HARRY'S SEAFOOD BAR & GRILLE
24 SE 1 AVE, Ocala FL 34471 · (352)840-0900
Last inspected Feb 3, 2026 · 8 visits since July 2023
JUL 24
SEP 24
OCT 24
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, gumbo sauce 120F, Manager moved back to reheating box.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Cheese grits stored in cook line warmer. Manager stated grits placed in warmer two hours earlier. Manager had employee place proper time marking on grits.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer in pass through window on server side: rice (122F - Hot Holding); cream sauce (124F - Hot Holding). Manager stated items placed in warmer three hours prior to temperature being taken. Manager voluntarily discarded items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill.
Bowl or other container with no handle used to dispense food. Cup used to scoop blue cheese crumbles from reach-in cooler across from wait station. Manager removed cup during inspection.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Containers stored in dry storage room. Manager returned containers to dish area to be rewashed.
Food stored on floor. Chicken base stored on floor in dry storage room. Manager placed chicken base on shelf.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager changed sanitizer water, 200 ppm.
Working containers of food removed from original container not identified by common name. Containers of salt and paprika stored on shelf above kitchen steam kettles. Manager placed proper labels on containers.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler at end of cook line: macaroni (47F - Cold Holding). Manager stated macaroni was placed in cooler one hour prior to temperature being taken. Manager moved macaroni to reach-in freezer to reduce temperature to 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets beneath shelf in dish area.
Employee with no beard guard/restraint while engaging in food preparation. Two male employees working in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dry storage area. Manager pulled containers apart.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water,98F. Manager changed water and utensils, 147F.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area at end of cook line, 100 ppm. Manager changed sanitizer water, 250ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor behind bar. Manager placed bucket on shelf.
Oct 16, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves handled raw fish then handled cooking equipment and clean plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bread plates next to hand wash sink be server station exposed to splash. Manager moved plates
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex employee bathroom.
Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed glasses and took to dishwash area
Jul 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed clam tags stored in binder, however last date served was not on any of the tags.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager had buckets washed and stored inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( mushrooms and tomatoes ) stored over ready-to-eat food ( cut peppers ) in walk in cooler
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line, touched his face with gloved hands and grab a cleaned container, inspector instructed to stop and washed hands.
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. At the bar area, female employee touching cut fruits whit bare hands, (no observable cross contamination observed).
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw sausage balls above cooked grits, manger moved and stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing gloves, touches soiled surfaces and then grab bread and placed on the grill, Inspector instructed to removed gloves and washed his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) 45F), raw sausage 47F, raw beef 43F, raw fish 41F and 44F. At the server area, eggs 44F(moved to freezer 43F).
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At the cook line, grits cakes no time marked, manager marked.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to filled container with water.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided.
bottle containing toxic substance not labeled. At the dish machine area, squeeze bottle with pink solution (soap) not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, employee moved.
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. In walk-in cooler, observed mahi and red fish pulled last night inside vacuum sealed bag, Manager cut all the bags.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, manager moved all.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the storage area wet.
Food storage container/container lid cracked or broken. Multiple containers and lids cracked
Old food stuck to clean dishware/utensils. Cleaned stacked container at the storage area with food residue, manager moved to dish machine.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (sandwich cooler).
Aug 1, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F.
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. In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw calamari above vegetables, manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, crab cakes 45, Manager moved to freezer, temperature dropped to 32F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, gumbo sauce 120F, Manager moved back to reheating box.
Equipment and utensils not properly air-dried - wet nesting. Stacked containers at the dry storage area.
Food stored on floor. At the dry storage area, flour bag on floor, manager moved.
Old labels stuck to food containers after cleaning. Cleaned stacked containers at the dry storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. One opened employee drink at the front line cooler, manager discarded.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, manager cleaned.
Wiping cloth sanitizing solution stored on the floor. At the cook line, manager moved off the 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.