HARRY'S SEAFOOD BAR & GRILLE

Name: HARRY'S SEAFOOD BAR & GRILLE
Address: 24 SE 1 AVE, OCALA, FL, 344712152, US
Rating: 81.6

24 SE 1 AVE, OCALA, FL 344712152

License #5202044

🦞 Seafood ℹ️

81.6 Grade C / 100

Mixed Health Record

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Latest inspection

February 3, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HARRY'S SEAFOOD BAR & GRILLE in OCALA currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 41 total violations — 11 critical, 5 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 16, 2024

The latest inspection on February 3, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HARRY'S SEAFOOD BAR & GRILLE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop blue cheese crumbles from reach-in cooler across from wait station. Manager removed cup during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored in dry storage room. Manager returned containers to dish area to be rewashed.
[08B-38-4] Food stored on floor. Chicken base stored on floor in dry storage room. Manager placed chicken base on shelf.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager changed sanitizer water, 200 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of salt and paprika stored on shelf above kitchen steam kettles. Manager placed proper labels on containers.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cheese grits stored in cook line warmer. Manager stated grits placed in warmer two hours earlier. Manager had employee place proper time marking on grits.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer in pass through window on server side: rice (122F - Hot Holding); cream sauce (124F - Hot Holding). Manager stated items placed in warmer three hours prior to temperature being taken. Manager voluntarily discarded items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, employee moved.
[06-09-1] 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. In walk-in cooler, observed mahi and red fish pulled last night inside vacuum sealed bag, Manager cut all the bags.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, manager moved all.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the storage area wet.
[14-38-4] Food storage container/container lid cracked or broken. Multiple containers and lids cracked
[16-48-4] Old food stuck to clean dishware/utensils. Cleaned stacked container at the storage area with food residue, manager moved to dish machine.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (sandwich cooler).
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line, touched his face with gloved hands and grab a cleaned container, inspector instructed to stop and washed hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the bar area, female employee touching cut fruits whit bare hands, (no observable cross contamination observed).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw sausage balls above cooked grits, manger moved and stored properly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing gloves, touches soiled surfaces and then grab bread and placed on the grill, Inspector instructed to removed gloves and washed his hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) 45F), raw sausage 47F, raw beef 43F, raw fish 41F and 44F. At the server area, eggs 44F(moved to freezer 43F).
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At the cook line, grits cakes no time marked, manager marked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to filled container with water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided.
[41-17-4] bottle containing toxic substance not labeled. At the dish machine area, squeeze bottle with pink solution (soap) not labeled.