Harat's Irish Pub
100 Commercial Blvd, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1625590
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate, 3 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. Cookline - flip top - left flip top - sliced cheese (44-50°F). 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°F to 41°F within 6 hours. Walk in cooler - cooked chicken wings (45-47°F). 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - flip top - left flip top - sliced cheese (44-50°F). 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°F to 41°F within 6 hours.
Walk in cooler - cooked chicken wings (45-47°F). 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.
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: 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.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of Cookline /microwave has accumulation of black substance/grease/food debris.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
All bar soda guns.
Standing water in bottom of reach-in-cooler.
Cookline low boy.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.