HARRY & THE NATIVES
11910 SE FEDERAL HWY, Hobe Sound FL 33455 · 772.546.3061
Last inspected Aug 11, 2026 · 9 visits since July 2023
SEP 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 by cook line, 1 by dish machine, 1 by chemical rack at mop sink area. Flying insects buzzing around not landing on food or food contact surfaces. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058299 | Jul 16, 2025 | Sep 10, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed chicken above bread not all products commercially packaged in walkin freezer. Operator discarded bread.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar chest refrigerator (); butter (64F - Cold Holding) Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chest refrigerator (); butter (54F - Cold Holding) Operator discarded.
Time/temperature control for safety food re-served to customers. Observed butter at table that wait staff placed back in Refrigerator of next customer. See stop sale
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator placed towel at sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quiche made on 8/8 not date marked. Operator labeled 8/8
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishments has notification of service fee on breakfast and lunch/dinner menu. Observed no notification of service fee on kids menu and drink menu.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust buildup on wall right of hood s at cook line.
Dec 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler: Cooked roast beef 48F at10:00AM cooling over night since 10:30PM Food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked roast beef at reach in cooler made on 12/5/2025 date exceeds 7 days after preparation See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked roast beef at reach in cooler made on 12/5/2025 date exceeds 7 days after preparation See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler: Cooked roast beef 48F at 10:00AM cooling over night since 10:30PM Food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Cooked roast beef inside walk in cooler cover with plastic wrap and tin foil with water condensation build up on inside of plastic wrap at 10:00AM cooling over night since 10:30PM Food did not reach from 135F to 41F within 6 hours of cooling
Food stored under dripping water line. Observed water from walk in cooler ceiling vent leaking onto containers of covered tomatoes. Operator removed and stored food in proper area
No handwashing sign provided at a hand sink used by food employees in back kitchen Operator placed new sign
Observed Reach-in cooler at cook line with shelves with rust that has pitted the surface
Standing water in bottom of reach-in-cooler.
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Sliced turkey made 7/9 at sandwich/salad cooler, cooked ground beef made 7/1 at tall stainless reach in cooler by dessert station.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Live, small flying insects found 1 by cook line, 1 by dish machine, 1 by chemical rack at mop sink area. Flying insects buzzing around not landing on food or food contact surfaces. Advised operator to kill and remove flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked roast beef and corned beef at flip top cooler by flat top, raw pork belly over hot dogs at walk in cooler. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Sliced turkey made 7/9 at sandwich/salad cooler, cooked ground beef made 7/1 at tall stainless reach in cooler by dessert station.
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. Salad/sandwich flip top: tuna salad (53F - Cold holding ); feta (53F - Cold Holding); cooked beets (51F - Cold Holding); diced/sliced tomatoes (54F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad/sandwich flip top: tuna salad (53F - Cold holding ); feta (53F - Cold Holding); cooked beets (51F - Cold Holding); diced/sliced tomatoes (54F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam well: sausage patties (118F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator returned to flat top to reheat 165+F.
Toxic substance/chemical improperly stored. Observed Disinfectant spray bottle hung over brown sugar, raisins and to go cups and lids at cook line area, WD-40 over mixer and flour in dry storage by dish area. Operator stored chemicals properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed Ammonia spray bottle not labeled by chemical rack. Operator labeled properly.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chili (53F - Cooling) at 9:50am; cooling since 1/8 at 12:30pm Observed in large sealed plastic container. At current rate of cooling product did not reach 41F with in 6 hours. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then picked up and moved a pan of toast points and handled plates with plated ready to eat food with no hand wash. Educated employee and operator on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken tenders over sweet potato fries at tall reach in freezer on cook line, raw alligator patties over cheese at flip top cooler by waffle iron, raw sausage patties over biscuits at tall stainless reach in cooler in prep area. Operator stored all products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw fish at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chili (53F - Cooling) at 9:50am; cooling since 1/8 at 12:30pm Observed in large sealed plastic container. At current rate of cooling product did not reach 41F with in 6 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs no time mark at cook line. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink with 2 hose connections.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari and raw shrimp over tater tots at reach in freezer on cook line. Both products not in commercial packaging. Raw conch over cooked chicken at reach in cooler on cook line. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cooked peppers and onions made 9/7, cooked mushrooms made 9/6, chili made 9/11. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding) Observed stocked to top of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed on lower portion of cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No Time stamp for raw shell eggs. Per operator, out of temperature for approximately two hours. Operator placed time stamp for remaining 2 hours.
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/ No proof that Certified food manager on shift at time of inspection.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Ham stored on floor in walk in freezer. Operator put on a shelf.
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler at cook line shelves with rust that has pitted the surface.
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched sliced cheese with bare hand- food not be heated to 145 F; educated and employee washed hands before returning to cook station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (50F- Cold Holding); sliced cheese (50F- Cold Holding); in sandwich table #3 at cook line as per operator food not prepared today; food out of temperature for approximately 2 hours; food moved to walk-in cooler; fish (50F - Cold Holding); shrimp (50F - Cold Holding); in drawers at small sandwich table across from flat top at cook line; food not prepared today; as per operator food out of temperature for approximately 2 hours; food brought out from walk-in cooler; food moved back to walk-in cooler; sliced cheese (50F- Cold Holding); chicken (50F -Cold Holding ); in sandwich table #4 by prep station Food not prepared today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler; cheese (44F - Cold Holding); kielbasa (48F - Cold Holding) at 3 door coolers at prep station; as per operator food not prepared today; foods out of temperature for approximately 1 hours; food moved to walk-in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pooled eggs (53F - Cooling)at 8:55 to 55 F at 9:10 since 7:00; in sandwich table #3 at cook line; at this rate food will not reach 41° F within 4 hours; food moved to walk-in cooler to cool.
No conspicuously located ambient air temperature thermometer in holding units at cook line
Reach-in cooler at cook line shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler#3 at cook line
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.