Harbour Inn Seafood, 7416 Williamson Rd, Roanoke, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Harbour Inn Seafood
Address: 7416 Williamson Rd, Roanoke, Virginia
Phone: (540) 563-0001
Total inspections: 11
Last inspection: Aug 7, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 07, 2008Follow-up00-
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the two door ref next to ice machine is not accurate.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  • 2640 - Dumpster needs c;leaning and the area around the dumper has debris and liquid waste.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 3180 - Floors in the both walkin ref units noted in need of cleaning. (Clean and sanitize)
July 31, 2008Routine24Details / Comments
  • 0450 - Corrected During Inspection Critical Bottles of coffee stored in ice bin of ice machine.
  • 0820 - Corrected During Inspection Critical Prep ref unit at 55 degrees F.
  • 1100 - Cuttings boards rough and not able to be cleaned an sanitized.
  • 1770 A - Corrected During Inspection Critical Plastic section of ice machine bin had accumulation of debris.
October 30, 2007Routine31Details / Comments
No violation noted during this evaluation. October 10, 2006Follow-up00-
  • 0830 - Critical Ready to eat food not dated.
  • 0960 1 - Critical Food being stored in gray trash cans and bus containers.
  • 1770 A - Critical Ice bins not clean and coffee grounds on ice.
  • 2520 - Critical Threaded faucets with hoses not provided with backflow prevention devices.
September 19, 2006Routine40Details / Comments
  • 2020 - Unwrapped knives, forks, or spoons were stored in the kitchen with the food contact surface up.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is a fairly big opening under the rear entry door.
  • 3170 - Repeat The floor tiles in the kitchen area where most of the food preparations are done are in need of regrouting.
March 03, 2005Routine03Details / Comments
  • 0820 - Critical The salad dressings in the salad prep unit were cold holding at improper temperatures. All were above 50 degrees F.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Styrafoam cups found on shelves in the waitress service area.
  • 0220 - Critical The @PERSONNEL@ is @PERSONNEL ACTION@ in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Packs of smokes were found in the food prep and waitress service area.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Hobart Slicer - flour and food residue present 2. Hobart Slicer - Standing water present
  • 3170 - The following areas in the physical structure are not maintained in good repair: 1. Floor tiles in the kitchen are in need of being regrouted. 2. Back wall behind the prep tables is missing tiles and some existing tiles are broken. 3. Ceiling light fixtures in the walk-in freezer are missing bulbs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. The prep tables and equipment sides in the old togo room. 2. The prep table at the back wall - top surface. 3. The lid and sides of the very large bulk storage containers have breading residue. 4. The handles of the very large bulk storage containers. 5. The exterior of the Hobart floor mixer. 6. The surface of the table holding the hot soup holding unit.
  • 3180 - The physical structure in the following locations were observed in need of cleaning: 1. Floor in the kitchen, especially in the dishwashing area and under some of the food prep tables. 2. The wall in the back behind the prep tables holding the Hobart slicers. 3. Where the grout is low between the floor tiles - food residue.
  • 3240 - Handwashing facilities are unclean and not maintained.
  • 3460 - Critical NyQuil was on a shelf in the waitress service area.
July 20, 2004Routine--Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. Some of the light bulbs were burned out and need to be replaced.
  • 2310 - Critical Using the handwashing sink for waste disposal. Used ice was observed in the sink bowl.
March 03, 2004Routine--Details / Comments
No violation noted during this evaluation. September 25, 2003Follow-up00Details / Comments
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
  • 3170 - The grout between floor tiles in areas in the kitchen, warewashing room and waitress area need to be regrouted.
  • 1800 - The large white poly bulk food storage container has food and soil residue on the lid and sides.
September 24, 2003Routine03Details / Comments
  • 1570 - The door gaskets on the walk-in cooler are damaged.
  • 3020 - Soap was not provided at one of the hand washing sinks in the kitchen.
  • 3030 - No disposable towels were provided at a hand washing sink in the kitchen.
April 29, 2003Routine03Details / Comments

July 31, 2008 (Routine)


October 30, 2007 (Routine)

Violations: Comments:
Inspection done on 10-31-07 but computer would only allow 10-30-07 inspecton date to be entered.

September 19, 2006 (Routine)


March 03, 2005 (Routine)

Violations: Comments:
The hot water during the sanitizing cycle in the dishwashing machine DID get hot enough to properly sanitize food and non-food contact surfaces. A thermolabel used to check the temperature turned black.

July 20, 2004 (Routine)

Violations: Comments:
The floors in the kitchen need to be regrouted ASAP so they can be cleaned of soil and food residue. The grooves between the tiles hold the food residue.
Everything is to be cleaned and sanitized prior to closing at night. Food residue should not be left on the floor over night. That is an open invite to bugs.
Dirty utensils, kitchenware and equipment should not be left on the drainboard of the dishwasher over night. Everything needs to be washed. It would be okay
to allow washed items to air dry over night on a clean surface.
Employees can get very good plastic drink containers with tight fitting lids and straws from the various dollar stores. These would be okay.

March 03, 2004 (Routine)

Violations: Comments:
I demonstrated to the kitchen workers how to mix a 100 ppm chlorine based sanitizing solution in a quart spray bottle. The bottles were labeled in English and Spanish. I instructed the workers to spray all stainless steel surfaces with the sanitizing solutions after food preparation tasks are finished and the surface is cleaned. All these surfaces are to be sprayed with the sanitizing solutions before leaving at night.
The hot water during the sanitizing cycle of the dishwasher DID get hot enough to properly sanitize food and nonfood contact surfaces.

September 25, 2003 (Follow-up)

Recheck the hot water in the sanitizing cycle and wash cycle of the warewashing machine. The wash guage registered 159 degrees F and the final rinse (sanitizing) guage registered 170 degrees F. A heat sensitive Thermolable was used and it did turn black indicating the surface did get 160 degrees F and above.

September 24, 2003 (Routine)

Violations: Comments:
Correction: A soap and paper towel dispenser was installed at the hand sink between the warewash room and potatoe prep room.

April 29, 2003 (Routine)

Violations: Comments:
Corrections from the previous inspection:
1. (220) No evidence that employees were using tabacco products in the storage room or kitchen.
2. (1750) Food grade containers were provided and they are not reusing single use mfg containers.
Hot water during the sanitizing cycle in the dishwasher did get hot enough to properly sanitize equipment and
utensil surfaces. Thermolabel is on the health dept. inspection copy.

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