HARRY & THE NATIVES

High Priority - 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

High Priority - 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

High Priority - 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

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. 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

Intermediate - 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

Basic - 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 Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen Operator placed new sign Corrected On-Site

Basic - Observed Reach-in cooler at cook line with shelves with rust that has pitted the surface

Basic - Standing water in bottom of reach-in-cooler.

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

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

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.

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.

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

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

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.

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

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.

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

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.

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

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

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site

Basic - Ham stored on floor in walk in freezer . Operator put on a shelf. Corrected On-Site

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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

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

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

Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line Repeat Violation

Basic - Stored food not covered- dessert in walk-in freezer. Operator covered. Corrected On-Site

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, shrimp gravy (65F - Cooling). Item prepared last night. Item cooling overnight. Item discarded. See Stop Sale

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. At reach in cooler, shrimp gravy (65F - Cooling). Item prepared last night. Item cooling overnight. Item discarded. See Stop Sale

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium in 3CS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Corrected to 50ppm chlorine. Corrected On-Site

Basic - 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. Walk in cooler. Fish released from package. Corrected On-Site

Basic - Stored food not covered. Walk in freezer - cake. Cake covered. Corrected On-Site