PELICAN LARRYS RAW BAR & GRILL

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk-in cooler cook black beans 11/12/25, fresh garlic aioli 11/9/25, fresh garlic butter 11/10/25, housemade cheese sauce 11/11/25, today is 11/19/25.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk-in cooler cook black beans 11/12/25, fresh garlic aioli 11/9/25, fresh garlic butter 11/10/25, housemade cheese sauce 11/11/25, today is 11/19/25.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 5 unlabeled tags.

Intermediate - Handwash sink used for purposes other than handwashing. Boots in handwash sink in drink station. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in bar.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer walk-in cooler. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle ofbar. Warning - From follow-up inspection 2025-07-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Two at far end of bar. Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer/meat walk-in cooler. Warning - From follow-up inspection 2025-07-18: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk-in cooler, grouper in reduced-oxygen packaging , still sealed, fully thawed, with label to remove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers:; raw shredded beef (54F - Cold Holding); raw chicken (44F - Cold Holding); cooked mushrooms (51F - Cold Holding); raw fish (48F - Cold Holding) for 3 and a half hours per operator after busy, long lunch rush. Operator iced down all foods. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In dishwashing area blocked with chemicals cart. Operator cleared sink for access. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 3 unlabeled in bar and service stations. Operator labeled all chemicals. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in kitchen.

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. In walk-in cooler, grouper in reduced-oxygen packaging , still sealed, fully thawed, with label to remove. See stop sale.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Outer openings not protected during operation. Large garage door in middle bar left open. Operator closed door. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink at entrance to bar hot water tap will not turn on. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) on service line and dishwashing area. Operator diluted the buckets to 300ppm. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last five tags not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, peeler and small dough hook soiled with accumulated food debris. Operator cleaned and sanitized all surfaces. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of both kitchen ice machine/bins. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent with accumulated dust both sides entrance to kitchen from barbecue side, both sides bar, service station at entrance to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of broiler and connected pipe over cook line equipment heavily soiled with grease. Also gasket to barbecue walk-in cooler.

Basic - Plumbing system in disrepair. Handwash sink at far end main bar entrance hot water tap does not turn on.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Operator states measuring device has been ordered. Repeat Violation Warning - From follow-up inspection 2024-06-07: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 cans black beans 1 can pineapple heavily dented, rusted by cook line.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 20 missing date last served. Repeat violation. Discussed handout for shell stock tag maintenance and a system to ensure dates are added. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Close end inside bar used as dump sink. Removed debris. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Discussed with operator necessity of measuring surface temperature to ensure proper sanitation. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both large ice machines in kitchen.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen with accumulated dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around upper parts of bar, dishwashing racks, and equipment in mop sink area heavily soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on main cook line cutting boards, one under prep line cutting board,one above sanitary in prep area. Operator removed all cloths. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. 6 tags not marked with last date served. Warning - From follow-up inspection 2023-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 6/27/2023. Repeat Violation Warning - From follow-up inspection 2023-12-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line counter cooked wings (89 F - Cold Holding). Per operator wings hand been on counter for one hour. Operator placed wings in walk in cooler to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line counter butter (98 F - Hot Holding), per operator utter hand been heated one hour prior. Operator moved to steam table to properly hot hold. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Emailed operator Employee Health Reporting Agreement DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator removed tag from oysters in walk in cooler prematurely. Operator replaced tag until a time when last oyster up is consumed. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed operator DBPR Form HR 5025-131 Consumer Advisory. It was printed and posted during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside nice machine labeled #1

Basic - Bowl or other container with no handle used to dispense food. Plastic beverage cups used to scoop tater tot's in reach in freezer. Operator removed cups. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing food without a hair restraint.