Harry & the Natives
Last inspected: Dec 17, 2025
41
Score
Going back to 2022, Harry & the Natives has 10 inspections in the public record. Inspectors last stopped by on Dec 17, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Hobe Sound average 79, so Harry & the Natives trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
41
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-07-17: High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked mushrooms 7/10, cooked chicken wings 7/9 Observed in walk in cooler. See stop sale. **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-07-17: Same. **Time Extended**
53B-14-5
78
Jul 16, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Jan 9, 2025
Routine - Food
7 critical violations.
View 7 violations
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.
12A-27-4
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-05-6
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**
08A-17-6
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.
01B-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**
03F-02-5
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.
29-42-4
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.
03D-02-5
35
Sep 19, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
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**
08A-02-6
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.
01B-13-4
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**
03A-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**
03F-02-5
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.
53A-05-6
50
Jan 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ham stored on floor in walk in freezer . Operator put on a shelf. **Corrected On-Site**
08B-38-4
86
Jul 14, 2023
Routine - Food
1 minor violation.
View 1 violation
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**
14-33-4
95
Jul 13, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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**
09-01-4
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**
03A-02-5
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**
03D-06-5
Basic - Standing water in bottom of reach-in-cooler#3 at cook line **Warning**
29-49-6
Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line **Warning**
05-09-4
Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
55
Apr 19, 2023
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese (52F - Cooling); in three door cooler at prep area; as per operator food cooked yesterday and placed covered to cool in cooler; Food never reached 41° F within 6 hours. See Stop Sale
03D-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 and home fries at cook line; As per operator food out since 8:30am Operator time marked foods. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patty (103 F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 30 minutes; operator returned food to be reheated to 165 F. **Corrective Action Taken**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. Mac and cheese (52F - Cooling); in three door cooler at prep area; as per operator food cooked yesterday and placed covered to cool in cooler; Food never reached 41° F within 6 hours. See Stop Sale
01B-02-5
Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line **Repeat Violation**
14-33-4
Basic - Stored food not covered- dessert in walk-in freezer. Operator covered. **Corrected On-Site**
08B-12-5
43
Sep 22, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees- at the bar; **Warning** - From follow-up inspection 2022-09-22: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line **Warning** - From follow-up inspection 2022-09-22: **Time Extended**
14-33-4
90
Frequently Asked Questions
When was Harry & the Natives last inspected?
The most recent health inspection at Harry & the Natives on file is from Dec 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Harry & the Natives?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Harry & the Natives.
How does Harry & the Natives compare to other restaurants in Hobe Sound?
Harry & the Natives most recently scored 41 out of 100, which is lower than the Hobe Sound average of 79.
Has Harry & the Natives' inspection record improved over time?
Results have been roughly steady. Inspections at Harry & the Natives have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Harry & the Natives means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Harry & the Natives inspected?
Based on the inspection history on file, Harry & the Natives is inspected around three times per year on average.
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