Harpoon Harry's Crab House-Tampa
225 S Franklin St, Tampa, FL 33602 · Permanent Food Service · License 3918309
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection4 high priority (fixed before it reopened Oct 6, 1 repeat), 3 basic-17
- Emergency closure on Oct 6, reopened Oct 6Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-10
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
The main dishwasher chlorine is working. Manager turned off high temp machine
More time given
- First visitOct 6, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.reach in cooler temperatures underneath flat top grill raw shrimp 47°F raw beef 48°F shredded Mexican cheese 48°F chef moved food to walk in less than 4 hours
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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 dish washer running dishes tested at 0 ppm disscued to use three compartment sink
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested high temp 3 times between 130°F-146°F
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
4 live roaches behind bar top on sushi line. 1 live roach under reach in cooler on salad prep area
Basic3
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Cooks line
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested at 0 ppm
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 dead roaches behind counter top sushi bar area 1 dead roach dead next to mop sink.
Earlier inspections 1
C70Routine inspection6 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cold holding: cook eggs 56°F cut spinach 60°F Walk in cooler lobster bisque 51°F improper cooling.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler by salad prep station Cold holding: cook eggs 56°F cut spinach 60°F see stop sale held overnight
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Lobster bisque 51°F held in a measuring bucket. Operator stated it was in walk in overnight and was finished cooking at 9:30pm last night
Intermediate1
Code 03, Food out of temperature: 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.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White board on cooks line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
By walk in cooler
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.