Nauti Parrot Oasis
Last inspected: Oct 24, 2025
37
Score
Nauti Parrot Oasis appears in inspection records 10 times, starting in 2022. The most recent report on file is from Oct 24, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 15 violations earlier on.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 80, which Nauti Parrot Oasis' 37 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 6, 2025
Routine - Food
No violations found.
100
Jul 29, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
30
Nov 4, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
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**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris. Microwave oven.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen entrance blocked by fan.
31A-09-4
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**
31B-05-4
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**
27-16-4
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**
12B-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler entrance.
36-32-5
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead insects in control devices. Fly strip in kitchen.
35A-06-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler.
12B-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mini reach in cooler next to microwave oven.
05-09-4
Basic - Ice buildup in mini reach-in cooler next to microwave oven in kitchen.
14-69-4
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**
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
30
Aug 2, 2024
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored by bottled beverages at inside bar. **Corrected On-Site**
41-10-4
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**
08A-20-5
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**
22-41-4
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**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at inside bar. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled at side waitress station near restrooms. Operator removed chemical. **Corrected On-Site**
41-17-4
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.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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**
06-09-1
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.
12B-12-5
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**
08B-47-4
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**
10-17-4
Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Operator closed dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at beverage/wait station. **Corrected On-Site**
25-02-4
25
Dec 15, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
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 priming sanitizer. Operator primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed box of raw shell eggs stored over cooked gravy in walk in cooler. Operator placed raw eggs on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at inside bar and hand wash sink at outside bar. Operator placed napkins at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sliced meat not date marked in walk in cooler.
02C-02-5
Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage.
36-73-4
Basic - Bowl or other container with no handle used to dispense spices. Educated operator on importance of using scoops with handles. **Repeat Violation**
14-01-5
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container at pizza prep station. Educated operator on importance of labeling. **Repeat Violation**
02D-01-5
Basic - Soiled dry wiping cloth in use. Cook line.
21-10-4
Basic - Open dumpster lid. Educated operator on having dumpster lid closed. **Repeat Violation**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom. Educated operator on having hand wash signs. **Repeat Violation**
31B-04-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in cooler and walk in freezing.
08B-47-4
32
Aug 24, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
32
Jan 30, 2023
Routine - Food
No violations found.
100
Nov 29, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on side of establishment near soda machine. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 48F cold hold less than 4 hours. Operator placed sour cream in working reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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 importance of properly sanitizing dishes. Operator primed sanitizer, called technician, and set up three compartment sink. **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Observed bottle of peroxide stored near clean plates at beverage/wait station. Operator removed peroxide. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by bags of soiled cloths. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at beverage/wait station, employee restroom, at inside bar, at outside bar, and at cook line. Operator placed paper towels at hand wash sink. Educated operator on importance of having paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at inside bar. **Repeat Violation** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin nearest restrooms. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having a self-closing door. **Repeat Violation** **Warning**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Beverage/wait station. **Repeat Violation** **Warning**
36-32-5
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. **Warning**
12B-12-5
Basic - In-use tongs stored on equipment door handle between uses. Cook line. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container at pizza prep station. Operator labeled container. **Repeat Violation** **Warning**
02D-01-5
22
Aug 3, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F cold hold and cut lettuce 50F cold hold more than 4 hours. Stop Sale. Operator discarded lettuce and sliced tomatoes. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef. Operator switched chicken to bottom shelf. **Corrected On-Site**
08A-20-5
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. Operator primed sanitizer, called technician, and set up three compartment sink. Checked concentration at three compartment sink at 200ppm. **Corrective Action Taken** **Repeat Violation**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line and inside bar. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at inside bar. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not water hand wash sink in employee restroom.
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Wait/beverage station. Operator placed new tiles in ceiling. **Corrected On-Site**
36-32-5
Basic - Floor area covered with standing water at inside bar. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Open dumpster lid. Operator closed lids. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Beer reach in cooler at inside bar.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Salt container.
02D-01-5
32
Frequently Asked Questions
When was Nauti Parrot Oasis last inspected?
The most recent health inspection at Nauti Parrot Oasis on file is from Oct 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Nauti Parrot Oasis?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Nauti Parrot Oasis.
How does Nauti Parrot Oasis compare to other restaurants in Fort Myers?
Nauti Parrot Oasis most recently scored 37 out of 100, which is lower than the Fort Myers average of 80.
Has Nauti Parrot Oasis' inspection record improved over time?
Yes. Recent inspections at Nauti Parrot Oasis have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nauti Parrot Oasis means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nauti Parrot Oasis inspected?
Based on the inspection history on file, Nauti Parrot Oasis is inspected around three times per year on average.
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