Harry & the Natives
11910 SE Federal Hwy, Hobe Sound, FL 33455 · Permanent Food Service · License 5300795
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 Aug 11 complaint inspection4 high priority (1 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-27
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At bar chest refrigerator (); butter (64°F - Cold Holding) Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chest refrigerator (); butter (54°F - Cold Holding) Operator discarded.
Code 07, Unwrapped or hazardous food re-served: 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
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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
Fixed on the spotAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line . Operator placed towel at sink.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed dust buildup on wall right of hood s at cook line.
Code 55, Automatic gratuity notice: 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.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.