Harry's Grill
9903 Gulf Dr, Anna Maria, FL 34216 · Permanent Food Service · License 5105344
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Sep 16 complaint inspection2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed onsite reduced oxygen packaged fish thawed in their package. Operator disposed of the product willingly.
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed onsite reduced oxygen packaged fish thawed in their package. Operator disposed of the product willingly.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed the operator vacuum packaging fish and beef products without a HACCP plan.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at the cook line sink. Operator placed more there.
Fixed on the spot
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed ROP beef products not properly labeled in the walk in freezer. Operator stated they had been prepped a day and a half ago and removed them from the packaging.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed their bar cutting board heavily grooved.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed a sign missing from their kitchen hand sink.
Earlier inspections 1
B81Routine inspection9 violations, 4 high priority No follow-up needed
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed commercially packaged reduced oxygen fish not removed from its packaging prior to thawing. Operator willingly disposed of the product.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shrimp stored over uncooked mushrooms in the walk in cooler. Operator moved the shrimp.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw packaged pork stored over cooked noodles in the make table cooler. Operator moved the pork.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Observed a container of raw fish stored above a package of water bottles in the walk in cooler. Operator removed the fish.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observe the bar hand sink used as a dump sink. Reviewed its proper use with the operator.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed missing paper towels at the prep and bathroom hand sinks. Operator placed more there.
Fixed on the spot
Basic3
Code 06, Food properly thawed: 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.
See stop sale. Observed commercially packaged reduced oxygen fish not removed from its packaging prior to thawing. Operator willingly disposed of the product.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed their bar cutting board heavily grooved.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed multiple single service articles not properly inverted.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.