Havana Harry's Market
14219 Walsingham Rd Ste A, Largo, FL 33774 · Permanent Food Service · License 6217739
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot, 2 repeats), 7 basic (2 repeats)-21
- Safety score79
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 visitOct 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs over sliced cheese and cooked/portioned pork in walk in cooler
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork tamales in cooler at front counter missing date marked, per staff prepared on 10/13, date added
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Accumulation of grease on sandwich presses
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled sanitizer spray bottles in prep area, staff labeled
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions on floor next to meat slicer
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelving over sandwich press soiled Fan covers soiled in walk in cooler
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Rear door next to dish machine
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls and ceiling tiles soiled in kitchen
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Porous acoustic tiles over kitchen
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Staff reheating beef on electric sandwich press with no hood suppression system
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.