[Editor’s note: The report mentioned here is from an inspection conducted on February 17 and may not represent the future health inspection status of the food establishment.]
Harbour Rackhouse underwent a routine inspection on February 17 by the Orange County health department. The restaurant was found to be in violation of multiple food safety codes, including the presence of fruit flies.
Harbour Rackhouse
- When: February 17, 2026
- Where: 16903 Algonquin St, Huntington Beach, CA 92649
Harbour Rackhouse is an American restaurant that was cited for several violations. They are:
- Not all food handlers possess a valid California Food Handler Card. Each food handler is required to maintain a valid California Food Handler Card for the duration of employment.
- A food employee was observed washing hands for less than 10 seconds, using hand sanitizer, and then moving to the cook’s line to prepare food.
- Some food items were measured at elevated temperatures in the left section of the cold top/reach-in cooler. Raw shrimp was measured at 46°F, sliced tomatoes at 49°F within a cooler drawer opposite the flat grill, chicken corn soup at 47°F in the leftmost reach-in door, thousand island dressing at 53°F, mayo aioli at 54°F, sliced tomatoes at 52°F in the cold top cooler, sliced cheddar at 45°F, and sliced pepper jack at 44°F in the cheese drawer.
- The report noted that the ambient temperature of the left section of the reach-in cooler was measured at 52°F. The person in charge stated that these food items were stored in this manner for 3.5 hours. The person in charge immediately relocated the affected foods to an ice bath with containers fully submerged. The left section of the cold top and reach-in cooler was placed under restriction for non-potentially hazardous foods only until verified repair.
- The blade of the meat slicer and the blade of the can opener were observed encrusted with food residue. A large flat pizza spatula was stored directly above the oven, and the top surface of the oven was unclean with encrusted debris. Food-contact surfaces were unclean. The person in charge relocated the slicer blade, can opener blade, and spatula to the four-compartment sink for washing, rinsing, and sanitizing.
- Floor sinks located below the microwave and below the charbroiler were seen to be slow-draining.
- Fruit flies were observed in the main food preparation area opposite the oven, throughout the bar area, primarily under the bar three-compartment sink, and near the four-compartment sink in the back food preparation area.
- The report said that raw shelled eggs were observed stored over ready-to-eat food items in the walk-in cooler. Raw beef was observed stored over raw fish in the cooler drawers below the cook’s line.
- Heavy accumulation of grease, residue, and debris was found on the exterior surfaces of cooking equipment at the main cook’s line, on food preparation tables in the back food prep area opposite warewashing, on the soda drink dispenser storage rack, and on fan vent guards within the keg walk-in cooler.
- The ambient temperature of the left section of the continuous reach-in cooler was measured at 52°F. The cooler drawer opposite the flat grill and the leftmost door were unable to fully close. The fan within the left portion of the unit was missing.
- The hot water handle at the bar three-compartment sink was observed in disrepair and must be repaired or replaced, the report mentioned. Cardboard was seen lining the lower shelving of all food preparation tables.
- Carbon Dioxide cylinders were found unfastened behind the ice machine. The ice scoop was stored directly above the ice machine.
- Ventilation and lighting in the employee restroom were observed in disrepair, the report said.
- Multi-use wiping cloths were observed stored outside of sanitizer buckets throughout food preparation areas.
- A leak was seen at the water line behind/below the low-temperature dish machine.
- The report said that employee personal items were stored above and next to food and food equipment on storage shelving and food preparation tables in the back food preparation area.
- Grease, debris, and residue were observed on floors and walls under all cooking equipment at the main cook’s line, below the warewashing area, below the soda drink dispenser storage area, on floors of storage closets near the restrooms, and throughout the bar area.
A detailed report is available online.
Follow-up Inspection
According to the report, the health department will assess the corrections of violations during a reinspection to be held on February 26. The restaurant is expected to repair the main top cooler and the leak in the dish machine.
