reach in cooler by dish washing area cheese mozzarella 52F coleslaw 49F
Floor area(s) covered with standing water. Bar area upstairs
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing inside reach in cooler on sushi line
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Ice lid interior fell over inside
Mar 14, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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. Tested 2 times at 0 ppm discussed with manager to use the three compartment sink to sanitize the dishes
Roach activity present as evidenced by live roaches found. 1 live roach inside the sushi bar reach in cooler crack of sliding door Management killed roach and sanitized area. 1 live roach crawling on top of sushi bar reach in cooler management killed removed and sanitized the area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale Next over reach in cooler ravioli 48 f raw shrimp 48 f raw wings 45 f head chef added ice to products held less than 4 hours Reach in cooler on cooks line end of front line Raw shrimp 48 f cook ham 48 f. Employee added ice to items not being stopped saled
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Food-contact surface soiled with food debris, mold-like substance or slime.
Dead roaches on premises. 3 dead roaches in the exterior electrical compartment of the sushi bar refrigerator. 1 dead roach on the counter top of the sushi bar cooler. Employee removed roaches and sanitized area
Equipment in poor repair. Ice lid interior fell over inside
Stored food not covered. Pork and gumbo walk In cooler employee covered
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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. Tested both dishwashers in kitchen at 0 ppm discussed with management to use three compartment sink to sanitize dishes.
Roach activity present as evidenced by live roaches found. live roach inside the sushi bar reach in cooler crack of sliding door Management killed roach and sanitized area. 1 live roach crawling on top of sushi bar reach in cooler management killed removed and sanitized the area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 56 f Alfredo 56 f cook potatoes 56 f raw shrimp 56 f cooked noodles 55 f reach in cooler on cooks line across from fryers. Held over night no temperatures taken ambient air temperature 59 f see stop sale Next over reach in cooler ravioli 48 f raw shrimp 48 f raw wings 45 f head chef added ice to products held less than 4 hours Reach in cooler on cooks line end of front line Raw shrimp 48 f cook ham 48 f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.mash potatoes 127 f held in oven by walk in cooler manager moved to steam table to reheat Sushi rice 72 f in sushi pot discussed time as public health and to reheat foods to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled manager cleaned
Handwash sink used for purposes other than handwashing. Equipment stored in sink by dish washing machine manager removed items
Dead roaches on premises. 3 dead roaches in the exterior electrical compartment of the sushi bar refrigerator. 1 dead roach on the counter top of the sushi bar cooler. Employee removed and sanitized.
Stored food not covered. Gumbo pork walk in cooler management covered
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm used bottle to direct add to bucket sanitizer tubes not pushing through
Oct 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment
No handwashing sign provided at a hand sink used by food employees. Upstairs bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Walls to outside front of establishment open without air gates on, employee turned them on.
Sep 24, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Throughout kitchen and bar areas under equipment.
Sep 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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. 0 ppm operator will use 3 compartment sink until it is repaired
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 9 live flies in dish room area in kitchen 1 live fly in upstairs bar
Roach activity present as evidenced by live roaches found. 1 live roach behind dish machine in kitchen. 1 live roach behind table in kitchen with microwave 2 live roaches behind stove in back prep area of kitchen
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings in upstairs bar in corner.
Handwash sink not accessible for employee use at all times. Multiple sinks with food service equipment stored in them
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Throughout kitchen and bar areas under equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floors under equipment and bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers
Dec 12, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Items being stored in sinks operatoe removed them
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Did not turn test strip black. Operator will use three compartment sink to sanitize until repairs are made to dish machine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment and bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Downstairs bar sink hot water knob broken.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Both dishwashers are not functioning properly, the conveyer machine is skipping racks, and the chemical not cycling properly, operator states work order has been put in and will be completed today.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
No handwashing sign provided at a hand sink used by food employees. Upstairs bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving has debris and rust build up
Plumbing system in disrepair. Downstairs hand wash sink hot water knob broken
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
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.