Harry's Continental Kitchens
525 St Jude's Dr, Longboat Key, FL 34228 · Permanent Food Service · License 5101981
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their server area: Butter chips (68°F - Cold Holding) Operator stated they had been out for approximately 2hrs. Operator placed them in a cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper or towels used as liner for food container.
Observed non food grade towels used to line cooked potatoes. Operator removed the towels.
Fixed on the spot
Intermediate2
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Observed their prep area hand sink with low pressure.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed their kitchen hand sink used to dump ice. Operator cleared it of ice.
Fixed on the spot
Basic4
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed their left side cook line microwave with heavy debris buildup.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed dust buildup on their electrical elements above their clean plates.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed a missing sign at the warewashing hand sink and the outside ice machine hand sink.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Observed their dumpster missing a drain plug.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.