SURFSIDE, FL. A state inspection of Harbour Grill at 9415 Harding Ave on June 2 found that the restaurant had been serving food sourced from unapproved or unknown suppliers, a violation that means inspectors could not verify whether that food had ever passed a federal safety check.
The restaurant was not closed.
What Inspectors Found
Inspectors documented eight separate high-severity violations and four intermediate violations during the June 2 visit. The high-severity count is the worst single-inspection total in the restaurant's recorded history.
Among the most direct threats to customers: employees were not reporting symptoms of illness to management. Inspectors also cited improper hand and arm washing technique, meaning that even when staff attempted to wash their hands, the method used left pathogens behind.
Toxic chemicals were found improperly stored or labeled near food. Inspectors also found that required procedures for specialized food processes, such as smoking, curing, or reduced-oxygen packaging, were not being followed, and that no consumer advisory was posted for raw or undercooked menu items.
No person in charge was present or performing supervisory duties at the time of the inspection.
What These Violations Mean
Food from unapproved sources is not a paperwork problem. When a restaurant cannot document where its food came from, there is no traceability if a customer gets sick. Federal inspection checkpoints for pathogens like Listeria and Salmonella exist precisely at the supplier level. Food that bypasses those checkpoints arrives in a kitchen with no verified safety history.
The employee illness reporting failure compounds that risk directly. Norovirus, which is shed in enormous quantities by infected food workers, spreads through a kitchen and onto plates without any visible sign. A worker who does not report symptoms, and a manager who is not present to enforce reporting, is the combination most commonly identified in multi-victim outbreaks.
Improperly cleaned food contact surfaces and improperly cleaned multi-use utensils mean that bacteria from one food item transfer to the next. When the sanitizing solution is also found to be improperly concentrated, as cited here, the cleaning step that should kill surviving bacteria is not working either. The surfaces look clean. They are not.
The sewage disposal violation carries its own category of risk. Improper wastewater handling creates the possibility of fecal contamination spreading through a facility, reaching food preparation surfaces and equipment. That violation, combined with the handwashing failure, means two of the most direct routes for fecal-oral pathogen transmission were simultaneously compromised on June 2.
The Longer Record
Harbour Grill: High-Severity Violations Per Inspection
The June 2 inspection was Harbour Grill's 22nd on record. Across those 22 inspections, the restaurant has accumulated 246 total violations. The facility has never been emergency-closed.
High-severity violations have appeared in every single prior inspection in the available history. The counts from recent visits, 6 high in November 2024, 7 high in October 2025, and now 8 high in June 2026, show a line moving in the wrong direction. The restaurant was inspected twice in four days in late October 2025, suggesting a follow-up was triggered by the severity of what inspectors found, and the second visit still produced three high-severity citations.
The pattern across years is consistent: high-severity violations present, intermediate violations present, no closure. The June 2 inspection did not break that pattern.
Open for Business
State records show that after an inspection documenting eight high-severity violations, including food from an unknown source, employees not reporting illness, toxic chemicals stored improperly, and no manager present, Harbour Grill remained open and continued serving customers.
It was the restaurant's worst inspection in its recorded history.
It was not closed.