Oar & Iron Bar and Grill

8710 US Hwy 301 N Unit 120, Parrish, FL 34219 · Permanent Food Service · License 5106163

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Sep 2, 2026

What drove the grade

Raw animal food stored in same container as ready-to-eat food.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 8 basic
-14
Safety score86

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

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

10 violations found

First visitSep 2, 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.
10 violations found:
- 1 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Observed raw shell eggs stored inside same container as ready to eat asparagus on cook line reach in cooler. Manager removed eggs from container.
  Fixed on the spot
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed several tags without date marking.
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen ribs thawing in standing water inside prep sink. Manager turned faucet on.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed tuna on speed rack in walk in cooler not covered.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards on cook line with cut marks and is no longer cleanable.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal pans stored on drying rack wet nesting inside dish washing room.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leaking pipe under 3 compartment sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed hand washing sink at server station without hand washing sign. Manager placed hand washing sign at sink.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water under 3 compartment sink.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed carbon dioxide tanks near kitchen back door not secured.
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.

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.