Parrot (the)
911 Sunrise Ln, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1601544
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the cook line reach in cooler, raw conch fritter batter was stored over cooked chicken wings. The employee corrected
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the front of the building on the wait staff cart, a spray bottle of cleaner was not labeled. An employee labeled the spray bottle
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
In the double sink, a package of beef was thawing in standing water. The water was turned back on
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In the coleslaw, the spoon was laying in the food. The spoon was removed
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
In the kitchen next to the hand sink, a knife was stored in a 86°F bucket of sanitizer. The knife was removed.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
At the bar, the ice scoop was stored in a plastic pitcher with dirty water inside. The scoop and pitcher were removed
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
On the cook line, the knife was stored between the lid and the side of the cooler. The knife was removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.