The Parrot Patio Bar & Grill
Last inspected: Apr 14, 2026
37
Score
Going back to 2022, The Parrot Patio Bar & Grill has nine inspections in the public record. The most recent report on file is from Apr 14, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited four times.
The city-wide average sits at 83, which The Parrot Patio Bar & Grill's 37 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
5
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed in 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. **Corrected On-Site** **Warning**
02C-02-5
Basic - Carbon dioxide tanks not adequately secured in walk-in cooler for bar. Person in charge secured. **Corrected On-Site** **Warning**
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.observed in reach in cooler commercially processed reduced oxygen packaged fish not removed from ROP. Person in charge voluntarily discarded. **Warning**
06-09-1
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
37
Dec 2, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 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.
01B-13-4
High Priority - 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. **Corrective Action Taken**
02C-01-5
Intermediate - 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. **Corrected On-Site**
22-02-4
Basic - 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.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.observed in dish room area food containers wet nesting. Person in charge separated containers. **Corrected On-Site**
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front kitchen area.
22-20-5
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed by ice machine objectionable odor.
36-64-5
55
Mar 25, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
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**
03D-02-5
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**
12A-09-4
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.
01B-02-5
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**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 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**
02C-02-5
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**
06-09-1
50
Sep 30, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
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.
01B-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**
03D-02-5
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-05-6
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**
08A-20-5
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**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 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**
02C-02-5
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.
53B-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cooks line.
22-08-4
39
Mar 27, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Mar 26, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
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**
01B-02-5
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**
12A-07-5
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**
03D-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**
03A-02-5
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**
24-08-4
Basic - Equipment in poor repair. Observed torn gasket on pizza make station in main kitchen area. **Warning**
14-11-5
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**
23-03-4
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**
08B-12-5
45
Sep 11, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
70
Jan 4, 2023
Routine - Food
No violations found.
100
Aug 24, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage over cooked Chicken pot pie. Educated Person in charge on cold food storage. Person in charge removed raw Sausage. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee went from soiled end of the dishwasher to the clean end of the dishwasher no glove change or hand wash hands. Educated Person in charge on glove use and hand washing.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter on stove top range at 86°F. Educated Person in charge on hot holding TCS foods. Person in charge voluntarily discarded butter. **Corrective Action Taken**
03B-01-6
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wing un covered in Walk in cooler. Person in charge stated they are par cooked. Educated Person in charge on par cooked TCS products. Email guide and form to Person in charge. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
03C-90-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pork ribs in Walk in cooler not date marked. Person in charge stated that they were prepared on 8/22/22. Educated Person in charge on date marking. Person in charge date marked pork ribs8/22/22 **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill in main kitchen area hood vents soiled with grease.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soiled utensils in 80F standing water on stove top Educated Person in charge on utensil storage. Person in charge put utensils in dishwasher area. **Corrected On-Site**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups in fountain beverage area and food containers in dish room area wet nesting. Educated Person in charge on wet nesting. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
24-08-4
45
Frequently Asked Questions
When was The Parrot Patio Bar & Grill last inspected?
The most recent health inspection at The Parrot Patio Bar & Grill on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at The Parrot Patio Bar & Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at The Parrot Patio Bar & Grill.
How does The Parrot Patio Bar & Grill compare to other restaurants in Bradenton?
The Parrot Patio Bar & Grill most recently scored 37 out of 100, which is lower than the Bradenton average of 83.
Has The Parrot Patio Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at The Parrot Patio Bar & Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Parrot Patio Bar & Grill 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 The Parrot Patio Bar & Grill inspected?
Based on the inspection history on file, The Parrot Patio Bar & Grill is inspected around two times per year on average.
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