HARRY'S POOL SIDE BAR & GRILL
9840 INTERNATIONAL DR, Orlando FL 32819 · 407-996-1256
Last inspected May 5, 2026 · 6 visits since October 2023
APR 24
NOV 24
APR 25
NOV 25
MAY 26
— STEADY
5 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
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 cook use bare hands to pick up salt on fries/advised.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
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./chlorine 0ppm/pool bar dish machine. Engineering on site/rechecked 50ppm/
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./raw mahi/walk in cooler/removed from package immediately.
Cutting board has cut marks and is no longer cleanable./white cutting board/cook line.
Employee beverage container on a food preparation table or over/next to soda bin/wait station/removed/
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack.
Ice scoop handle in contact with ice./pool bar ice bin/
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name./cornmeal/
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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./chlorine 0ppm/bar/technician fixed on site, rechecked chlorine 50ppm.
Employee with no hair restraint while engaging in food preparation./front line cook.
Floor area(s) covered with standing water./under kitchen hand wash sink area./cleaned up immediately/
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken stock hot holding on flat grill at 126F, less than 4 hours/recheated to 204F/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles at the bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored with cleaned wrapped utensils/
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses./not completely submerged/
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Container of medicine improperly stored./on top of the coffee machine/kitchen/
Cutting board has cut marks and is no longer cleanable./white cutting board with cut marks.
Food stored on floor./a box of raw beef bone on walk in freezer floor
No handwashing sign provided at a hand sink used by food employees./sign was completely covered by paper dispenser/dish area hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on dump sink
Food-contact surface soiled with food debris, mold-like substance or slime. -Fry baskets
Food stored on floor. - in walk-in cooler
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 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./0ppm, bar/rechecked 50ppm.
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 cook use bare hands to pick up salt on fries/advised.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./rechecked over 160F/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fresh garlic with oil holding at 70F, less than 4 hours per cook/will use time as public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions hot holding at 125F, less than 4 hours/reheated to 165F/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzle at the bar.
Handwash sink used for purposes other than handwashing./observed employee washed tongs in front line hand sink/advised.
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./white rice and mashed potatoes in walk in cooler.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable./white cutting board at front cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./next to microwave/
Employee personal food not properly identified and segregated from food to be served to the public./personal food on cleaned dish rack/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's purse at front cook line next to cooler/removed immediately.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food/
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/
Wiping cloth sanitizing solution stored on the floor./front cook line floor/
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.