HARRY'S SEAFOOD BAR & GRILLE
101 N KENTUCKY AVE, Lakeland FL 33801 · 6862228
Last inspected Aug 24, 2026 · 8 visits since December 2023
DEC 24
APR 25
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter on the cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. A half gallon of Half and Half creamer dated 8-11-2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter on the cook line.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Melted butter on the cook line. The manager discarded the the butter. Prepared at 10:30 a.m. Should have been discarded at 2:30 p.m.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dry storage area.
Show the remaining 1 finding ▾
Ice buildup in walk-in freezer. Around the walk - in freezer door frame.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer around door frame
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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 at 0ppm chlorine as machine was actively being used. Corine was not pulling through line and there was a large air gap.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink by fryers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags, jackets, and purses, and dry storage next to spices and single service items
Ice buildup in walk-in freezer around door frame
No handwashing sign provided at a hand sink used by food employees. Cook line hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled with dust
Water draining onto floor surface. Ice machine draining onto floor and going into front floor grate
Jul 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Pasta and shrimp plate temp 122F. Manager had the plate reheated.
Employee washed hands with no soap. Observed employee on cookline, when charging gloves washed hands without using soap. Manager corrected the employee. They rewashed hands correctly
Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink to fill towel bucket in bar area.
Ceiling/ceiling tile shows damage or is in disrepair. Stockroom left corner water damage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee next to mixer. Drink was moved.
Waste line clogged at soda gun holster. Right side of bar.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs, spatulas on the side of the cook line in water at 101F. The water was discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grouper 44F Taco Mahi 46F. Product was put on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend at 86F. The butter was discarded. Discussed options with the manager.
Microwave missing fan guard cover/splatter shield. Microwave above the steam table.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the 3 compartment sink. The paper towels was replaced.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dry storage area.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 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 Kitchen Manager made adjustments, retested 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline. Ice machine
Ice buildup in walk-in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster right side bar area.
Objectionable odors in bathroom or other areas of the establishment. Cookline
Plumbing system in disrepair. Hot water sink continues running in dishroom.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 2 servers drop off dirty dishes in dishroom, never washed hands before return to customer tables.
Soap dispenser at handwash sink not working/unable to dispense soap. Bar area. Operator replaced soap dispenser
Spray bottle containing toxic substance not labeled. Degrease on dish shelf. Kitchen manager discarded spray bottle.
Wet wiping cloth not stored in sanitizing solution between uses. Cookline and serviceline. Kitchen manager removed wet towels.Corrected On-SiteCorrected On-Site**
Working containers of food removed from original container not identified by common name. Oil container on cookline. Manager had employee labeled spray bottle.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Bar area. Employee replaced.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cookline between lid and side of marketable.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs laying down in salad. Employee remove salad.
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.