Harpoon Harry's

832 Caroline St, Key West, FL 33040 · Permanent Food Service · License 5400839

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

11 violations found

First visitSep 15, 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.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell on top preparation table, for less than 4 hours as per operator, operator placed inside reach in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracked shell eggs than touched cleaned dishes without change his gloves and washed his hands. Instructed operator regarding washing hands rules. Operator properly washed hands.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine test kit.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed multiple clean dishes on hand sink located next to dishwasher machine, operator removed it.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Dario with more than 2 months of being hired.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Croutons container.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of onions on walk in cooler floor.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Operator removed it.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed multiple wet wiping towels on preparation table, operator stored in chlorine sanitaizer solution.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.