GREEN PARROT PUB AND TIKI BAR

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located next to mop sink at side exterior of establishment. Repeat Violation Warning - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2025-10-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line Reach in cooler gasket soiled. Warning - From follow-up inspection 2025-10-03: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen Philly meat and frozen shrimp stored over frozen fries, onion rings and tater tots on front line Reach in freezer. Operator relocated all items during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs stored over Ready to eat deli meats in front line Reach in cooler. Operator relocated all items during time of inspection. Discussed with operator. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 pieces of raw mahi mahi thawed in reduced oxygen packaging in front line Reach in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at exterior side of establishment next to mop sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for milk in front line Reach in cooler. Operator added date during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns at inside bar and outside area soiled with pink mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in Employee handwash sink at bar area used for straining customer drinks. Operator removed strainer during time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar area Employee handwash sinks.

Intermediate - No soap provided at handwash sink. No soap at bar area Employee handwash sinks.

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. 10 pieces of raw mahi mahi thawed in reduced oxygen packaging in front line Reach in cooler.

Basic - Food stored on floor. 2 cases of fry oil stored on kitchen floor adjacent to Reach in freezer. Operator relocated oil to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Located on front line cook.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at time of inspection Warning - From follow-up inspection 2025-01-09: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Basket in handwash sink at bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over tortillas in kitchen. Employee removed at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating French fries on prep table in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.

Basic - Floor soiled/has accumulation of debris. Under and around fryers and grill.

Basic - Food stored on floor. Bulk oil in floor in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Manager or person in charge lacking proof of food manager certification. Cassandra Jerome expired 1/3/23. No current food manager onsite. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quats Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand washing sink .

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2023-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary - From follow-up inspection 2023-02-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation Warning - From follow-up inspection 2023-02-20: Time Extended

High Priority - - From initial inspection : 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 at 119 f tested two times. Employee set up three compartment sink with chlorine. Corrective Action Taken Warning - From follow-up inspection 2022-08-16: dish machine was not fixed at time of call back. Time Extended

High Priority - - From initial inspection : High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dish machine running a Quaternary ammonia sanitizer when the data plate stated 50 ppm chlorine. Discussed with operator the importance of using chlorine. Warning - From follow-up inspection 2022-08-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2022-08-16: administrative complaint requested from last inspection 8.15.22 Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At outside bar area at 86 f ran over 2 mins. Warning - From follow-up inspection 2022-08-16: At 86 f Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2022-08-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters soiled. Repeat Violation Warning - From follow-up inspection 2022-08-16: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hot water pipe on hand washing sink bar outside leaking. Warning - From follow-up inspection 2022-08-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-06-03: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at out door bar area running water hit 79 f. Warning - From follow-up inspection 2022-06-03: Observed at 83 f Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-06-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Hand washing sink hot water knob does not turn. Warning - From follow-up inspection 2022-06-03: Time Extended