PARROT PATIO BAR & GRILL
7230 52 PL EAST, Bradenton FL 34203 · 941-242-0006
Last inspected Jul 17, 2026 · 9 visits since September 2023
SEP 24
MAR 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed in walk-in cooler buffalo chicken dip date March 7 /9/2026. Person in charge voluntarily discarded..
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024067448 | Sep 30, 2024 | Dec 26, 2024 | $400 |
| 7--2024026617 | Mar 27, 2024 | Jun 5, 2024 | $200 |
Inspection history
9 visits, newest first
Jul 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale.observed can of tomatoes with a dent on the seam. Person in charge removed.
Raw animal food stored over/not properly separated from ready-to-eat food. observed in walk-in cooler raw bacon over yogurt and cheese. Educated employee on safe, refrigerator storage and emailed a copy of the handout. Employee remove raw bacon. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed in walk-in cooler buffalo chicken dip date March 7 /9/2026. Person in charge voluntarily discarded..
Stop Sale issued due to food not being in a wholesome, sound condition. observed in walk-in cooler buffalo chicken dip date March 7 /9/2026. Person in charge voluntarily discarded..
Show the remaining 3 findings ▾
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 reach in cooler commercially processed reduced oxygen packaged fish not removed from ROP. Person in charge removed from ROP.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Food stored on floor. observed tortilla chip bin stored on floor. Person in charge removed from floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Walk-in cooler shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce.observed in walk-in cooler raw chicken over unwashed produce.Person in charge removed raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw seafood over naan bread. educated person in charge on safe, refrigerator storage and emailed a copy of the handout in English and Spanish.Person in charge removed seafood.
Stop Sale issued due to food not being in a wholesome, sound condition. observed in reach in cooler commercially processed reduced oxygen packaged fish not removed from ROP. Person in charge voluntarily discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler on cooks line cooked potatoes (59F - Cold Holding); cooked eggs (55F - Cold Holding); cut lettuce (60F - Cold Holding); cooked noodles (56F - Cold Holding); seafood (59F - Cold Holding); chicken (61F - Cold Holding). Person in charge stated all foods had been in the reach in cooler since 4/13/26. Person in charge voluntarily discard at all product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on cooks line cooked potatoes (59F - Cold Holding); cooked eggs (55F - Cold Holding); cut lettuce (60F - Cold Holding); cooked noodles (56F - Cold Holding); seafood (59F - Cold Holding); chicken (61F - Cold Holding). Person in charge stated all foods had been in the reach in cooler since 4/13/26. Person in charge voluntarily discard at all product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed in walk-in cooler,cooked pasta,clam chowder,chicken corn chowder and marinara not date marked. Person in charge stated they were prepared on April 12, 2026 and date marked accordingly.
Carbon dioxide tanks not adequately secured in walk-in cooler for bar. Person in charge secured.
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 reach in cooler commercially processed reduced oxygen packaged fish not removed from ROP. Person in charge voluntarily discarded.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front kitchen area.
Equipment and utensils not properly air-dried - wet nesting.observed in dish room area food containers wet nesting. Person in charge separated containers.
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.
Objectionable odors in bathroom or other areas of the establishment. Observed by ice machine objectionable odor.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris on cooks line.
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
Equipment in poor repair. Observed torn gasket on pizza make station in main kitchen area.
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.
Stored food not covered. Observed in waitstaff area in main kitchen area cut lemons not covered. Person in charge covered lemons.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
No soap provided at handwash sink in bar area. Person in charge filled soap dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in side area of main kitchen.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.