DirtyFLRestaurant Inspection Data

THE PARROT PATIO BAR & GRILL

3602 Webber Street
Florida, 34232
Sarasota County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8991173

  • 06-09-1: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**
  • 03D-02-5: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
  • 12A-09-4: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**
  • 01B-02-5: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.
  • 22-02-4: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
  • 02C-02-5: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

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8727294

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cooks line.
  • 03D-02-5: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
  • 08A-05-6: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
  • 08A-20-5: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
  • 01B-02-5: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.
  • 22-02-4: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
  • 02C-02-5: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
  • 53B-14-5: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.

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8640917

  • 03D-02-5: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
  • 01B-02-5: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

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8496660

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish room area cups stacked wet nesting on drying rack. Person in charge separated cups. Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed torn gasket on pizza make station in main kitchen area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen area Walk in coolers,Walk in freezer and Reach in cooler gaskets soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
  • 08B-12-5:Basic - Stored food not covered. Observed in waitstaff area in main kitchen area cut lemons not covered. Person in charge covered lemons. Corrected On-Site Warning
  • 03D-02-5: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
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in main kitchen area grill line. Employee grabbed raw chicken with gloves on and placed in fryer. Employee removed gloves and put on clean gloves and failed to wash hands before putting on clean gloves. Employee grabbed plate for ready to eat food and touched food contact surface. Educated Person in charge on glove use and hand washing. Employee placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site Warning
  • 01B-02-5: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
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler across from and Pizza make station Chicken (51F - Cold Holding); Shrimp (52F - Cold Holding); Cheese (48F - Cold Holding); Sausage (48F - Cold Holding); Marinara (53F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that the food products had been in the Reach in coolers for approximately 2 Hours and placed all in Walk in cooler. Observed in Reach in cooler in Salad make station for waitstaff Coleslaw (56F - Cold Holding); Sour Cream (54F - Cold Holding); Cut Tomatoes (55F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that the food had been in the Reach in cooler for approximately 2 hours and place all product in Reach in cooler for desserts. **Corrective Action Taken** Warning

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8349071

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in side area of main kitchen.
  • 23-03-4: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.
  • 16-46-4: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
  • 22-02-4: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
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bar area. Person in charge filled soap dispenser. Corrected On-Site