Parrot Key Caribbean Grill & Bar
Last inspected: Jan 22, 2026
47
Score
Across the available record, Parrot Key Caribbean Grill & Bar has 11 inspections on file, the first dated 2023. On Jan 22, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited four times.
The city-wide average sits at 82, which Parrot Key Caribbean Grill & Bar's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 dozen eggs in a food container on prep table, per operator had been out of refrigeration for over 4 hours. eggs (ambient) (73 F - Cold Holding)
01B-02-5
High Priority - Container of medicine improperly stored. NyQuil stored on shelf with food on cooks line. Operator removed and stored medicine properly. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat prepared chicken wings in walk in cooler. Operator moved food to proper storage **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 dozen eggs in a food container on prep table, per operator had been out of refrigeration for over 4 hours. eggs (ambient) (73 F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup inside soda nozzles at bar service wells.
22-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk in cooler
36-02-5
47
Aug 22, 2025
Routine - Food
No violations found.
100
Aug 12, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 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. Dishwasher (Chlorine 00ppm)
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line shrimp (51 F - Cold Holding); grouper (47 F - Cold Holding), operator had just cleaned inside of cooler and food was removed. Operator iced down foods to rapidly chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of insect killer on top of microwave. Operator moved to proper storage. **Corrected On-Site**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in multiple food containers. Operator removed all ramekins. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on trash can in pantry station. Operator removed. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in cooler on cooks line. Operator removed. **Corrected On-Site**
12B-13-4
55
Feb 17, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
67
Sep 5, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Italian Rose garlic spread (with time temperature controlled ingredients) on counter: garlic spread (84 F - Cold Holding). Per operator, spread had been out all day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of Italian Rose garlic spread (with time temperature controlled ingredients) on counter: garlic spread (84 F - Cold Holding). Per operator, spread had been out all day. Stop Sale Issued
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. In dry storage room, one 10 can of Refried Beans and one #10 of Tomato Sauce with deeply dented rims.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance in blender cup area of Island Oasis mix drink machine behind bar.
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. Prepared ribs, per operator made 24 hours prior not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in pico de gallo. Operator discarded ramekin. **Corrected On-Site**
14-01-5
50
Apr 3, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Nov 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Dish machine room has gaps at ceiling and no doors to prevent entrance of vermin. Repeat from 06-06-2023 **Repeat Violation** - From follow-up inspection 2023-11-27: **Time Extended**
35B-12-4
95
Nov 20, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 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. Dishwasher (Chlorine 00ppm)
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as a dump sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in multiple sauces on cooks line. Operator removed ramekins **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep shelf.
40-06-5
Basic - Food stored on floor. Cases of food on floor of walk in cooler and walk in freezer
08B-38-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Coffee spoons not inverted in the server station. Operator corrected storage **Corrected On-Site**
10-04-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in dish machine area.
31B-04-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Dish machine room has gaps at ceiling and no doors to prevent entrance of vermin. Repeat from 06-06-2023 **Repeat Violation**
35B-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside both machines next to walk in cooler.
22-20-5
55
Aug 7, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Dish machine room has gaps at ceiling and no doors to prevent entrance of vermin. **Warning** - From follow-up inspection 2023-08-07: **Time Extended**
35B-12-4
95
Jun 6, 2023
Routine - Food
7 major violations. 4 minor violations.
View 11 violations
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. Provided operator with Employee Health Reporting Agreement DBPR Form HR 5030-103 and DBPR Form HR 5030-203 (Spanish version) As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-07-2023 **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. At hand sink in cooks line **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on cooks line has no hot running water. **Warning**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for chlorine sanitizer **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 line cooks, 1 bartender and 3 servers working with food and no certified food manager present. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in cooks line **Warning**
31B-02-4
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** **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Ramekin used to scoop ginger on cooks line. Operator replaced with spoon. **Corrected On-Site** **Warning**
14-01-5
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. Tuna thawed under reduced oxygen packaging. Operator removed from packaging. Repeat from 03-07-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cooks line, preparing food without a hair restraint **Warning**
13-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Dish machine room has gaps at ceiling and no doors to prevent entrance of vermin. **Warning**
35B-12-4
41
Mar 7, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Provided operator with DBPR employee reporting agreement DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
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. Provided operator with written procedures for cleanup DBPR Form HR 5030-104
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked with trash can. Operator removed can. **Corrected On-Site**
31A-09-4
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. Ahi tuna thawed in reduced oxygen packaging and package clearly labeled to remove from reduced oxygen packaging
06-09-1
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Drinks on prep tables. Operator removed drinks. **Corrected On-Site**
12B-09-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on shelves above prep and ware washing areas. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator washed, sanitized, then rinsed. Operator corrected order of three compartment sink. **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Containers of wings on floor of walk in cooler
08B-38-4
58
Frequently Asked Questions
When was Parrot Key Caribbean Grill & Bar last inspected?
The most recent health inspection at Parrot Key Caribbean Grill & Bar on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Parrot Key Caribbean Grill & Bar?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Parrot Key Caribbean Grill & Bar.
How does Parrot Key Caribbean Grill & Bar compare to other restaurants in Fort Myers Beach?
Parrot Key Caribbean Grill & Bar most recently scored 47 out of 100, which is lower than the Fort Myers Beach average of 82.
Has Parrot Key Caribbean Grill & Bar's inspection record improved over time?
Yes. Recent inspections at Parrot Key Caribbean Grill & Bar have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Parrot Key Caribbean Grill & Bar 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 Parrot Key Caribbean Grill & Bar inspected?
Based on the inspection history on file, Parrot Key Caribbean Grill & Bar is inspected around four times per year on average.
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