Harry's Seafood Bar & Grill
46 Avenida Menendez, St Augustine, FL 32084 · Permanent Food Service · License 6501354
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 24 routine inspection3 high priority (2 fixed by the Aug 25 follow-up, 1 fixed on the spot, 1 repeat), 5 basic-16
- Administrative complaint on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
#2; tomatoes 47°F, cheese 46°F, lettuce 45, chicken 52°F; ; ( - Cold Holding). Fry; boudin balls 54°F. Server; feta 44°F, slaw 51°F; ( - Cold Holding) Per person in charge only out 1 hr. Placed back in walk in cooler.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steam table; Mashed potatoes 91°F, Blanc sauce98F; ( - Hot Holding). Both reheated to 165°F.
Fixed on the spot
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. DM tested at 0ppm. Quat tested at 400ppm
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In ice cream reach in freezer there is ice buildup.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave is soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top on ice cream collar is soiled. Tops on sugar, flour are soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At bar downstairs they are missing hand washing sign. Person in charge replaced.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In front of walk in freezer. Person in charge secured.
Fixed on the spot
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.