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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HARRY'S GRILL in ANNA MARIA currently holds an InspectFL Health Score of 65.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 4 major, 6 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 16, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HARRY'S GRILL has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed onsite reduced oxygen packaged fish thawed in their package. Operator disposed of the product willingly.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed their bar cutting board heavily grooved.
- [31B-03-4] No soap provided at handwash sink. Observed no soap at the cook line sink. Operator placed more there.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed a sign missing from their kitchen hand sink.
- [03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP beef products not properly labeled in the walk in freezer. Operator stated they had been prepped a day and a half ago and removed them from the packaging.
- [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed the operator vacuum packaging fish and beef products without a HACCP plan.
- [01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed onsite reduced oxygen packaged fish thawed in their package. Operator disposed of the product willingly.
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