PARROT PATIO BAR & GRILL
3602 WEBBER ST, Sarasota FL 34232
Last inspected Nov 24, 2025 · 6 visits since August 2023
JAN 24
AUG 24
JAN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024054123 | Aug 7, 2024 | Oct 15, 2024 | $200 |
Inspection history
6 visits, newest first
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Observed vegetable oil stored in a dawn dish soap container. Operator threw the container away willingly.
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 Cheryl P and Danielle S expired.
Cutting board has cut marks and is no longer cleanable. Observed the back cook line cutting board heavily grooved.
Employee with no hair restraint while engaging in food preparation. Observed their prep cook without a hat. Operator had them put on a hat.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some utensils stored in standing 75F water. Operator removed them.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on their steam table: Cooked beans (78F - Hot Holding). Operator stated it had been out for approximately 1hr. Operator placed it on the flattop to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at both bar hand sinks. Operator placed more.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up inside their ice machine.
Accumulation of debris inside warewashing machine. Observed like build up inside the dish machine.
Bowl or other container with no handle used to dispense food. Observed multiple single service cups used as scoops on the cook line. Employee removed them.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed their license expired 12/01/24 Operator renewed the license during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple soda guns on the outside and inside bar with buildup.
Handwash sink used for purposes other than handwashing. Observed the server handwashing sink with lemons in it. Operator removed the lemons.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the inside of their ice machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed an employees lunch stored with food in the server cooler. Operator removed the lunch.
Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers on the cook line not inverted. Operator inverted them.
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
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 the dishwasher machine at 0ppm chlorine. Operator replaced the sanitizer and retested it at 100ppm.
Pesticide/insecticide labeled for household use only present in establishment. Observed household insecticide stored next to packaged food in the drys storage area. Operator placed the insecticide outside.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat sauerkraut in the kitchen reach in cooler. Operator removed the beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey stored over raw fish in the walk in cooler. Operator removed the turkey.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter: Butter chips (70F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed them in the reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a sanitizer bucket at 200ppm chlorine. Operator emptied the bucket and remade it to 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the kitchen hand wash sink. Employee placed more paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black buildup on the ice machine.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Observed raw turkey and crab over unwashed onions in the walk in cooler. Operator moved the meats.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish and pork in the walk in cooler. Operator moved the chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black build up on the soda nozzles in the inside bar. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No soap provided at handwash sink. Observed no soap at the outside bar hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the interior of the ice bin. 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 commercially reduced oxygen packaged fish not removed from their package in the walk in cooler. Operator cut open the packages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and bags stored above food in the dry storage area. Operator removed the items.
Food stored on floor. Observed cut lettuce stored on the floor of the walk in cooler. Operator placed lettuce on a shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives in between the oven and wall on the cook line. Operator removed the knives. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the men's restroom.
Unclean building components, attachments or fixtures. Observed dust build up on the fan covers in the walk in cooler.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cheese and ready to eat chicken in the reach in cooler on the cook line Employee put ready to eat food over the raw.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front counter: Butter chips (77F - Cold Holding) Operator stated they had been out for approximately 2-1/2hr. Operator put butter chips in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed of cook line steam table: Chili (125F - Hot Holding) Employee stated it had been out for approximately 1 hr. Employee removed chili to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles with food debris build up at the bars.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in the dishwasher area used to dump ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for outside three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like build upon the interior of the ice machine.
Ceiling tile missing. Observed missing ceiling tiles in the ice machine room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen and dishwasher with paint missing and dust build up. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Clean utensils or equipment stored in dirty drawer or rack. Observed knives stored in a soiled wall rack.
Clean utensils stored between equipment and wall. Observed knives stored between the grill and the wall. Employe removed knives.
Equipment and utensils not properly air-dried - wet nesting. Observed food containers stored above the dishwashing machine with moisture buildup.
Food stored on floor. Observed cut lettuce stored on the floor of the walk in cooler. Employee place lettuce onto a shelf.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at the bar hand wash sinks or the men's bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in the walk in cooler.
Working containers of food removed from original container not identified by common name. Observed containers of spice mixtures outside of original container and not labeled with common name.
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.