DirtyFLRestaurant Inspection Data

HARRY & THE NATIVES

11910 Southeast Federal Highway
Florida, 33455
Martin County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/17/2025

Inspection #: 3635315

Inspection Date: 7/16/2025

Inspection #: 3635315

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8894382

  • 03D-02-5:High Priority - 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.
  • 12A-27-4:High Priority - 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.
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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.
  • 03F-02-5:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 29-42-4:High Priority - 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.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8777720

  • 08A-02-6:High Priority - 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. Corrected On-Site
  • 01B-13-4:High Priority - 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.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. Corrected On-Site
  • 53A-05-6:Intermediate - 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.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8444588

  • 08B-38-4:Basic - Ham stored on floor in walk in freezer . Operator put on a shelf. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8443844

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-07-14: **Time Extended**

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8376286

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line Warning
  • 14-33-4:Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler#3 at cook line Warning
  • 09-01-4:High Priority - 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 Corrected On-Site Warning
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - 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. **Corrective Action Taken** Warning