NAUTI PARROT OASIS
17200 S TAMIAMI TRL
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 11/4/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead insects in control devices. Fly strip in kitchen.
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler entrance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on having lids on employee beverages. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed box of packaged frozen raw chicken on floor in walk in cooler. Observed boxes of raw frozen fish stored on floor underneath shelving in walk in freezer. Educated on importance of keeping food off of floor. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in mini reach-in cooler next to microwave oven in kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mini reach in cooler next to microwave oven.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 49F cold hold, salsa 50F cold hold less than 4 hours. Operator placed time/temperature control for safety foods in working reach in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Microwave oven.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen entrance blocked by fan.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at beverage wait station. Operator placed napkins at hand wash sink. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back food prep area near dry storage room. Educated operator on the importance of fixing hand wash sink in food prep area. **Repeat Violation**
Food safety inspection conducted on 11/4/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 8/2/2024
High Priority
3
Intermediate
6
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Operator removed frozen fish from packaging. **Corrected On-Site**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw frozen fish stored on floor underneath shelving in walk in freezer. Educated on importance of keeping food off of floor. Operator placed boxes off of floor. **Corrected On-Site** **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment and wall above pizza prep reach in cooler. Operator removed knives. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Operator closed dumpster lid. **Corrected On-Site** **Repeat Violation**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at beverage/wait station. **Corrected On-Site**
- 22-41-4: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. Observed chlorine concentration at 0 ppm. Educated operator on maintaining proper concentration. Operator changed and primed sanitizer. Repeat from 12/15/23. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw seafood in walk in cooler. Operator placed raw shell eggs on bottom shelf. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by bottled beverages at inside bar. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink at kitchen entrance. Operator removed container. **Corrected On-Site**
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at inside bar. Operator placed soap at hand wash sink. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at side waitress station near restrooms. Operator removed chemical. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back food prep area near dry storage room.
Food safety inspection conducted on 8/2/2024 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).