THE PARROT PATIO BAR & GRILL

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-04-15: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed on cooks line lasagna date marked 11/23/25. Person in charge voluntarily discarded product. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on cooks line lasagna date marked 11/23/25. Person in charge voluntarily discarded product.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area food slicer soiled with dried food particles. Person in charge cleaned slicer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting.observed in dish room area food containers wet nesting. Person in charge separated containers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. Observed in back kitchen area walk-in cooler gaskets soiled with mold.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed by ice machine objectionable odor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in cooler cooked chicken (47F - Cooling). Person in charge stated that it was placed in the walk-in freezer on 3/24/25. Educated Person in charge on cooling procedure and emailed a copy of the handout. Person in charge voluntarily discarded the chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area an employee adjusted his hat and hair as with gloves on hands,grabbed a food containers food contact surface . Educated Person in charge on glove use and handwashing. Employee placed container in dishwasher area,removed soiled gloves,washed hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked chicken (47F - Cooling). Person in charge stated that it was placed in the walk-in freezer on 3/24/25. Educated Person in charge on cooling procedure and emailed a copy of the handout. Person in charge voluntarily discarded the chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler cooked ribs not date marked. Person in charge stated they were prepared on 3/23/25 and date marked accordingly. Observed in walk-in cooler cooked lasagna not date marked. Person in charge stated they were prepared on 3/23/25 and date marked accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

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. Observed in walk-in cooler Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen. Educated Person in charge on reduced oxygen packaging. Person in charge removed from packaging. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked backed potatoes wrapped in foiled (48F - Cooling). Person in charge stated the potatoes were placed in the walk in cooler on 9/29/24 Educated person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge discarded potatoes. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in upright reach in cooler by pizza station raw beef steak over cooked pork and cheese. Educated person in charge on safe refrigerator storage and emailed person in charge a copy of the handout in English and Spanish. Person in charge removed raw beef steak. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed under grill reach in cooler raw ground beef over raw seafood. Educated person in charge on safe refrigerator storage and emailed person in charge a copy of the handout in English and Spanish . Person in charge removed raw ground beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler cooked backed potatoes wrapped in foiled (48F - Cooling). Person in charge stated the potatoes were placed in the walk in cooler on 9/29/24 Educated person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge discarded potatoes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area can opener with mold like substance on blade. Person in charge cleaned can opener. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in upright reach in cooler next to pizza make station cooked pork and lasagna not date marked. Person in charge stated they were prepared on 9/28/24 and date marked accordingly. Corrected On-Site

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. Observed Meagan and Christi expired.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cooks line.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler outside the building In house Made Marinara (49F - Cooling) date marked 3/25/24. Person in charge stated it was placed in Walk in cooler on 3/25/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge a copy of the handout in English and Spanish on cooling procedures. Person in charge voluntarily discarded. Warning - From follow-up inspection 2024-03-27: Observed in Walk in cooler in main kitchen area in house beef Au Jus 47°F. Person in charge stated that it was placed in the Walk in cooler on 3/26/24. Educated Person in charge on cooling process and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler outside the building In house Made Marinara (49F - Cooling) date marked 3/25/24. Person in charge stated it was placed in Walk in cooler on 3/25/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge a copy of the handout in English and Spanish on cooling procedures. Person in charge voluntarily discarded. Warning - From follow-up inspection 2024-03-27: Observed in Walk in cooler in main kitchen area in house beef Au Jus 47°F. Person in charge stated that it was placed in the Walk in cooler on 3/26/24. Educated Person in charge on cooling process and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area in dishwasher area can opener soiled with mold like substance. Observed in Walk in freezer ice paddles stored on floor Person in charge placed ice paddles in dishwasher area. Person in charge cleaned and sanitized can opener. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in bar area. Person in charge filled soap dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in side area of main kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen area in Walk in cooler,Walk in freezer and Reach in cooler gaskets soiled with mold like substance.

Basic - Old labels stuck to food containers after cleaning. Observed on cooked Pork in Reach in cooler across from grill date marked 9/3/23 Person in charge stated it was an old label and stated it was from 9/8/2023 and date marked accordingly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage over cooked Chicken pot pie. Educated Person in charge on cold food storage. Person in charge removed raw Sausage. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee went from soiled end of the dishwasher to the clean end of the dishwasher no glove change or hand wash hands. Educated Person in charge on glove use and hand washing.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter on stove top range at 86°F. Educated Person in charge on hot holding TCS foods. Person in charge voluntarily discarded butter. Corrective Action Taken

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wing un covered in Walk in cooler. Person in charge stated they are par cooked. Educated Person in charge on par cooked TCS products. Email guide and form to Person in charge. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pork ribs in Walk in cooler not date marked. Person in charge stated that they were prepared on 8/22/22. Educated Person in charge on date marking. Person in charge date marked pork ribs8/22/22 Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups in fountain beverage area and food containers in dish room area wet nesting. Educated Person in charge on wet nesting. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soiled utensils in 80F standing water on stove top Educated Person in charge on utensil storage. Person in charge put utensils in dishwasher area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill in main kitchen area hood vents soiled with grease.

Intermediate - - From initial inspection : Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed no paperwork for chicken wings par cooked. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation - From follow-up inspection 2021-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Rodrigo, cook working for 2-3 months no training. Warning - From follow-up inspection 2021-12-08: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic food pans in storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation Warning - From follow-up inspection 2021-12-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over butter in walk in cooler. Employee moved eggs. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on preparation table in kitchen. Employee removed drink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on preparation table. Employee moved phone. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed gaskets on reach in cooler on cook line torn.

Basic - Food stored on floor. Observed food on floor in walk in freezer. Employee moved food to shelves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven handle on cook line. Employee moved tongs. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old food labels stuck to clean containers in walk in cooler.