HARRY'S SEAFOOD BAR & GRILL
46 AVENIDA MENENDEZ, Saint Augustine FL 32084 · (904) 824-7765
Last inspected Aug 25, 2026 · 14 visits since October 2023
SEP 25
JAN 26
MAR 26
MAY 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender peeling lemons behind the bar counter with barehands and a peeled with no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 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. DM tested at 0ppm. Quat tested at 400ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2; tomatoes 47F, cheese 46F, lettuce 45, chicken 52F;; ( - Cold Holding). Fry; boudin balls 54F. Server; feta 44F, slaw 51F; ( - Cold Holding) Per person in charge only out 1 hr. Placed back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; Mashed potatoes 91F, Blanc sauce98F; ( - Hot Holding). Both reheated to 165F.
Carbon dioxide/helium tanks not adequately secured. In front of walk in freezer. Person in charge secured.
Ice buildup in reach-in freezer and/or walk-in freezer. In ice cream reach in freezer there is ice buildup.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
No handwashing sign provided at a hand sink used by food employees. At bar downstairs they are missing hand washing sign. Person in charge replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top on ice cream collar is soiled. Tops on sugar, flour are soiled.
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; crab 51F, tomatoes 51F; ( - Cold Holding). In prep area thawing; Scallops 69F, sausage 70F; ( - Cold Holding) person in charge placed in walk in freezer. Everything placed in walk in freezer and on ice. 2nd temperatures read crab 41F, tomatoes 40F, scallops 43F, sausage 42F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In downstairs ice machine there is mold on inside top of machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on prep table. Person in charge removed.
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Upstairs; milk 47F, butter 47F; ( - Cold Holding) Both opened or made yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Drawers; chicken 49F, salmon 46F, lobster 47F, steak, sausage, mahi, shrimp 47F; ( - Cold Holding) In far left reach in cooler; Shrimp, market mix, sausage mix, salsa 47F; ( - Cold Holding) Upstairs; milk 47F, butter 47F; ( - Cold Holding) All in since yesterday.
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. Missing on butter on cook line and butter upstairs. Also missing on fries Person in charge time stamped.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in kitchen has black substance in top.
Buildup of food debris/soil residue on equipment door handles. Top of ice cream reach in freezer are soiled.
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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 waiter bare hand contact lemons that were placed on consumers drink glass. Immediately discussed with waiter. Waiter disposed of lemons wedges and used tongs.
Equipment and utensils not properly air-dried - wet nesting. Observed cleaned stacked food containers with visible moisture on drying rack.
Floor area(s) covered with standing water. Observed standing water on floor in front of ice machine Observed standing yellow colored liquid in floor near fire extinguishers.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers stacked on drying rack.
Unclean building components, attachments or fixtures. Observed vent hose above clean dishes on drying rack soiled with black/green mold like substance.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Observed cream sauce 1209 (97-107F - Cooling) 1616
Priority: High Priority Observed: 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. Observed cream sauce 1209 (97-107F - Cooling) 1616
Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in saute flip-top cooler: shrimp, (50F - Cold Holding); bow tie macaroni (55F - Cold Holding). Observed fry flip-top cooler: green tomatoes (51F - Cold Holding); cut lettuce (60F - Cold Holding); red sliced tomato (50F - Cold Holding). In top part of cooler with top open. Person in charge closed top and added ice. All items less than four hours per person in charge.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cove molding at floor/wall juncture broken/missing. Observed cove mold on cook line in disrepair allowing standing water to pool behind it. Person in charge removed water and placed work order for cove molding.
Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture in dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line drawer soiled with food debris.
Old food stuck to clean dishware/utensils. Observed old food on ladle hanging near expo line. Person in charge placed ladle in dirty dish bucket.
Unclean building components, attachments or fixtures. Observed fan on cook line soiled with dust.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No soap provided at handwash sink. Observed soap missing from second floor wait station hand washing station. Person in charge is placing temporary soap dispenser at hand washing station.
Equipment in poor repair. Observed receipt printer sitting above steamer well melted. Person in charge changed it for new one.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line drawers soiled with food debris.
Waste line missing at soda gun holster. Observed soda gun holster on first floor bar missing drain line.
Aug 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file for establishment. Observed smoker near back door.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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. Observed dishwasher machine at 0ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food contact equipment ran through dish machine while tested at 0ppm chlorine. Person in charge primed and retested machine at 100ppm chlorine and reran dishes
Handwash sink used for purposes other than handwashing. Obviously hand washing station in dish pit blocked by towels.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file for establishment. Observed smoker near back door.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed two tongs on side of trash can on cook line employee removed tong and placed in dish washing area.
Oct 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red beans (46F - Cold Holding) cooled in the walk in cooler over night and covered. Operator discarded the red beans.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender peeling lemons behind the bar counter with barehands and a peeled with no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp over beignet mix and washed/cut produce. Operator relocated the raw shrimp.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, red beans (46F - Cold Holding) cooled in the walk in cooler over night and covered. Operator discarded the red beans.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding cabinet closest to the warewashing area, jam sauce (98F - Hot Holding); etouffee (106F - Hot Holding). Operator placed both products into the steam cabinet to reheat to proper holding temperature. At conclusion of inspection both items back in temperature range over 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At time of inspection in the walk in cooler chicken from 1141 (101F - Cooling) cooling and at conclusion of inspection chicken second temperature 30 minutes (98F - Cooling), chicken cooling in deep metal pans on top of each other. Operator had employee break into smaller portions and replace back into walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris on the blade. Operator cleaned the can opener.
Spray bottle containing toxic substance not labeled. In the waitstation area, blue chemical spray bottle with no product labeling. Operator labeled the spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots around edges and top of the bulk ice bin on the bottom floor.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area and bottom shelf of the prep area, clean containers stacked while wet.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between reach in cooler and prep table. Operator relocated the knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at the end of the main cook line over the flip top reach in cooler closest the hand wash sink has build up of dust. Build up grease on the hood filter and suppression system on the main cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in walk in cooler over open container of mashed potatoes. Operator relocated the beverage.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane gas tanks in the prep area utilized for movable stove system. Operator had employee remove the gas tanks.
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.