K C's Parrot Bar & Grill LLC

3340 Tamiami Trl E, Naples, FL 34112 · Permanent Food Service · License 2103115

A
Grade A
Safety score 94 of 100
Latest visit: Jul 20, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 20 routine inspection
    1 high priority (fixed on the spot), 3 basic
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitJul 20, 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.

    4 violations found:

    • 1 High priority
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: 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 0ppm), operator primed the dishwasher, chlorine sanitizer 50ppm.

      Fixed on the spot

    Basic3

    • Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.there is a set of tongs on an oven door handle.

      Operator removed the tongs.

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

      Employee put on a hat.

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

      There is a mold like substance on the ice chutes of both ice machines.

    Official report, on the Florida DBPR website

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.

Most cited

Food-contact surfaces clean and sanitized2
In-use utensils properly stored1
Clean clothes, hair restraints, jewelry1