HARAT'S IRISH PUB
100 COMMERCIAL BLVD, Lauderdale-By-The-Se FL 33308
Last inspected Jul 16, 2026 · 10 visits since September 2023
AUG 24
DEC 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found, approximately; 1 live roach on wall next to 3 door reach in freezer by prep area. 4 live roaches on ground at Cookline next to speed rack used as storage for wooden food boards. Professional pest control exterminator on-site at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025053946 | Jul 16, 2025 | Aug 26, 2025 | $400 |
Inspection history
10 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
1. Cookline - low boy - Raw beef stored over/not properly separated from ready-to-eat sauces. 2. Cookline - low boy - French toast batter with raw shell eggs stored over/not properly separated from ready-to-eat blue cheese crumbles. Operator stored all items properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken wings (45-47F). Per operator prepared/cooked yesterday and held in walk in overnight. Not prepped or portioned today. Observed item in tall plastic covered container. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food from freezer without washing hands. Reviewed proper handwashing washing and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - left flip top - sliced cheese (44-50F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken wings (45-47F). Per operator prepared/cooked yesterday and held in walk in overnight. Not prepped or portioned today. Observed item in tall plastic covered container. See stop sale.
Show the remaining 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - left flip top - sliced cheese (44-50F). Per operator item held in unit overnight. Not prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cookline magnetic knife rack visibly soiled. 2. All bar soda guns visibly soiled.
Interior of Cookline /microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler. Cookline low boy.
Waste line missing at soda gun holster. All bar soda guns.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles operator began cleaning during inspection.
No chlorine chemical test kit provided when using sanitizer at warewashing machine or wiping cloths.
Hole in or other damage to wall at bar area.
Reach in cooler gaskets in disrepair.
Standing water in bottom of reach-in-cooler at cookline.
Jul 17, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Accumulation of lime scale on the inside of the dishmachine.
Hole in or other damage to wall at 1.) Bar area left of hand washing sink. 2.) Server drink station
Insect control device installed over clean drink cups at bar area.
Interior of reach in cooler gaskets in disrepair.
Jul 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. 1 door standing reach in cooler at cookline; raw fish stored over washed ready to eat vegetables. Operator stored properly.
Roach activity present as evidenced by live roaches found, approximately; 1 live roach on wall next to 3 door reach in freezer by prep area. 4 live roaches on ground at Cookline next to speed rack used as storage for wooden food boards. Professional pest control exterminator on-site at time of inspection.
Food-contact surface soiled with food debris. 1.) Prep area can opener soiled with built up food residue. Operator placed in triple sink to be washed rinsed and sanitized. 2.) Prep area slicer soiled with food debris. 3.) Bar area soda gun nozzles
Handwash sink used for purposes other than handwashing. -Bar area hand washing sink used as dump sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink, Operator provided.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cookline and standing reach in cooler, cooked rice, cooked chicken, cooked pasta, marinara and pesto sauce. Made on
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -Plastic bowl with no handle in container of flour at prep area.
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 middle reach in cooler.
Floor area(s) covered with standing water, by 3 door reach in freezer and kitchen exit door. 1.) Upper level walk in cooler.
Food stored on floor upper level storage area. 1.) Containers of dry pasta containers stored on floor of upper level food storage area. 2.) Containers of raw chicken wings stored on floor in walk In cooler.
Hole in or other damage to wall at 1.) Bar area left of hand washing sink. 2.) Server drink station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -2 containers of utensils in standing water 83F at cookline.
Insect control device installed over clean drink cups at bar area.
Interior of reach in cooler gaskets in disrepair.
Standing water in bottom of the left and right reach-in-coolers at the Cookline.
Time/temperature control for safety food thawed in an improper manner. -Frozen fish thawing in food container on prep counter. Under no running water or temperature control. Operator placed under cold running water.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. -2 Sysco Imperial pizza sauce 6.63LB
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. -Prep employee removed ear piece with gloved hands and returned to food preparation, reviewed proper glove usage and hand washing with employee. Employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked potatoes 82F, observed unit on lowest setting. Operator adjusted settings, reheated potatoes in fryer. Cooked potatoes 170F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzle
Handwash sink used for purposes other than handwashing. -Bar hand washing sink used as dump sink, operator removed dump strainer. Explained the differential between dump and handwashing sink with operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Reviewed the importance of the employee reporting agreement with operator, provided document, employees read over and signed reporting agreement.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Bar Ice bins -Kitchen Ice machine
Approximately 14 ceiling tiles with accumulated mold-like substance.
Food stored on floor. -2nd floor storage; bulk case of dry pasta stored on floor, operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Cookline; Across from standing reach in cooler, utensils in water 82F operator placed on a heat source water 140F.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observe with oysters
Observe more then four employees with out CFM
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in water at 87°F. Operator removed water
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Walk in cooler - upstairs - raw ground beef stored over raw oysters and raw fish. Operator stored all items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored behind ready to eat vegetables in upper section of cookline flip top. Operator stored all items properly.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Dmitri Serebrianik.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline - operator replaced.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Cookline - operator replaced.
In-use ice scoop stored on soiled surface between uses. Operator stored properly.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority9 Intermediate2 Basic
Show 13 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid in dry storage. Operator removed.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - Raw shell eggs in top section over raw fish in lower section. - Cookline drawers - raw chicken stored over cooked ribs. Operator stored all items properly.
Clam/mussel/oyster tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - raw smoked salmon and ahi tuna. Reviewed menu update with operator.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Food Employee Reporting Agreement to operator for employees. Operator began having employees fill out form during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - waffle batter - with butter. Provided Time as a Public Health Control form to operator. Operator filled out during inspection.
Oysters tag removed from original container prior to container being emptied. Reviewed proper procedures. Operator replaced tag.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to operator. Operator posted.
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. Cookline - raw fish - observed fish not fully thawed. Reviewed proper procedures for thawing ROP fish. Operator opened all packages.
Working containers of food removed from original container not identified by common name. Bulk flour and sugar. Operator labeled during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.